Walnut Chocolate Chunk Cookies
These luxurious buttery cookies melt in your mouth while balanced by the rich dark chocolate and walnut pieces! If you're not a huge fan of this much chocolate, substitute the chocolate chips with raisins or cranberries.For calorie control, use the small dough scoop and this recipe yields 48 cookies. The calories will drop to around 150 a cookie. These cookies are perfect for special occasions such as seasonal holidays and celebrations. You could even add a slice of ice cream between two cookies for a decadent no-plate dessert.
Servings 24 people
Calories 297kcal
Equipment
- Measuring spoons
- Measuring cups
- Scraper
- Oven mitts
- Baking tray
- Wooden spoon
- Mixer or medium mixing bowl
- Parchment paper or Silpat® baking mat
- Cooling rack
- Spatula
Ingredients
- ½ cup vegetable shortening
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips or half cup raisins, half cup chocolate chips
- 3 oz dark chocolate bar chopped into small chunks
- 1 cup walnuts chopped
Instructions
- Preheat oven to 375° F (190° C) Line a large, rimmed baking tray with parchment paper or a Silpat® baking mat and set aside.
- Cream shortening and butter with both granulated and brown sugars in a large mixing bowl. Mix in eggs and vanilla extract until well blended.
- Add in flour, baking powder, baking soda, and salt. Mix to combine.
- Fold in chocolate chips, chopped chocolate and walnuts until thoroughly combined.
- Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball. Slightly flatten the dough using a fork or the bottom of a glass.
- Place the tray in preheated oven and bake 10-12 minutes or until golden brown and cooked through. Remove from oven and cool slightly before serving. Store in an airtight container.
