Walnut Chocolate Chip Cookies

Name: Walnut Chocolate Chip Cookies
Yield: makes about 4 dozen cookies
Ingredients: 2 cups unbleached all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 1/2 cup packed brown sugar; 1/2 pound (2 sticks) butter, softened; 2 eggs; 1 tablespoon vanilla extract; 1 cup semisweet chocolate chips; 1 cup coarsely chopped walnuts

December 9, 2011

Chocolate chip cookies are by far the most popular home-baked variety. Using the convection bake mode you can bake multiple sheets of cookies at one time. Just be sure to use dark, rimless, noninsulated cookie sheets. If you use cookie sheets with rims, the cookies will not bake evenly. I also prefer to cover the cookie sheets with parchment paper or Silpats.

Recipe information

Yield
makes about 4 dozen cookies

Ingredients

2 cups unbleached all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup granulated sugar

1/2 cup packed brown sugar

1/2 pound (2 sticks) butter, softened

2 eggs

1 tablespoon vanilla extract

1 cup semisweet chocolate chips

1 cup coarsely chopped walnuts

Preparation

Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 350°F. Cover three dark, rimless, noninsulated cookie sheets with parchment paper or lightly grease them.
Step 2
Measure all the ingredients into the large bowl of an electric mixer. Turn the mixer on low and mix until a dough forms, scraping the sides of the bowl.
Step 3
Using a small ice cream scoop, shape the dough into 48 balls, arrange 16 balls on each prepared cookie sheet, and flatten them slightly.
Step 4
Bake the cookies on multiple racks for 8 to 11 minutes, until lightly browned. Remove from the oven and slide the cookies with the parchment onto a countertop to cool, or remove them from the greased cookie sheets to a wire rack to cool.
White Chocolate Chip Macadamia Cookies
Step 5
Use white chocolate chips for the chocolate and coarsely chopped macadamia nuts for the walnuts.

From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books. Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.

TagsCookie Dessert Chocolate Walnut Nut Macadamia Nut Baking Stand Mixer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

White Chocolate Chip Macadamia Cookies

Step 5

Recipe notes