Did you know that there are people in the world who do not like nuts in their chocolate chip cookies? Would you believe that I am one of those people? What if I told you that even though I detest nuts in chocolate chip cookies, my absolute favorite chocolate chip cookie has nuts. You’d think I was confused, right? You might call me crazy or mock me or spit in my direction every time you saw me on the street. Or maybe you’d just shrug your shoulders and wish I’d stop talking about chocolate chip cookies.
You see, the thing about these cookies is that the nuts aren’t big chunks that shock you with each bite. You’re not suddenly assaulted by this little rock hard crunchy thing in your otherwise decliciously soft and chewy cookie. In fact, you don’t even know that nuts are in these cookies, you just know that something magical happened somewhere in the making of these little guys and that you like it. You like it very much.
The nuts are toasted to bring out their flavors and then they are chopped, chopped, chopped so finely that you could almost call it nut flour. Or nut powder. Or nut dust. Whatever you call it, it’s a delicious way to eat nuts in a cookie.
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 8 tbsp butter, cold, cut into small cubes
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 1/4 cups all-purpose flour
- 1/2 tsp sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup walnuts or pecans, toasted and very finely chopped (I prefer pecans)
- Pre-heat the oven to 300 degrees and line your baking sheets with parchment paper.
- Beat together the sugars and butter until smooth. Beat in the egg, vanilla, and baking soda.
- Stir together the flour and salt and then add them to the batter. Mix in the chocolate chips and nuts.
- Drop 2 tablespoon full balls of dough on the cookie sheet, 4 inches apart. Bake for 18 minutes and cool on a wire rack.
recipe from Smitten Kitchen
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