©2019 by The Feast LA

 
  • Chef Nigel Henderson

Chocolate Chip & Walnut Cookies

Updated: Mar 28


Ingredients:

- 5 oz Butter

- 4 oz Turbinado Sugar

- 4 oz Light Brown Sugar

- .12 oz Kosher Salt (1- 5/8tsp)

- 2 Eggs

- .16 oz Vanilla Extract (1 Tsp) (I used some Dominican Vanilla thanks to the plug)

- 10 oz Flour

- .12 oz Baking Soda (3/4 Tsp)

- 10 oz Chocolate Pieces

- 4 oz Chopped Walnuts


Directions:

Place butter (for my Infused folks this is your time to shine), sugars, salt, and spices in the mixing bowl. With the paddle attachment cream the ingredients on low speed (note: for light cookies, cream until the mix is light and fluffy, For denser cookies blend to a smooth past but do not cream until light) Add eggs and vanilla extract and blend in at a low speed. Sift in the flour and baking soda. Mix until just combined, do not overmix, or gluten will develop. Lastly stir in chocolate chips and walnuts. Portion out cookies (I used a half oz scoop) on greased parchment and bake at 375 Degrees for 10-14 minutes. For a little extra wham, sprinkle with sea salt before you bake.


Enjoy!