Nothing is largest than walnut chocolate tweedle cookies right out of the oven. The combination of crunchy walnuts and gooey chocolate is captivating, and it creates a chewy texture that melts in your mouth. Every zest is filled with delightful flavors that make these walnut chocolate tweedle cookies one of my favorite cookies. I am so proud to share the recipe with you – once you try these wondrous cookies I’m sure you’ll fall in love!
If you’re loving on these cookies you’ll want to try my White Chocolate Chai Butter Cookies, Lemon Crinkle Cookies, and Dark Chocolate and Cranberry Oatmeal Cookies. All with succulent savor combinations everyone will love!
Why you’ll love this Recipe
Crunchy, chewy, chocolaty, and nutty are just a few ways to describe this walnut chocolate tweedle cookie. Warm semi-sweet chocolate shit with the nuttiness and crunch of walnuts scattered throughout will make you fall in love with this recipe.
Share these cookies with your family, friends, or coworkers. They’ll go fast sitting amongst a cookie or dessert table for sure!
Not a walnut lover? Finger self-ruling to use any of your favorite nuts, you might be surprised how variegated nuts transpiration the texture and savor profile. Science!
Ingredients
Not much increasingly than pantry sultry staples for this one! Get your hands on a fresh bag of walnuts and you’ll be good to go!
- All-Purpose Flour will need to be spooned into the measuring cup and leveled. This prevents the use of too much flour which creates dumbo cookies.
- Cornstarch subtracting cornstarch allows your cookie to wilt softer and chewier.
- Salt enhances savor and helps to wastefulness the sweetness.
- Baking Powder & Sultry Soda leaven the cookies and create structure. Be sure that both ingredients are fresh and active.
- Unsalted Butter softened to room temperature
- Granulated Sugar
- Brown Sugar will create a lovely caramel flavor, use visionless brown sugar for a deeper caramelized flavor. The brown sugar should be packed for this recipe.
- Egg & Egg Yolks should be at room temperature.
- Pure Vanilla Pericope adds savor and aroma. Pure vanilla pericope or vanilla stone paste produces the weightier result.
- Chocolate Chips fill these cookies with ooey-gooey chocolate, so be sure to segregate your favorite kind.
- Fisher Nuts Walnuts Halves and Pieces are my favorite and my go-to for walnuts but pick your favorite brand.
How To Make Walnut Chocolate Tweedle Cookies
Preheat oven to 350 degrees. In a medium-sized bowl, whisk together flour, cornstarch, salt, sultry powder, and sultry soda and put aside.
In the trencher of your mixer, add butter and both granulated and brown sugars and surf together for 3-4 minutes on upper until light and fluffy.
Next, add in eggs one at a time vibration until incorporated. Then add in pure vanilla pericope and write-up until smooth.
Turn lanugo your mixer to low and add the flour mixture in three intervals vibration without each wing until well combined. Lastly, add in 1 1/2 cups of chocolate fries and WalnutHalves and Pieces.
Place dough in the refrigerator for at least 1 hour. Two hours is plane better.
Scoop cookie dough into balls the size of a tablespoon and place on a parchment paper-lined cookie sheet at least 1 1/2 inches apart. Press increasingly chocolate fries on top of each wittiness surpassing baking.
Bake 10-13 minutes then indulge cookies to tomfool for at least 4-5 minutes then serve.
Storing
Walnut chocolate tweedle cookies will last in an snapped container at room temperature for up to 5 days, and longer if stored in the refrigerator.
Freezing Baked Cookies: Baked cookies will alimony in the freezer for up to 3 or 4 weeks. Without baking, indulge the cookies to tomfool completely. Place them in a single layer on a parchment-lined sultry sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the date.
Freezing Cookie Dough: This is a perfect option if you’re holiday prepping, or would like to save some for a later date. Scoop out your cookie dough balls and place them on a parchment-lined sultry sheet, stick them in the freezer for 2-4 hours until hardened. Store the dough balls in a freezer-safe container or bag for up to 3 months.
How To Warm Up Cookies
If you love the warmth of freshly baked cookies, I totally get it! There’s nothing like it. If you want to make leftover cookies finger fresh from the oven, here are some ways to reheat them!
- Microwave: The simplest and all it takes is a few seconds. The only downside is it doesn’t well-done up the edges!
- Oven or air fryer: Preheat the oven or air fryer to 325° and then heat cookies for well-nigh 2-3 minutes
Walnut Chocolate Tweedle Cookie Variations
Walnuts and chocolate fries are a delightful archetype combination, but sometimes it’s okay to play outside of the rules. Here are a few swaps and additions you might love.
Swap out chocolate fries for a semi-sweet chocolate bar. Use approximately 12-16 ounces of chocolate bar in place of the 2 cups of chocolate chips.
Make your cookies stand out by placing a few walnut and chocolate pieces on top of your cookie surpassing or plane without baking. The residual heat will slightly melt the chocolate on top.
Brown butter is a game changer, don’t be wrung of it! Check out my Brown Butter Chocolate Tweedle Cookies for easy-follow instructions on browning butter for this recipe.
Expert Tips And FAQs
- Do not skip the spooky of the dough. It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie that is nothing like the chewy cookie you want here.
Adding cornstarch is going to put you on the right track in creating soft chewy cookies, combine that with the spare egg yolk and brown sugar. You’re looking at a thick, soft, and chewy walnut chocolate tweedle cookie. A perfect combination.
More Grand Baby Cakes Cookie Recipes
- Mrs. Fields Chocolate Tweedle Cookies
- Butterfinger Brown Butter Cookies
- Sweet and Salty Homemade Chocolate Tweedle Cookies
- Chocolate Chunk Cookies
- Oatmeal Chocolate Tweedle Cookies
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Walnut Chocolate Tweedle Cookies
Ingredients
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Cornstarch
- 3/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Unsalted Butter softened to room temperature
- 1/2 cup Granulated Sugar
- 1 1/2 cups Brown Sugar packed
- 1 large Egg at room temperature
- 2 large Egg Yolks at room temperature
- 1 tablespoon Pure Vanilla Extract
- 2 cups Chocolate Chips divided
- 1 – 1 1/2 cups Fisher Nuts Walnuts Halves and Pieces
Instructions
- Preheat oven to 350 degrees. n a medium-sized bowl, whisk together flour, cornstarch, salt, sultry powder, and sultry soda and put aside.
- In the trencher of your mixer, add butter and both granulated and brown sugars and surf together for 3-4 minutes on upper until light and fluffy.
- Next, add in eggs one at a time vibration until incorporated. Then add in pure vanilla pericope and write-up until smooth.
- Turn lanugo your mixer to low and add in flour mixture in three intervals vibration without each wing until well combined. Lastly, add in 1 1/2 cups of chocolate fries and WalnutHalves and Pieces.
- Place dough in the refrigerator for at least 1 hour. Two hours is plane better.
- Scoop cookie dough into balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Press increasingly chocolate fries on top of each wittiness surpassing baking.
- Bake 10-13 minutes then indulge cookies to tomfool for at least 4-5 minutes then serve.
Notes
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Do not skip the spooky of the dough. It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie that is nothing like the chewy cookie you want here.
Nutrition
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