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

---

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.

Lemon Bars

It’s a good thing citrus season falls in the middle of winter because right about now, I could use a little sunshine (and a good hit of Vitamin C). This recipe is extremely easy to make so if you need to put a little happy in your day, grab a bag of lemons and start baking.

---

Items used to make this recipe:

(affiliate links)

• 9x13 commercial cake pan https://amzn.to/3jpHFix

• citrus press https://amzn.to/40c5Z8p

• citrus juicer https://amzn.to/3DtGu8u

• pure vanilla extract (you deserve the good stuff) https://amzn.to/3wHFAS3

• non-melting confectioner’s sugar for humid climates https://amzn.to/40a73JT

• gluten-free flour https://amzn.to/3Jwrzyw

---

Lemon Bars

makes one 9x13 cake pan

Printable Recipe

Ingredients

Shortbread Crust:

• 1/2 pound (16 tablespoons) unsalted butter, room temperature

• 2 cups all purpose flour (or gluten-free flour)

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon fine sea salt

Filling:

• 3 cups granulated sugar

• 1 cup all purpose flour (or gluten-free flour)

• 6 large eggs, room temperature

• 1 cup freshly squeezed lemon juice

• 1/2 teaspoon pure vanilla extract

• 1/4 teaspoon fine sea salt

Garnish:

• confectioner’s sugar (or non-melting conf. sugar) for dusting

Directions

To make the crust:

1. Preheat oven to 350F and place rack in center position,

2. In the bowl of a stand mixer fitted with the paddle attachment, combine all the crust ingredients until no traces of dry ingredients remain.

3. Press dough evenly into bottom of uncoated 9x13 aluminum cake pan.

4. Bake for 15-20 minutes, then remove from oven and reserve while you make the filling.

To make the filling:

1. In a medium mixing bowl, whisk together the sugar and flour until no lumps remain.

2. Add the remaining filling ingredients and whisk until smooth.

3. Pour filling over prebaked crust and return to oven for 30-35 minutes or until the filling is set.

4. Allow to cool completely in pan (chill if desired) before serving.

To serve:

1. Just before serving, sprinkle with a layer of confectioner’s sugar, then cut and serve. In humid climates, consider non-melting confectioner’s sugar. Bars are best served the day they’re baked as the shortbread crust will become chewy after that.

2. Store leftovers in an airtight container in the refrigerator for up to a week. They can safely be kept at room temperature, but chilling keeps the filling firm and easy to handle.

Notes

• This recipe can easily be made gluten free by using gluten-free flour instead of all purpose flour. Substitute equally.

• Serve these bars the same day they are baked. You can still eat them a few days later, but the crust will absorb moisture from the lemon filling and become chewy.

• Wait until the bars are completely cool before dusting with confectioner’s sugar. If you live in a humid climate, you might prefer dusting with non-melting confectioner’s sugar.