They've got that crunch and buttery texture a cold glass of milk just can resist. These Thin and Crispy Walnut Chocolate Chip Cookies are so delightful and light. The best part is you can save the dough in the freezer whenever a craving comes around.
A friend of mine sent me a photo of these cookies she made one night and I paused the movie I was watching to ask her about them. She insisted I try the recipe and told me about the pan-banging method she used to make the centers gooey and the outsides crunchy. Luckily my chick flick was almost over, so I finished the last 13 minutes of it, jumped off the couch, and there I was in the kitchen baking my own with the instructions she sent me. The best part is it was super easy to make this recipe gluten free, and I have included vegan free substitutes incase you need it.
Cookies With a Je Ne Sais Quoi
These cookies are not your typical chocolate chip cookie...they are SO much more than that! You get the best of both worlds with the crispy buttery crunchy outside, they just melt in your mouth. I enjoy baking 4-6 cookies at a time so they're fresh, and I get to smell freshly baked cookies each time I pop some in the oven. The times that I crave cookies and chocolate is all the time, so save yourself some time and freeze some of the cookie dough you make in the freezer for later. They'll keep your quarantine soul happy! The frozen dough lasts about 3-4 weeks. I've made two batches of cookies already so my freezer set is getting low. I'll be restocking in the next two weeks or so, so I'll post a recipe of what I decide to make soon!
Let me just say before we move on that I've had my fair share of trial and error making these cookies. Yes we all love 'em, but to love a cookie you gotta get to know it. When you put in the time to practice it you'll nail it and you'll be basking in cookie heaven with your accomplishment! For starters make sure you're scooping the right amount of cookie dough so they don't bake all into one to make a pizookie (but let's be honest who doesn't love pizookies!). Try using a small ice cream scooper to get the same amount each time. Second, account for the size of your pan and how many scoops you are adding. With this recipe I recommend you use an 8 x 10 inch baking pan and place your cookie dough spaced out like I have pictured below. Cookies that aren't squished together bake better together. Third, you will learn a lot about your oven and the temperature rate and what, "Alexa set a timer for a minute" really means. These cookies take a little bit of practice to master, but trust me it's SO. WORTH. IT. Enjoy! xx
Prep time: 15 minutes. Chill time 20 minutes. Bake time: 12 minutes
Ingredients
2 cups of almond flour, sifted
1 large egg
2 sticks of unsalted butter, room temperature -substitute 3/4 cup coconut oil
1 cup of coconut sugar
1 ¼ tsp vanilla extract
½ tsp kosher salt
½ tsp baking soda
½ tsp baking powder
2 Tbsp water
1 cup semi sweet milk chocolate chips
¼ cup dark chocolate, chocolate bar chopped -substitute vegan chocolate chip options
½ cup crushed walnuts
Instructions
In a large mixing bowl mix liquid ingredients first by combining the egg, vanilla extract, and water.
Add the coconut sugar and butter (or coconut oil) and combine well.
Add the kosher salt, baking soda and baking powder.
Gently add the almond flour in small increments till incorporated.
Add the milk, dark chocolate chips, and walnuts till incorporated.
Spray, oil or place parchment paper on an 8 x 10 inch baking pan.
Use a small ice cream scoop to place 4 cookies on the pan with space in between each (4 fingers approximately).
If you want more chocolate chips on top this is your time to add them now.
Preheat the oven to 350°F.
chill cookie tray in the fridge for 20 minutes While oven is preheating (cookies will bake evenly and will not stick together!).
Oven Instructions
Part One Part Two Part Three
Part one: Put cookies in the oven for 2 minutes, remove, and bang your cookie pan on the kitchen counter twice.
Part two: Put cookies in the oven again for 2 minutes, remove, and bang your cookie pan on the kitchen counter twice.
Part three: Put cookies in the oven again for 2 minutes, remove, and bang your cookie pan on the kitchen counter twice.
Leave cookies in oven to bake for another 4 - 6 minutes.
Remove and let cool for 5 minutes, sprinkle with kosher salt if desired.
Comments