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Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies Recipe by The Wood and Spoon Blog by Kate Wood. These are chewy chocolate chip cookies warmly scented with coriander and other spices and candied walnuts. You can substitute pecans or other nuts here. These make terrific holiday or Christmas chocolate chip cookies and can be made ahead and frozen. Save the extra candied walnut pieces for future baked goods. Find the recipe on thewoodandspoon.com. cookies, cookie recipes, walnuts, candied walnuts, cookies with nuts.

5 from 1 reviews

These candied walnut chocolate chip cookies are chewy, buttery, and rich, lightly spiced with crunchy candied nuts and flecked with chopped bits of dark chocolate.

Ingredients

For the candied walnuts

For the cookies

Instructions

To prepare the candied walnuts

  1. Combine the butter, vanilla, sugar, and spices in a medium, non-stick over medium heat until the butter has melted. Add the nuts and stir regularly using a rubber spatula until the nuts have toasted and the sugar has begun to melt, about 5 minutes. Remove from heat and spread out the nuts to cool on a sheet of parchment paper.

To prepare the cookies

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a skillet or saucepan over medium heat (I use the same skillet used to prepare the nuts). Once barely melted, remove from heat and pour into a large mixing bowl. Add the sugars to the melted butter and stir until combined. Add the eggs one at a time, stirring each until combined. In a separate, medium sized bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and coriander. Add the dry ingredients to the butter mixture, stirring until almost combined, and then fold in the chocolate.
  3. If your dough is shiny and still somewhat warm, allow to sit in the fridge for 5-10 minutes to firm up slightly.
  4. Scoop 1-1/2 tablespoons (I use a medium cookie scoop) rounds of dough approximately 2 inches apart onto a prepared cookie sheet. Bake in the preheated oven about 10-12 minutes, or until the tops of the cookies have just barely begun to crack. Allow to cool slightly on a cooling rack prior to enjoying. Cookies will keep in an air tight container up to 3-4 days but are best eaten on day of baking.