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Hello friends!
I hope you’re all enjoying this last Sunday of the year. I mean, WOW. Can you believe 2013 is basically… in the wind?! It all happened so so fast. It was such an amazingly blessed year for us over here that I can only dream this coming one will match its greatness.
Fingers crossed!!!
Since we only have a few days left of this year (and all the crazy diets that inevitably come with the new one…), I figured there’s no time like NOW to shove these super-totally-addicting white chocolate walnut cookies right in your pretty little faces.
These cookies are so soft and full of brown sugar/ white chocolate /walnut-y goodness on the inside, and ALSO crispy and gorgeously golden on the outside – and more importantly, the edges. Crispy edges are serious business!
Wishing you all an amazing New Year!!! xo
Brown Sugar White Chocolate Walnut Cookies – Baker by Nature
Makes 2 dozen cookies
Ingredients:
2 sticks (8 ounces) salted butter, at room temperature
1 3/4 cups light brown sugar
2 large eggs and 1 large egg yolk
3 teaspoons vanilla extract
1 1/4 teaspoon baking soda
3/4 teaspoon baking powder
2 1/2 cups all purpose flour
1 cup walnuts, very finely chopped
2 cups white chocolate chips
Instructions:
In the bowl of stand mixer cream fitted with the paddle attachment beat together the butter and brown sugar on medium-speed until light and fluffy; about 2 minutes.
Reduce speed to medium and add in eggs, egg yolk, and vanilla, beating until just smooth; about 25 seconds.
Reduce mixer back to low speed and add in salt, baking soda, baking powder and flour, mixing until just combined.
Fold in walnuts and white chocolate chips.
Chill dough for at least 4 hours, and up to 36 before baking.
Preheat oven to 375° (F) 30 minutes before baking.
Line 2 large baking sheets with parchment paper, and form dough into 2 tablespoon sized balls, leaving 2 inches apart on baking sheet.
Bake for about 8 minutes, or until just golden around edges. Don’t over bake! They will firm up a lot as they cool.
Allow the cookies to cool on baking sheet for 5 minutes before transferring to wire rack to finish cooling completely.
Keep any unused dough in the refrigerator while cookies bake.
These were the best cookies I have ever made every easy recipe, The cookies were moist a little golden brown around the edges they were so good!
Can i use unsalted butter instead? Will it affect the cookies?
I’m going to make these tonight. Just wondering, is the additional egg yolk necessary?
There is no salt mentioned in ingredients, but you mentioned to add it in the instructions with flour. How much salt is needed? Making them as I type!?!
Hi Lorna. Just a 1/4 teaspoon. I will fix that now.
Great looking cookies!
I am excited it is 2014, but I know I will forget to write the date correctly for the longest time! Happy New Year, and best of luck in 2014!!
Oh, girrrrl! Love, love, love this recipe! I mean, who doesn’t love buttery-brown sugary situations like this in a crispy-chewy cookie studded with white chocolate chips and any sort of nut? Loving your photography here, too, m’lady! I’m drooling. Happy New Year, my friend! xo
These are right up my alley…love the flavors going on!
Wishing you a sweet and happy New Year, gorgeous!
oooooh these cookies-I love that brown sugary goooodness!
Cookies! The combination of brown sugar and white chocolate is making me want to run to the kitchen.
These cookies look awesome. White chocolate is always a fabulous addition to pretty much any cookie ever amen.
Happy new year!
Pinning this.