Gma's Black Walnut CCC

These are my Mother-in-Law’s incredibly popular Chocolate Chip Cookies with Black Walnuts, a variation of the famous Toll House recipe (but way better). Honestly, I’ve never been a fan of walnuts in my cookies, but black walnuts, specifically, are completely different, and they pair beautifully with chocolate. It’s a flavor combination made in heaven. Black walnuts can be hard to find, but look for them around the winter holidays, and keep them refrigerated as they spoil easily.

Items used to make this recipe:

• #50 portion scoop (1.25 tbsp) *NOT a 50mm scoop) https://link.amazon/B033fmp6e

• half sheet pans https://link.amazon/B03bHfF5W

• silpat liners https://link.amazon/B08SjflxO

• pure vanilla extract https://link.amazon/B065y3K2k

• good quality semisweet chocolate chips https://link.amazon/B01mtd4ph

• black walnuts https://link.amazon/B00DkmJ0t

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Gma’s Black Walnut CCC

makes 60-70 cookies (using a #50 portion scoop)

Printable Recipe

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon table salt

• 1 cup (16 tablespoons) unsalted butter, softened to room temperature

• 3/4 cup granulated sugar

• 3/4 cup packed brown sugar

• 1 teaspoon pure vanilla extract (use the good stuff!)

• 2 large eggs

• 2 cups (12oz) semi-sweet chocolate chips

• 1 cup black walnuts pieces

Directions

1. Preheat oven to 375F with rack in center position and prepare 2 or 3 half sheet pans with silpat liners or parchment paper.

2. In a small bowl, whisk together the flour, baking soda, and salt; set aside.

3. In a large mixing bowl or stand mixer, beat the butter, granulated sugar, brown sugar, and pure vanilla extract until creamy and light in color.

4. Add the eggs, one at a time, beating well after each addition, then add the flour mixture until no traces of dry ingredient remain.

5. Stir in the chocolate chips and black walnuts by hand.

6. Use a #50 scoop to portion the cookie dough, 12 cookies per half sheet pan.

7. Bake one sheet pan of cookies at a time for 9-11 minutes or until slightly brown around the edges; allow to cool on the sheet pan for 10 minutes before transferring to a rack to cool completely.

8. Store cookies in an airtight container.

Slice and Bake Variation

• Prepare dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies. * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.