Chocolate Chips Love Walnuts

I believe everyone should have at least a few good chocolate chip cookie recipes in their repertoire. Of course they are a classic cookie, but also they’re incredibly versatile. You can change the kind of chocolate used, use chunks instead of chips, add nuts or dried fruit, oats or use different kinds of flours.

I used to be of those that liked only chocolate in their cookies. Nuts or whatever were just distracting from the main attraction.

Until I decided to use up a bag of walnuts I had lying around. I cracked them open, worked at getting the nuts out, it was soooo much work! Kidding! It was a little more work than opening a packet of shelled walnuts and dumping it in with the rest of the ingredients, but the flavor!

I had never thought of using whole walnuts and cracking them myself to use in a recipe, so I almost never used walnuts as they were too bitter for my taste. But now, now that I have discovered how well chocolate and walnuts go together, I might have to explore other possibilities. Imagine rediscovering a favorite recipe and making it even better! Have fun!

Chocolate Chip Walnut Cookies
Adapted from Felicia Sullivan

This is my most recent “favorite” chocolate chip cookie recipe. They are crisp on the outside and chewy inside. The instant espresso powder makes these incredibly addictive. You’ve been warned!

3 cups all-purpose flour
2 ¼ tsp baking soda
1 ½ tsp salt
1 cup unsalted butter, room temperature
1 ½ cups granulated sugar
1 cup packed brown sugar
3 large eggs
3 tsp vanilla extract
2 tsp instant espresso powder
1 ½ cups chocolate chips
1 cup chopped walnuts

Preheat oven to 375F.

In a medium bowl whisk together flour, baking soda and salt; set aside. In a large bowl, with an electric mixer, or in a stand mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and espresso powder. With a wooden spoon, mix in flour mixture. Stir in chocolate chips and walnuts.

On a parchment paper lined baking sheet, drop tablespoonfuls of the dough about 1 inch apart. Bake for 10 to 12 minutes. Cool 1 to 2 minutes on baking sheet then transfer to wire rack to cool completely.