Hi there, thank you for stopping by to read my blog. Cookies are always a welcome treat, whether eaten here at home, or shared amongst fiends. Today, both our Post Lady and shopping delivery man both took parcels of the cookies away with them. I hope it inspires you to try this recipe for Walnut Chocolate Chunk Cookies, have fun and share your feasting with others.
Walnuts are healthy?
So walnuts? Just done a little bit of research and it seems they are very good for you. The BBC report I read claimed that, out of the most commonly eaten nuts, Walnuts had twice the number of antioxidants in them compared to the other nuts tested. Well I’m not going to argue with the Beeb. Also, in truth, I don’t really know what antioxidants are, or what they do. Yet it seems they are good to have in your body.
Now some, could say these cookies are a ‘health food’ based on this evidence. Although I couldn’t possibly make such a claim! What I do believe and feel quite strongly about is this: As part of a healthy balanced diet, a couple of homemade cookies are better for you than eating lots of processed,especially low fat, low calorie, so called diet food products. Containing a myriad of stabilisers, hidden sugars, mould growth inhibitors etc, all so they can have a longer shelf life in the shops.
Anyway enough of my opinions on food. Because what really counts and makes it worthwhile baking is taste and texture. And yes these cookies hit the spot on both counts! The recipe came about as I had run out of normal plain white flour, so I had to improvise. Fortunately for me it worked, with both variations of the recipe being equally tasty.
Recipe: Walnut Chocolate Chunk Cookies makes 30 approximately
225g/8oz Unsalted Butter softened to room temperature
150g/5oz Caster Sugar
1/4tsp Sea Salt – I use Maldon
1 Large Egg Yolk – room temp and pref free range.
1 tsp Vanilla Extract – I use Nielsen-Massey
175g/6oz Walnuts
225g/8oz Plain White Flour, or alternatively 175g/6oz 00 White Flour plus 50g/2oz Corn Flour
6oz Milk Chocolate Chunks or Chips – I use Callebaut
Method: Prior to baking preheat the oven to 180C/160C fan, gas mark 4, 350F.
Making the cookie dough:
- First of all add the butter, sugar and salt to a large bowl.
- Using an electric whisk, or wooden spoon, cream the butter, sugar and salt together until pale and fluffy. The usual check can be applied, which is to rub a small amount of the creamed mixture between your forefinger and thumb, if no grittiness is felt the sugar is completely combined with the butter.
TIP: This is an important part of creating a Cookie with fab texture. When I first started baking, I would mix the butter and sugar together until combined. My cookies were okay. Then one day when following a Nigella recipe, that I’d made before I actually whisked the butter and sugar (as stated in the recipe – sorry Nigella for neglecting that bit before) and not only did the Cookies turn out much better, but the mixture made any extra 4 Cookies!
- Next whisk/beat in the egg yolk and Vanilla Extract until fully incorporated.
- Take 50g/2oz of walnuts and process in a food processor (or alternatively a mini chopper) to a similar consistency as ground almonds.
- Add the processed walnuts and either plain white flour, or corn flour and 00 white flour to the creamed mixture.
- Now add the chocolate chunks and the remaining 100g/4oz roughly chopped walnuts.
- Use a spoon gently mix until all the ingredients are combined.
- Lay some cling film on top of a damp work top – see Super Easy Shortbread Cookies for detailed photos. Place half the mixture on to it and form a log shape. Wrap in the cling film and refrigerate. Repeat with the other half of the dough.
- Finally, chill in the fridge for at least an hour, however the wrapped dough log can be kept in the fridge for up to 5 days.
Baking the cookies:
- When ready to bake remove the dough log from the fridge and leave at room temp for 10-15mins to warm up slightly.
- While the dough is warming preheat the oven
- Use a sharp knife slice the dough log into 3/4cm discs – each log should yield 10-15 Cookies.
- Place the cookie discs on to the baking sheet spaced evenly apart.
- Place the baking trays, spaced evenly apart, into the preheated oven.
- Bake for 20-25 minutes, rotating and turning the baking trays halfway through baking.
- When baked the cookies are a golden colour.
- As soon as the cookies are baked remove from the oven.
- Allow to cool on the baking trays until completely cooled.
Serve with a smile and you favourite drink.
Keep baked cookies in an airtight container for up to 5 days.
If you have enjoyed this recipe for Walnut Chocolate Chunk Cookies then you may also enjoy these:
Chocolate Christmas Pudding Cookies
If you know someone who’s nuts about nuts, especially walnuts, now is the time to share. Stack a few cookies in cellophane bags, tie with a pretty ribbon or some raffia and give as a gift. Alternatively, pack a tin full of cookies as a gift to family, friends or new neighbours. Whatever you do, sharing these cookies is an absolute must.
Whatever you are making, baking and creating in your kitchens, have fun creating your feast.
Sammie xx
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