Chocolate Chip Cookies with Walnuts

Buttery, crispy-edged, gooey, tender Chocolate Chip Cookies with Walnuts. Vegan.

Prep Time10

Cook Time15

dough chill time30

Total Time55

Servings: cookies

Author: Kathy Patalsky

Equipment

mixing bowl
baking sheet
mixer

Ingredients

Wet:

½ cup JUST egg
½ cup vegan butter Earth Balance stick
1 teaspoon vanilla extract
⅓ cup cane sugar
1 cup brown sugar

Dry:

2 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 cups all purpose flour
¼ teaspoon cinnamon ground
2 tablespoon rolled oats

Fold-in:

10 oz chocolate chips oat milk used
10 oz walnuts halves and pieces - raw

Instructions

Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Cream together the wet ingredients.
Mix in the dry ingredients and beat until fluffy.
Fold in the chips and nuts.
Transfer the dough to a bowl and cover with plastic wrap. Let chill for at least 30 minutes, and hour is better and overnight is best. Note: You could bake without chilling the dough, but the texture will be a bit fluffier and cake-like - with more moisture, less crisp and buttery.
Bake at 350 for 15 minutes. Underbake by two minutes for a gooier texture.
Cool on a baking rack for ten minutes before serving.

Notes

Tip: Since this recipe makes a large amount of cookies, I usually make about 6 cookies at a time and chill the remaining dough. The dough keeps very well in the fridge for up to a week, and you can even freeze for longer periods of time.

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