Thick Chocolate Chunk Walnut Cookies
From the MolalaCook kitchen · 烘焙手記
Thick Chocolate Chunk Walnut Cookies
厚身核桃朱古力曲奇
Coarsely chopped 70% chocolate and walnuts give these bakery-style cookies large pockets of chocolate and crunch.
▶ Watch the recipe
Before you begin
Bake the tall dough mounds until the edges are set. Do not flatten the mounds like thin drop cookies. A taller portion keeps a thicker, softer centre.
Method 做法
Mix the butter, sugars and eggs
Melt the butter and let it cool until warm rather than hot. Stir in both sugars, then beat in the whole egg and extra yolk.
See this stage at 0:32 →
Fold in the chunky mix-ins
Combine the flour, baking soda and salt. Mix into the butter mixture just until no dry flour remains. Fold in the walnuts and chopped chocolate, distributing large and small pieces throughout.
See this stage at 1:32 →
Shape and bake
Gather the dough into thick, craggy mounds and space well apart on a lined baking sheet. Bake at 190°C (375°F) for 15–18 minutes, until the edges are set and the tops have browned. Let the cookies firm up on the tray before lifting.
See this stage at 2:02 →
Watch & bake along
Thick Chocolate Chunk Walnut Cookies
✦Why chop a chocolate bar for the dough?+
Tools for this recipe
Reusable Non-Stick Baking Liners · 33 x 33cm 7-inch (for cake roll)
Use as a reusable alternative to baking paper where a flat non-stick surface is needed.
Handled Biscuit Cutter
Portion the dough with the straight edge or lift pieces from the work surface.
TIGERCROWN CakeLand Dough & Bowl Scraper
Use the curved edge to gather the mixture cleanly from the bowl.
