These cookies are the perfect freshly baked hot chocolate chip cookies! This recipe has been passed down to me and adapted from my aunt, who is vegan. These cookies, along with her Banana Nut Bread, were one of my favorite desserts to enjoy when I came back home from college.
Instead of baking the entire batch at one time, I typically make round balls of dough and freeze them so I can savor the taste of freshly baked rich hot chocolate chip cookies! Our favorite way to use the dough is to make a delicious Pizookie, a warm and gooey chocolate chip cookie topped with ice cream!
For the vegan option, use vegan butter and vegan semi-sweet chocolate chips (you can get these from Trader Joe’s or many other grocery stores).
Chocolate Chip Walnut Cookies
Make a large batch of dough and freeze for the perfect gooey walnut chocolate chip cookies!
Servings: 15 cookies
Calories: 410kcal
INGREDIENTS
- 1 cup walnuts , chopped
- 2 cups vegan chocolate chips
- 1 cup vegan butter , softened
- 4 tbsp corn startch + water , minimum water required to dissolve corn startch
- 3/4 cup brown sugar
- 3/4 cup raw sugar
- 1 teasp vanilla extract , or almond extract
- 2 1/4 cup flour
INSTRUCTIONS
- Preheat oven (or toaster oven) to 350 degrees.
- Slowly melt the butter in a bowl. Make sure the butter is not hot when added to the mix, otherwise the chocolate chips will melt.
- Add all dry ingredients (flour, brown sugar, white sugar) and mix in a bowl.
- Add all other ingredients except chocolate chips and walnuts. Mix well until all the mixture becomes dough-like.
- Finally add the chocolate chips & chopped walnuts. Mix into the cookie dough.
- Portion out all the dough into approx 2 inch round balls.
- Layer baking tray with foil. Bake cookie dough for 10-15 min. or until tops start to turn light golden brown. Leave the cookies on the foil for 2-3 minutes after they're out of the oven.
- These warm cookies taste great with vanilla ice cream on top.
NOTES
Since cookies will continue to cook for a few minutes after they are taken out of the oven, avoid baking them until they're fully brown. Instead, take them out once they're light golden brown on top or the edges start to brown.
Instead of baking all the dough, I prefer to roll out all the dough in round balls and freeze them. This way, you can enjoy freshly baked warm cookies.
NUTRITION
Calories: 410kcal | Carbohydrates: 50g | Protein: 4g | Fat: 23g | Saturated Fat: 7g | Sodium: 101mg | Potassium: 76mg | Fiber: 2g | Sugar: 32g | Vitamin A: 575IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2.9mg
Did you Make this Recipe ?Mention @VegetarianGastronomy or tag #vegetariangastronomy!
phil p
nice photo! make me some cookies and bring it to work!
Gita
I made these yesterday for Valentine’s Day – thanks for the recipe!
Gastronomers - Amman & Anjali
No problem Gita! These are one of Gautam’s favorite cookies! And the dough freezes well so we can bake them fresh when we want hot with ice cream. How did they turn out?
Reema
These are great cookies to freeze. I make the dough as you suggested, made the balls and put it in wax paper into the freezer. Now when we want, we make as many as we want. It is especially great for pazookies!
anjali
Because of these cookies, I now never miss pazookies at restaurants!
Subbu
I substituted sprouted spelt instead of regular flour and they turned out to be great….Kids loved it ….I will be making this often. Thanks for the recipe !
anjali
Thank you Sabbu! So glad you loved them! I’ll have to try spelt flour next time since I love using it. Have you tried freezing the dough balls? It works like a charm and then you can simply bake them hot when you need!
Subbu
This was my first time trying this recipe…so halved the recipe….and it was all gone …will be freezing next time for sure !