Walnut Chocolate Chip Cookies

The thing about being married to a picky eater is that I find I get annoyed about it a lot.  You would figure that at some point I would just give up and deal with it, but not me.  I just keep getting annoyed.

Robb is super sweet about the whole thing, and he is trying hard to improve, so I have a hard time getting mad at him.  In fact, I find myself bragging to people about how he’s grown.  “He’ll eat broccoli now,” I tell them, and they reply with impressed oohs and aahs.

Another area of personal dietary growth for my husband is nuts.  He was previously opposed to all but peanuts, (obviously, since peanuts aren’t even nuts) and then he discovered cashews.  They’re heavenly, there’s no doubt about it.  He has since successfully ventured into the wonderful world of almonds, and I am currently working on introducing him to my all-time favorite nut:  the walnut.

My mom’s house is always super clean and ultra organized, and the only thing she keeps on the counter is a bowl of walnuts.  This is my favorite spot in the house, not only because my grandfather made the cool wooden bowl, but also because it’s full of walnuts.  I generally stand there and eat handfuls of walnuts until I become too thirsty to eat any more.

My favorite was when my dad used to work in California, and would come home with bags of black walnuts he scavenged from orchards in the areas he worked.  I wonder if I could get a walnut tree to grown in my own backyard?

I got this recipe from My Baking Addiction, and made a change or two.  Jamie at MBA claims these cookies are “perfect” and the “best cookies ever.”  Jamie and I agree on this point.  I made these larger than I usually do, so they would look all luxuriously indulgent for my upcoming guests.

“Great idea, Jen.”
“Thanks, I quite agree.”

By the way, these cookies did fulfill one really important request from the head picky eater, namely that they are milk-dunkable. {I personally don’t get how he doesn’t find walnuts amazing, but he will drink milk, the nastiest beverage on earth, with everything.  Gag.  I mean, who ever heard of milk and pizza?  Pizza is obviously meant to be eaten with root beer.}  Robb expressed his, umm, dissatisfaction with the soft, “milk toast” cookies I’ve been making lately.  He wanted something a little crunchier, something that has a dense enough texture to stand up to a tall glass of milk.

If you were all together in the same room eating these cookies I made, and dunking them in your nasty old glass of milk, you’d be applauding me right now.  I might even get a standing ovation.  They’re that good.

*bow*

Walnut Chocolate Chip Cookies

 

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Cook time

10 mins

Total time

10 mins

 

A delicious chocolate chip cookie with walnuts

Recipe type: Cookies

Serves: 3 dozen

Ingredients

• 1¼ cups butter, softened
• 1 cup + 2 T sugar
• 1¼ cups brown sugar
• 2 eggs
• 2 tsp. vanilla
• 1½ tsp. salt
• 1½ tsp. baking powder
• 1¼ tsp. baking soda
• 1⅔ cup bread flour
• 2 cups all purpose flour
• 1 cup chopped walnuts
• 6 oz. chocolate chips (or more, to taste)

Instructions

1. Cream shortening and sugars for a few minutes, until light and fluffy.
2. Add eggs and vanilla, and mix.
3. Sift dry ingredients together, and add to butter mixture slowly, mixing just until incorporated.
4. Fold in chocolate chips and walnuts.
5. Wrap dough in plastic and chill for 24 hours.
6. Drop large cookies (about 2 Tablespoons in size) onto baking sheet, and bake at 350 degrees for 9-11 minutes.

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