This is my friend Meredith's twist on the classic chocolate chip cookie, and it's phenomenal. I like to think of it as a chocolate chip cookie for adults. Since she's introduced me to this recipe, I've made it almost as many times as she has. In fact, I haven't used any chocolate chip cookie recipe except hers since then. Every time I bring them to work, parties or otherwise share them, they get rave reviews.
Dark Chocolate Walnut Cookies
Ingredients:
2½ cups flour
1½ tsps. baking soda
1 tsp. salt
1 cup unsalted butter, room temperature
½ cup sugar
½ cup light brown sugar
1 tsp. vanilla extract
2 eggs
1 bag bittersweet chocolate chips*
1 cup chopped walnuts
Directions:
Preheat oven to 350° F. Line baking sheets with parchment paper, if desired. Sift together flour, baking soda and salt, set aside. Cream butter and sugars until light and fluffy. Beat in the vanilla and eggs. Gradually add the flour mixture and continue to mix until a smooth batter forms. Fold in chocolate chips and walnuts. Roll into large balls and place onto baking sheets. Press down on the tops slightly, bake until edges of cookies are light brown, 12-15 minutes. Allow cookies to cool 5 minutes on baking sheet before transferring to wire rack to cool completely.
*Meredith always uses Ghirardelli 60% Cacao Bittersweet Chocolate chips. Their larger chip size and especially their higher cacao concentration and less-sugar qualities compared to other leading dark chocolate chips make them perfect for this recipe. I wouldn't think of using anything else.
Source: The recipe originated from the Food Network, but Meredith has made some changes to enhance the texture and overall outcome.
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