Name: Nutty and Fudgy Chocolate Chip Cookies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 36 cookies
Ingredients: 1 1/2 cups (195 g) whole wheat flour; 1/2 cup (43 g) cocoa powder; 1 tsp (5 ml) baking soda; 1 tsp (5 ml) fine sea salt , or kosher salt; 1 cup (227 g) butter, room temperature, or margarine; 2/3 cup (133 g) granulated sugar; 2/3 cup (147 g) packed brown sugar; 1 tbsp (15 ml) vanilla extract; 2 large eggs; 1/4 cup (60 ml) milk; 1 cup (113 g) coarsely chopped unsalted walnuts , pecans , toasted hazelnuts , or shelled pistachios; 1 cup (170 g) dark chocolate chips (or milk chocolate chips )

These nutty and fudgy chocolate chip cookies contain good-for-you ingredients so you can feel better about indulging. It’s the perfect treat to make (and eat!) with kids! {Jump to Recipe}

When my son was in kindergarten, made one recipe per month from scratch as part of their curriculum. During the year, they made these fudgy chocolate chip cookies, and when he came back home that night, he requested we’d make them again. Although I already had a pretty sizeable list of go-to chocolate chip cookie recipes, we fell in love with this version of the CCC for its intense chocolatey flavor and the added crunch of the nuts. I adapted the school recipe to use less sugar and more good-for-you ingredients, but the resulting cookies are just as gooey, fudgy, and satisfying.

Nutty and Fudgy Chocolate Chip Cookies

Prep 10 mins

Cook 25 mins

Total 35 mins

Author Marie Asselin, FoodNouveau.com

Yield 36 cookies

These nutty and fudgy chocolate chip cookies contain good-for-you ingredients so you can feel better about indulging. It's the perfect treat to make (and eat!) with kids!

Ingredients

1 1/2 cups (195 g) whole wheat flour
1/2 cup (43 g) cocoa powder
1 tsp (5 ml) baking soda
1 tsp (5 ml) fine sea salt, or kosher salt
1 cup (227 g) butter, room temperature, or margarine
2/3 cup (133 g) granulated sugar
2/3 cup (147 g) packed brown sugar
1 tbsp (15 ml) vanilla extract
2 large eggs
1/4 cup (60 ml) milk
1 cup (113 g) coarsely chopped unsalted walnuts, pecans, toasted hazelnuts, or shelled pistachios
1 cup (170 g) dark chocolate chips (or milk chocolate chips)

Instructions

Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.

In a small bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.

In a large bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy. Incorporate the eggs one after the other. Add half of the dry ingredients, then beat on low just to combine. Incorporate the milk. Add the remaining dry ingredients and beat on low speed just until a few streaks of flour remain visible. Add the nuts and chocolate chips and mix just to incorporate.

Using a 1½ tbsp (22 ml) capacity cookie scoop (or a regular spoon), portion the dough, setting the mounds 2 in (5 cm) apart on the prepared baking sheets. (See freezing tips below.)

Bake for 12 minutes, or until the cookies are just set around the edges but still soft in the center. Transfer to a rack and let cool for 10 minutes (the cookies will finish setting as they cool.)

SERVING: Enjoy these fudgy chocolate chip cookies while they’re still warm and gooey. Reheat in the oven for a few minutes, or in the microwave for a few seconds, before serving.

STORAGE: Store these cookies in an airtight container at room temperature for up to 3 days.

FREEZING TIPS: Portion out all the cookie dough, setting the mounds close together on a parchment paper-lined baking sheet. Freeze overnight, then transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep, frozen, for up to 3 months. Bake the cookies from frozen, adding 1 to 2 minutes to the baking time.

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