Black Walnut Cookies
Indulge in the rich, nutty flavor of these irresistibly soft Black Walnut Cookies, a perfect treat for lovers of unique and earthy flavors. Made with finely chopped black walnuts, these cookies boast a bold and distinctive taste that sets them apart from the classic dessert lineup. The dough comes together effortlessly, with a creamy blend of butter, light brown sugar, and pure vanilla extract creating a luscious base that highlights the natural flavor of the walnuts. Baked to golden perfection in just 12 minutes, these cookies feature delightfully crisp edges and tender, chewy centers. Ideal for holiday gatherings, afternoon snacks, or a cozy homemade indulgence, Black Walnut Cookies are easy to make and sure to impress. Add these rustic, aromatic cookies to your seasonal favorites and enjoy the balance of sweetness and nutty depth in every bite!
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Recipe Information
Ingredients
- 227 grams unsalted butter
- 150 grams granulated sugar
- 100 grams light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 150 grams black walnuts, finely chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chopped black walnuts, ensuring they are evenly distributed throughout the dough.
Using a medium cookie scoop or a tablespoon, drop rounded dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
4794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.8 g | 382% | |
| Saturated Fat | 124.0 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 1693 mg | 74% | |
| Total Carbohydrate | 517.4 g | 188% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 255.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
