If I know I've got one of these people on my hands, I simply chop the nuts powder-fine. Even if they're for people who don't think they like nuts in their chocolate chip cookies. Let me know how you like these! The walnuts really bring something to the party. Bake within a month or so adding a few minutes to the baking time. Freeze for an hour and then transfer to an air-tight container. Scoop cookie dough balls onto a parchment-lined plate with a spoon or cookie scoop. Tack on a few extra minutes of baking.Īlong the lines of the icebox variation I talk about above, you can scoop and freeze dough for easy baking anytime. Slice roughly 1/2-inch thick and bake per the recipe instructions. You can now refrigerate (up to a week) or freeze the logs of dough (a month or so). To take this approach divide the cookie dough into 2-3 pieces, roll into logs and wrap in parchment paper. But there is no reason you can’t do a sliceable refrigerator or icebox version.
Ice-box Chocolate Chip Cookies: The recipe below is for traditional chocolate chip drop cookies.
#Chocolate chip cookie recipe how to
Scoop onto a cookie sheet, chill and you’re ready to bake! Video: How To Make Great Chocolate Chip Cookies Last, the dry ingredients (flour and salt) are added before folding in of a heavy load of chocolate chunks and toasted nuts. Then you work in the egg, vanilla and baking soda. You can see in the video below, these cookies come together in a flash. It’s the secret component that makes these cookies extra special. By introducing generously toasted nuts (I nearly always use walnuts) into this chocolate chip cookie dough you’re adding an assertive, wonderful nutty flavor component. On the nut front, the main step you can’t skip is toasting. Or, aim straight up the middle chopping the nuts into pebble-sized chunks. On the other end of the spectrum, you can chop them into something more like a powder. One approach, you barely chop them resulting in big, nutty chunks in your cookies. This impacts the overall texture of your cookie. You have a lot of latitude when chopping the nuts in these cookies. The chocolate pictured in this batch was 74% organic bittersweet chocolate chips. If using the later I like to chop up the chips a bit so they aren’t completely uniform. Or you can use traditional chocolate chips. You can use a knife to chop a chocolate bar into chunks. These cookies really shine when you use premium bittersweet or semi-sweet chocolate. Use good-quality, real vanilla extract, great-tasting chocolate and fresh nuts and you’ll be on the road to the perfect cookies. This means it is important to splurge on good ingredients if you can. If you like your chocolate chip cookies substantial, rich, structured, chunky, gooey and decadent - take this recipe for a spin. If you like a thin and crispy chocolate chip cookie, try this one. Walnuts add crunch, density, dimension and delicious flavor to the overall mix. Here’s why they're wildly popular…Ī high chip to dough ratio guarantees so much chocolate in every bite. This is even in the midst of SO many other chocolate chip recipes I’ve loved and shared over the years. These beauties were one of the first cookies I highlighted on this site (in early 2005!) and they’ve been a steady part of my repertoire in the nearly twenty years since. I’m always surprised the dough can hold so many goodies. They’re absolutely crammed with chocolate and toasted walnuts. The chocolate chip cookie recipe in David Lebovitz’s Great Book of Chocolate is really good.
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