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Nutty and Fudgy Chocolate Chip Cookies

This 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}

Nutty and Fudgy Chocolate Chip Cookies // FoodNouveau.com

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

Cook

Total

Yield 36 cookies

This 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

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 side-by-side on one of the baking sheets. If making ahead, freeze the portioned-out cookie dough overnight, then baking sheet for 20 minutes. Transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep, frozen, for up to 3 months.

When ready to bake, space out 12 mounds of cookie dough on a parchment paper-lined baking sheet. 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.) Enjoy the fudgy chocolate chip cookies while they’re still warm and gooey.

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