Tiny New York Kitchen: Walnut Chocolate Chip Cookies

Screen Shot 2014-12-29 at 9.00.10 PM

By Victoria Hart Glavin of Tiny New York Kitchen

I happen to like walnuts in my chocolate chip cookies although some people don’t. Feel free to swap out the nuts for extra chocolate chips if you happen to be one of those non-nut loving folks (or have nut allergies).

Ingredients

1 3/4 Unbleached Flour

3/4 Teaspoon Baking Soda

1/3 Teaspoon Kosher Salt

1 Cup Butter (Softened)

1 Cup Brown Sugar (Packed)

3/4 Cup Sugar

1 Teaspoon Vanilla Extract

2 Eggs (Room Temperature)

1 Cup Chopped Walnuts

1 3/4 Cups Chocolate Chips

Preheat your oven to 350 degrees.  Line large-size baking sheet with parchment paper. In medium-size bowl sift together flour, baking soda, and kosher salt. Set aside. In large-size bowl combine butter, brown sugar, and sugar. Beat on medium speed for 10 minutes until light and fluffy.  Add vanilla and eggs. Continue mixing for 1 minute. Add flour mixture to butter mixture. Stir until just combined. Add walnuts and chocolate chips. Mix until just combined.

Form cookie dough into golf ball sized balls and place 3 inches apart onto prepared baking sheet.

Place in oven and bake for 10 minutes until cookies are golden brown. Remove from oven and let cool on baking sheet for 3 minutes before removing. Transfer to wire racks and let cool completely.   Serves 8

Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
“Work With What You Got!”

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

Comments are closed.