Walnut Chocolate Chunk Cookies

by E-Wilson Nancy
Walnut Chocolate Chunk Cookies

Gooey Brown Butter Pioneer Woman Walnut Chocolate Chunk Cookies with Sea Salt! These cookies are a powerhouse of FLAVOR. So thick and chewy!

Make smaller cookies with a small dough scoop(yields 48 cookies). Our secrets to making the best cookies, also you can try to go Oatmeal Raisin Cookies and  Bisquick Chocolate Chip Cookies Recipe.

Here are lots of infallible tips and tricks to make delicious and beautiful Pioneer Woman Walnut Chocolate Chunk Cookies:

1. Use Butter At The Right Temperature?

Unless otherwise specified, cookies need softened butter at room temperature. If your butter is cold, you can put it in the microwave, but with some precautions. It is important to prevent it from melting because it will separate and give the cookies a bad texture.
Simply cut it into small, roughly equal pieces (to avoid some small pieces melting before the others), place them in a small bowl, and heat them for a few seconds at a time, checking regularly. If the butter needs to go back into the microwave for a few more seconds, remember to mix the pieces so that the ones on the bottom (which will melt faster) end up on top and vice versa.
If your butter is frozen, you can simply grate it and add it directly to the recipe. The pieces will be so small that they will soften almost instantly. It’s really better to use this technique than the microwave.

2. Measure Your Brown Sugar Properly

If a cookie recipe calls for brown sugar, it should always be packed. This means squeezing it so that it becomes as compact as possible in your cup. If the brown sugar is not packed tightly enough, the recipe will lack sugar and the texture will not be optimal.

Our secrets to making the best cookies here are lots of infallible tips and tricks to make delicious and beautiful cookies...

3. Make Your Eggs Room Temperature Quickly

Room temperature eggs will give a much better result. To get some in just a few minutes, simply fill a bowl with warm water and place the eggs in it! It works like a charm.

4. Don’t Forget The Salt For Sweet Cookies!

It sounds counterintuitive, but adding a little salt to a cookie recipe brings out the sweetness. If your butter is salty, you can use a little less than directed. Usually, a pinch is enough, but it all depends on your taste. Some people are crazy about cookies with a strong salt taste (e.g. Oreo cookies).

5. Know The Basic Technique For Making Pioneer Woman Walnut Chocolate Chunk Cookies

No matter what the recipe, cookies are (almost) always made the same way. It’s important to know the basics to avoid mistakes.

  • Add the butter and cream it.
  • Add sugar (brown sugar, molasses…) and mix well (2-3 minutes, at least, until light and creamy). At this point you can’t over mix, on the contrary.
  • Add eggs + vanilla (or other essence) and mix for a few more minutes.
  • Add the dry ingredients (flour, oats, baking powder, salt, etc.). At this point, mix as little as possible; incorporate the ingredients and stop. If there is liquid to be added (e.g. milk), alternate with the flour at this stage.
  • Add toppings, if any (chocolate chips, dried fruit, nuts, coconut, etc.). Add them gently, again avoiding over-mixing.
  • In the case of cookies rolled and cut with shapes, we usually chill the dough in the refrigerator before handling it. If not, the cookies can be baked right away.
Our secrets to making the best cookies here are lots of infallible tips and tricks to make delicious and beautiful cookies...

6. Use A Spoon

There’s no better way to form the cookies! You can use a small ice cream scoop, or a measuring spoon (usually a tablespoon; 15 ml). It takes a little longer to do it this way, but the results are much better. The cookies are all evenly shaped and perfectly round.

7. Covering The Baking Sheets

One factor that makes a big difference in the final result: the baking sheets. It is always best to cover them with parchment paper or silicone mats made for this
purpose, even if you are using a non-stick baking sheet made for cookies. After several tests, cookies baked on covered baking sheets always bake better and more evenly, spread less, and are less likely to have a dark bottom.

8. Freeze The Dough

With a few exceptions, cookies freeze well in an airtight container or Ziploc bag. You can also freeze the dough directly by placing the balls on a baking sheet and putting it in the freezer for an hour or two. Then transfer the dough to a Ziploc bag.
Cookies can be baked from frozen dough with an additional minute of baking time. Cookies made from the frozen dough will stay thicker, with a slightly chewier center. This is a perfect way to have warm cookies on hand at all times!

Our secrets to making the best cookies here are lots of infallible tips and tricks to make delicious and beautiful cookies...

