Spiced Chocolate Chip and Walnut Cookies
Growing up chocolate chip cookies were always the go-to quick dessert for my family. This is my take on the standard recipe. The addition of walnuts and cinnamon add a nice balance of sweet, spice and earthy notes. I like to use white, light brown and dark brown sugar to make a nice chewy texture. These can be baked right away, but I highly suggest portioning out the dough and freezing for later use. You will have ready made and portioned cookies whenever you like!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts
Step 1: Preheat oven to 375° F.
Step 2: Combine flour, cinnamon, baking soda and salt in small bowl. Beat butter, granulated
sugar, light
brown sugar, dark
brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after
each
addition. Gradually beat in flour mixture. Stir in morsels and walnuts. Drop by rounded tablespoon onto
ungreased
baking
sheets.
Step 3: Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes;
remove to wire
racks to cool
completely.**
**Alternatively, drop the dough by rounded tablespoons onto the cookie sheet and freeze until solid (an hour
or
overnight) and then
package into a freezer safe container for later use. Frozen cookie dough can be baked at 375 for 10-15 minutes
or
until
golden brown.