Walnut Chocolate Chip Cookies
Total TimePrep: 15 min. Bake: 10 min./batch + cooling
We were halfway through this when we saw the yogurt. What? Never had that in a cookie before! But I had some on hand, so went ahead. They are very, very good. This will be my new go-to recipe, for sure. They are thick, but because there is less butter, they are lighter. We used unsalted butter instead of margarine because I don't use margarine. Highly recommend the step of toasting the walnuts for great flavor. Also, we made a triple batch at one time in the stand mixer (6qt size). No way was this 48 servings per recipe for me. The triple batch was about a batch and a half of a normal recipe.
I really beat the batter once I added the eggs, a happy mistake because the cookies baked up high and light - and almost a cake-like consistency. I will try to do the same thing again next time I make these. Very chewy and nice. Just sweet enough. I would like to share a photo but don't know how!
These cookies are delicious - a softer, almost cake-like cookie - just the way I like them. Thank you.
Very easy to make. Tastes great, too. I could only find the HUGE plain yogurt, so I bought a little vanilla one instead and halved the amount of vanilla extract.