9. Control All Variables

Cookies depend on multiple factors and that’s why it’s hard to always get the same result. For example, the 10 cookies above were made from the same recipe, but with a different variable each time. Here are the results from Handle the Heat, from left to right, top to bottom:

  • The control cookie with a little more flour yields a thicker, slightly more “crumbly” result.
  • The cookie made with only sugar instead of a mixture of sugar and brown sugar gives a fluffy result, but less tasteful.
  • With only brown sugar and no sugar, the cookie tastes like caramel and remains soft.
  • The butter was melted instead of room temperature, resulting in a flatter, crispier, slightly cracked cookie.
  • Without baking powder, the cookie stays flatter.
  • Without baking soda, the cookies have more of a cupcake texture.
  • Baking powder combined with baking soda gives the best result: a cookie that is crisp around the edges, soft in the center and spreads just enough.
  • Refrigerated dough for 24 hours makes THE best cookie; a little thicker, fluffier and tastier.

Top TIPS AND FREQUENTLY ASKED QUESTIONS:

Whether you’re short on ingredients or want to be creative, here are some of the most common alternatives to this dish:

  • Feel free to use gluten-free flour instead of unbleached flour.
  • Instead of dark chocolate chips, you can use semi-sweet, bitter-sweet, or milk chocolate chips.
  • You can use almonds, peanuts, and macadamia nuts instead of walnuts.
  • Granulated sugar can be used instead of raw sugar cane.
  • Instead of European-style butter, you can use regular unsalted butter.
  • Baking cookies in foil instead of parchment paper will still give you great chocolate chip cookies.

There is no refrigerating shelf, no problem. Before preheating, remove one of the oven racks and use it as a rack to cool the cookies.

FREQUENTLY ASKED QUESTIONS:

  • What are Pioneer Woman Walnut Chocolate Chunk Cookies?

Pioneer Woman Walnut Chocolate Chunk Cookies are a delicious mix of sweet and salty. They are made with a combination of flour, sugar, butter, eggs, baking powder, salt, vanilla extract, and chopped walnuts. The dough is then rolled into balls and dipped in melted chocolate before being sprinkled with more chopped walnuts.

  • How do I make Pioneer Woman Walnut Chocolate Chunk Cookies?

To make Pioneer Woman Walnut Chocolate Chunk Cookies, you will need a combination of flour, sugar, butter, eggs, baking powder, salt, vanilla extract, and chopped walnuts. The dough is then rolled into balls and dipped in melted chocolate before being sprinkled with more chopped walnuts.

  • Can I make Pioneer Woman Walnut Chocolate Chunk Cookies in a pinch?

Yes, you can! These cookies are best served fresh out of the oven and will be sure to please everyone in your family. So why not give them a try?

Other Cookies Recipes You Might Enjoy:

Walnut Chocolate Chunk Cookies

Pioneer Woman Walnut Chocolate Chunk Cookies

Gooey Brown Butter Walnut Chocolate Chunk Cookies with Sea Salt! These cookies are a powerhouse of FLAVOR. So thick and chewy!
Print Pin Rate
Course: Breakfast, Cake, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 43 minutes
Total Time: 58 minutes
Servings: 24 cookies

Ingredients

  • ½ c vegetable shortening
  • ½ c unsalted butter
  • 1 c granulated sugar
  • 1 c brown sugar, packed
  • 2 large eggs
  • 2 t vanilla extract
  • 3 c all-purpose flour
  • 1 t baking powder
  • 1 t baking soda
  • 1 c chocolate chips
  • 3 oz dark chocolate bar,chopped
  • 1 c walnuts, chopped
  • ½ t salt

Instructions

  • Preheat oven to 375°Fand line a large, rimmed baking sheet with parchment paper or a Silpat® bakingmat. Set aside. 
  • Cream shortening and butter with granulated andbrown sugars in a large mixing bowl. Mix in eggs and vanilla extract until wellblended.
  • Add in flour, baking powder, baking soda, andsalt. Mix to combine.

Fold in chocolate chips, chopped chocolate andwalnuts until thoroughly combined.

  • Use a large cookie dough scoop to make 24 ballsof dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inchesin between each ball. Flatten dough with the bottom of a glass.
  • Placein pre-heated oven and bake 10-12 minutes or until golden brown and cookedthrough. Remove from oven and cool slightly before serving. Enjoy!

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