Download Stashcook Now. Get the best meal planning app for your family.

Milk Chocolate Chip Walnut Cookies Recipe

Name: Milk Chocolate Chip Walnut Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 2 h
Yield: 24
Ingredients: 110 g Unsalted Butter, Softened; 100 g Light Brown Sugar; 80 g Granulated Sugar; 2 g Sea Salt; 5 g Vanilla Extract; 50 g Whole Egg; 220 g All Purpose Flour; 5 g Cornstarch; 4 g Baking Soda; 150 g Milk Chocolate Chips; 50 g Chopped Walnuts

Stashcook

These cookies are like a hug in a bite! They have chunks of sweet milk chocolate and crunchy walnuts. You mix everything together and bake them until they're just right. They're perfect for sharing with friends or enjoying with a glass of milk!

Ingredients

110 g Unsalted Butter, Softened

100 g Light Brown Sugar

80 g Granulated Sugar

2 g Sea Salt

5 g Vanilla Extract

50 g Whole Egg

220 g All Purpose Flour

5 g Cornstarch

4 g Baking Soda

150 g Milk Chocolate Chips

50 g Chopped Walnuts

Method

In a large mixing bowl, cream together the softened butter, light brown sugar, granulated sugar, sea salt, and vanilla extract until light and fluffy, about 3 minutes.

Beat in the egg until well combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, and baking soda.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Fold in the milk chocolate chips and chopped walnuts until evenly distributed throughout the dough.

Form the dough into 50g balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 1 hour.

Preheat the oven to 170°C (340°F).

Place chilled dough balls onto a baking sheet, spaced apart to allow for spreading.

Bake in the preheated oven for 12 to 14 minutes, or until the edges are golden brown but the centers are still soft.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The simple meal planning app

Social

Email:

hello@stashcook.com