Winter finally arrived. Its been snowing All. Day. Long. JiT decided to work from home. Lilly has a cold (don’t even get me started on that). Since none of us are going anywhere, the white out weather doesn’t bother me one bit.
Since outside looks like this:
JiT is usually our chocolate cookie maker because his recipe is amazing but also seriously rich. Since he has work to do, I figured I’d try a new recipe. This version uses three different kinds of sugar, dark chocolate and SALT on the top. I’m not a huge fan of super duper chocolatey chocolate chip cookies and the little hits of salt on the top balance out the chocolate really well in this recipe. The consistency is nice too. The cookies have a nice heft to them and amazing crisp edges but the insides are still slightly chewy. I also added walnuts which I think was a very, very good decision.
I’m hoping these last through the afternoon because I’m really looking forward to curling up with one of these and a cup of cocoa tonight to watch the snow fall.
Salted Chocolate Chip Walnut Cookies
Makes 18 to 24 cookies; adapted from Bon Appetit
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medium bowl; set aside.
powdered sugar until light and fluffy, 3-4 minutes. Add egg yolks, egg, and
vanilla. Beat on medium high speed, occasionally scraping down the sides of the
bowl, until mixture is pale and fluffy, 4-5 minutes. Reduce mixer speed to low
and slowly add dry ingredients, mixing just to blend. Using a spatula, fold in
chocolate chips and walnuts.
cookie dough onto parchment paper-lined baking sheets, spacing 1″ apart.
Sprinkle each cookie with a pinch of Kosher salt.
to turn golden brown, 12 – 14 minutes (the cookies will firm up as they cool).
Let cool slightly on baking sheets, then transfer to wire racks; let cool