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.

Keto Chocolate Chip and Almond Cookies

Today I’ve switched up a gluten-free chocolate chip cookie recipe by adding sliced almonds and almond extract - they give the cookies a little extra somethin’ somethin’.

I test baked these cookies on parchment as well as a silicone baking mat - both produced equal results so feel free to use which ever you prefer. The cookies will be too soft to move immediately after baking so be sure to allow them to rest for about 10 minutes before transferring to a rack to cool completely.

Items used to make this recipe:

(affiliate links)

• half sheet pans https://amzn.to/3oIjmvC

• silicone pan liners https://amzn.to/3GM5ois

• #50 cookie scoop https://amzn.to/3uJSv6l

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Keto Chocolate Chip and Almond Cookies

makes 30 cookies (#50 scoop)

Printable Recipe

Ingredients

• 120g blanched almond flour

• 16g coconut flour

• 1 tablespoon arrowroot powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon xanthan gum

• 1/4 teaspoon fine salt

• 150g unsalted butter, room temperature

• 7 tablespoons monkfruit sweetener

• 1 large egg

• 1 teaspoon blackstrap molasses

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 120g Lily’s premium dark chocolate baking chips

• 50g sliced almonds

Directions

1. Preheat oven to 350F and place rack in center position; line 2 half sheet pans with parchment or freshly washed and dried silicone pan liners.

2. In a medium mixing bowl, sift together the almond flour, coconut flour, arrowroot powder, baking soda, and salt; set aside until needed.

3. In the bowl of a stand mixer fitted with the beater attachment, cream butter and monkfruit sweetener on medium high speed for a full 10 minutes, scraping down the sides of the bowl periodically.

4. Stop the mixer and add the egg, molasses, almond extract, and vanilla extract; mix for 1 minute.

5. Stop mixer and add the almond flour mixture on low speed until no traces of dry ingredients remain.

6. Remove bowl from mixer and stir in chocolate chips and almonds until combined; cover bowl with plastic wrap and chill for 1 hour

7. Use a #50 scoop to portion cookies on a parchment or silicone lined half sheet pan and flatten dough slightly (very slightly, just to eliminate the domed top on each cookie); bake for 10 minutes.

8. Allow cookies to rest for 10 minutes before transferring to a rack to cool completely. Store in airtight container.

Macros

each cookie contains 92 calories, 9g protein, 9g fat, 4g carbs and 2g fiber (2g net carbs).

recipe adapted from gnomgnom.com