I’ve just not been in the mood to bake lately.
That’s not good in my line of work…as a food blogger. I need to cook or bake in order to have something to post about. Otherwise, well, I’ll just be here running on and on about Pitch Perfect or what I had to eat at my favorite restaurant or the latest pair of boots I bought online. Sure, you’ll stay interested for about 47 seconds, but eventually, you’ll bolt.
So I made you some cookies.
Not just any cookies, though – LOADED cookies.
I pulled out my stash of chocolate and went nuts. Literally. I even added walnuts to that insane amount of chocolate. These cookies are so packed with chocolate that honestly, I wasn’t sure they would hold together. But I just kept pushing…pushing…pushing the dough, and guess what?
So full of chocolate and wonderful browned butter flavor…I’m really pleased! The walnuts add a great bite and subtle flavor that plays off the nuttiness of the browned butter, and the incredible amount of chocolate chips and chunks offer exactly what I want in a cookie.
Be careful though kids…you’ll want to pull these guys out of the oven before they appear done, in order to get that ooey-gooeyness. Just keep an eye on them! Oh, and pour yourself a tall glass of milk.
You’re gonna need it.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- 1/2 pound unsalted butter, browned
- 2/3 cups Dixie Crystals sugar
- 1/2 cup Dixie Crystals light brown sugar, packed
- 1 teaspoon salt
- 2 tablespoons vanilla extract
- 2 large eggs
- 2 1/4 cups All Purpose flour
- 1 1/2 teaspoons baking soda
- 1 cups milk chocolate chips
- 3/4 cup Semi-Sweet chocolate chips or chunks
- 1 cup Hershey’s Semi-Sweet Baking Melts
- 1/2 cup bittersweet chocolate chips
- 1 cup crushed walnuts
- Preheat oven to 325. Line 2 baking sheets with a SilPat or parchment paper.
- In the bowl of a stand mixer, beat the browned butter for 3 minutes to cool, then beat butter with the sugars, salt, and vanilla, about 2 minutes. Add in the eggs, one at a time, scraping down the bowl after each addition.
- In a separate bowl, whisk the flour and baking soda. Add to the other ingredients on low speed, until just combined. Stir in the chocolate and nuts by hand. Chill dough for 10 minutes.
- Portion out the cookies onto the baking sheets, roughly 12 cookies per sheet (I used a cookie scoop). Cookies will spread a bit, but not much. Allow 1-2 inches between cookies.
- Bake for 12-14 minutes, or until just lightly browned around the edges. They will likely not LOOK done, but they will be. Remove from oven and cool for 2-3 minutes on the pan, then remove to a cooling rack to cool completely. Store in an air-tight container.
- Serve and enjoy!
Have a great week everyone!!