Having nuts in chocolate chip cookies is nothing new – you’ve seen it here before with these Chocolate Chip Cookies with Nuts, and these amazing Triple Chocolate Chip Cookies with Walnuts (so good!). So what makes this cookie so special that it gets the name nutty chocolate chip cookies? Well, while there are a lot of chocolate chips in this cookie (and there are), there are even more nuts. Two kinds of toasted nuts, in fact. This is more like a nut cookie with chocolate chips added.
There’s a lot of stuff in these cookies. With 2 full cups of chocolate chips and even more nuts, there are more inclusions than there is cookie dough. Which makes for a dense, flavour packed cookie. They’re chocolate-y and chewy, and because you toast them to intensify the flavours, you definitely taste the nuts. They’re not just there for crunch (although they certainly deliver that too).
This cookie has been labelled a favourite by several of my coworkers, and even though this recipe made a lot of cookies, the cookie jar emptied out in less then 3 days. This is definitely a crowd-pleasing cookie!
nutty chocolate chip cookies
Adapted from Butter Baked Goods by Rosie Daykin. The original recipe said it would make about 30 fairly large cookies, but I got 72 three-inch cookies using my usual slightly larger than tablespoon-sized cookie scoop.
ingredients
2-1/2 cups (313g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups (125g) walnuts
1-1/4 cups (125g) pecans
1 cup (227g) butter, at room temperature
1-1/4 cups (275g) dark brown sugar
3/4 cup (150g) granulated sugar
2 large eggs
2 cups (350g) dark chocolate chips
Preheat oven to 350°F (177°C).
To toast the nuts, spread them in a single layer on a baking sheet and toast them in the oven for approximately 10 minutes, turning them every few minutes or so to cook evenly. Trust your senses – they'll start to smell fragrant when they're ready. You can do this step and then set them aside to cool while you prepare the rest of the ingredients. Once cool, chop them coarsely, or break them up into pieces by hand.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined. Remove from the mixer and add in the chocolate chips and nuts, either with a spatula or by hand. I prefer to knead inclusions in by hand to ensure they're distributed evenly.
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. If you prefer, you could also use a larger scoop to make really big cookies.
Bake for about 12-15 minutes, until lightly golden brown around the edges, rotating the baking sheet halfway through the baking time. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.
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