Chocolate or nuts? Why not both! I mean the more the merrier, right?
Now that it’s summer, it’s hot enough and no one wants to be stuck inside baking when they could be outside baking in the sun. These cookies could change your mind though. I know they’re not some extravagant kind of cookie, but they taste pretty darn good.
- 1 c unsalted butter
- 1/2 c granulated sugar
- 1 1/2 c light or dark brown sugar
- 2 eggs
- 11.5oz flour
- 1 tbsp salt
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 c chocolate chips
- 1/2 c walnuts (or other nut)
I know that you’re probably reading this list and saying “where is the vanilla”? Trust me, I was too, but I promise the cinnamon does magic to these cookies.
This recipe required chilling! Both the butter and the dough require 1 hour of chilling.
- Over medium heat using a large skillet, melt the butter and continue stirring until you see brown flakes. It should also have a nutty aroma to it.
- We are browning the butter. When doing this, it is best to use a skillet that is lighter in color so you can better see when the butter is beginning to brown.
- Once the butter begins to brown, pour the melted butter into a glass container and refrigerate it for at least 1 hour, or until it is solid again.
- Place the cold butter in the bowl of the stand mixer. Add in both sugars and mix until thoroughly combined.
- Add in 2 cold eggs, one at a time and mix until combined.
- In a medium bowl, combine the flour, salt, baking soda and cinnamon.
- Mix the dry ingredients with the wet, adding about half of the dry ingredients at a time.
- Add in chocolate chips and walnuts, if applicable.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F.
- Roll the cookies into large balls (about 2 tbsp worth of dough) and place on a baking sheet at least 1 inch apart.
- Bake for 12-17 minutes, rotating halfway through.
- Adjust the baking time based on how you like your cookies. For a more doughy interior, bake them for only 12-13 minutes. The center should deflate a little when you poke it.
- Allow the cookies to cool on the pan for 2 minutes before transferring to a cooling rack.
Don’t those look worth it to you, because they do to me! This delicious recipe is from Basics with Babish.