I wait in carpool line approximately an hour every day waiting for the boys to dismiss from school.
Sometimes I nap, or surf social media….
And, sometimes I eavesdrop on the telephone conversation of the lady behind me.
She’s really loud.
Most of the time I think about what I can cook.
The idea for these cookies came to me from a TV show. Do you watch Unique Sweets on FoodNetwork? It’s about bakeries around the U.S. and their crazy creations. One episode was on cookies. It made me want to stuff a cookie full of chocolate and nuts.
I want a giant cookie. That’s crispy around the edges and soft in the center.
This is my experiment.
These Mint Chocolate Chip Walnut Cookies are ‘da bomb’!
MINT CHOCOLATE CHIP WALNUT COOKIES
These cookies are ginormous at approximately five inches across!
How do I get cookies with crispy edges with chewy, moist centers that have big melted chunks of chocolate? It’s all about the butter.
- Butter keeps cookies tender.
- It also gives cookies flavor.
- Additionally, it affects texture.
Melting butter before combining it with sugar and eggs leads to denser and chewier cookies. Whereas, creamed butter result in cookies that are fluffy, lighter, and firmer (cake-like).
However, don’t miss this part! When you used melted butter in a cookie, you must refrigerate the dough for at least one hour before baking them. This allows the butter to firm back up. Why? you ask. If you don’t chill the dough and firm the butter, the dough will spread too much and the cookie will be too thin.
COOKIE BAKING TIPS
- Read your recipe through completely before starting.
- Bake by the minimum time listed on recipes and check them after minimum so as not to overcook.
- Cool cookies on the baking sheet for 2 minutes before transferring to a cooling rack.
- Have all ingredients at room temperature unless otherwise specified.
- Use real butter.
- Use a spring release scoop (ice cream scoop) for even shaped cookies.
- One important step in the process of making cookies is to refrigerate the dough before baking. This allows the butter to firm up so the cookie doesn’t spread too much. As well, it allows the gluten to relax for a more tender cookie. Additionally, there’s no harm in making the dough, forming it into balls, and keeping them in the fridge for up to 5 days before baking them.
- The dough will also freeze for up to 4 months. Bake as directed whenever you’re ready to bake.
- Don’t over mix the dough. This will make a tough cookie.
- I highly recommend baking cookies on a Silpat mat.
- Carefully and correctly measure flour.
While you’re here, check out these cookies recipes
- Old Fashioned No Bake Peanut Butter Oatmeal Cookies
- Hidden Rolo Snowball Cookies
- Texas Ranger Cookies
- Soft Batch Glazed Lemon Cream Cheese Cookies
- Quarter Pound Chocolate Candy Bar Cookie
- 15 Easy Cookie Recipes
Mint Chocolate Chip Walnut Cookies
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs and vanilla and beat well.
- Stir in chocolate and nuts by hand.
- The mixture will be THICK.
- Heat oven to 350 degrees F.
- Chill in refrigerator 10 minutes.
- I used a regular sized ice cream scoop (1/4 cup) for extra large cookies
- Drop dough onto a greased, cold cookie sheet.
- Bake 17 minutes at 350 degrees for crisp edges and gooey centers.
- Remove from oven and allow cookies to sit on cookie sheet 2 minutes before removing.
- After 2 minutes, using a thin spatula, move to a wire rack to cool.
More Cookie goodness! Chocolate Peppermint Chip Cookies