Thursday, February 27, 2014

Ultimate Chocolate Chip Walnut Cookies

The ultimate. For something as essential as chocolate chip cookies, this is a bold claim. But really, what more could you ask for in a cookie? This one starts with a fist-sized ball of chocolate and walnut packed dough. After a few minutes in the oven, it comes out as the mother of all cookies — huge, with crispy edges and a gooey middle. I use two kinds of chocolate and toasted walnuts for an amazing mix of flavors and textures.

This is not on the wedding diet.

{Ultimate Chocolate Chip Walnut Cookies}
Yield: 15 cookies

2 sticks unsalted butter, cold and cut into cubes
1/2 cup sugar
1-1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 teaspoons salt
2 teaspoons corn starch
1-1/4 teaspoons baking powder
1/4 teaspoon baking soda
2-3 cups unbleached all purpose flour
2 cups semi-sweet chocolate chips 
1 cup extra dark chocolate chips, finely chopped or grated
1-1/2 cup walnuts, chopped and toasted

1. Preheat oven to 385 degrees Fahrenheit.

2. In a large bowl, cream together the cubed butter and sugar until well blended.

3. Add eggs, one at a time, until well mixed. Add in vanilla extract.

4. Add salt, corn starch, baking powder and baking soda to sugar mixture. Stir in flour until just combined.

5. Add in chocolate chips and walnuts. The dough will be very thick.

6. Using your hands, divide into large balls. This recipe makes 12-18 cookies, depending upon how big you want them. Place on an un-greased cookie sheet, leaving plenty of space for the cookies to spread out.

7. Bake for 12 minutes, or until the tops of the cookies turn golden brown. Now, try to wait long enough to let them cool and eat!

Here in Utah it's a chilly, rainy gray winter day and there is no reason to go outside … or leave my couch, or stop re-reading The Dog Stars by Peter Heller for that matter. My advice is to break them apart and enjoy while still warm — as always, with a large mug of my coffee and a book in hand.

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