I don’t think there’s a more quintessential baked good than chocolate chip cookies. Kids love ’em, adults love ’em, and my graddad? Well apparently as long as they’re crunchy, he loves ’em. Because we all love them so much, I’m always looking for ways to elevate chocolate chip cookies, while sticking true to their simple and delicious roots.
This recipe, my friends, does just that. They’re Candied Walnut Chocolate Chip Cookies, made with quick stovetop candied walnuts that are folded into the softest, chewiest chocolate chip cookie batter.
In all honesty, though, calling these candied walnut chocolate CHIP cookies isn’t necessarily accurate. They’re more like candied walnut as-giant-as-it-gets-chocolate-chunk… cookies. Because I mean… just look at them.
Now, because chocolate chip cookies use so few main ingredients (I mean they’re basically a combo of sugar, butter, and flour), using high quality ingredients is of the utmost importance. A grass-fed butter is a great choice. As is a high-quality flour.
In all my baked goods, my flour of choice is Bob’s Red Mill Unbleached White All-Purpose Flour. It’s unbleached and unbromated (yes we love all things Broma, but not all things bromate). Instead of those gross chemical agents, they sift the flour and add in malted barley to achieve the same effects. Winning!
But besides #science, I’ve just found that my baked goods bake, well, better with Bob’s. Cakes are fluffier, cookies are softer, and brownies are rich and deep without that residual flour flavor.
And if you’re a die hard fan of mine, you know I have such a soft spot for companies who are employee-owned. I think it’s such a wonderful thing, and I’m just so gosh darn proud to be partnering with Bob’s this year 🙂
How to make candied walnuts
Don’t panic if you’ve never made candied nuts before. These stovetop candied walnuts are incredibly easy to make and are darn near impossible to mess up.
First, chop up some roasted unsalted walnuts (you want good sized chunks). Then, melt a little butter in a small sauce pan and stir in brown sugar, a pinch of salt, and a pinch of cinnamon. Add in the chopped walnuts and stir the mixture for a good 3-4 minutes until the sugar is dissolved and the walnuts are fully coated.
Spread the mixture out onto a lined baking tray and let the walnuts cool completely before adding them to your cookie dough.
See? I told you it was super easy to make these candied walnuts!
Tips for making these candied walnut chocolate chip cookies
OK so these cookies. 2 things.
1. They need to chill for at least 30 minutes. The glutens in the flour will relax, and the cookies will come out both chewier and crispier. This is a total necessity.
2. Do. Not. Overbake. Them.
You need to take them out at the 10 minute mark. 11 minutes at the MOST. They’re going to look totally underbaked. But they will continue to cook on the hot cookie sheet when you take them out of the oven to rest. It’s in that step that they will get more golden and sink slightly, creating those gorgeous rolling cookie bumps.
You know what I mean? Like they’re a topical map of cookie hills.
Leave a comment and rate this recipe!
This recipe is fantastic. I only had 2 (4oz) Ghirardelli chocolate bars, one milk and one bittersweet so I used those. They turned out sooo good. The whole family approved!
Thanks for sharing!
These were absolutely AMAZING!! My family and I love these cookies. Thank you so much for sharing your recipe with us! xo
Victoria | https://www.shakeofluxury.com
You had me at chocolate CHUNKS! I’ll try to make this weekend. They sound and look amazing! Can’t wait to tell you what I think!
[…] chip cookies have definitely been on the mind lately and these Candied Walnut Chocolate Chip Cookies from Broma Bakery look A-mahzing… (Yes, I meant to spell it a-mahzing… ode to Penny […]
Cannot wait to try this recipe! I’m still in love with your tahini chocolate chip cookie recipe, so I know this is gonna be great. 🙂