Candied Walnut Chocolate Chip Cookies

• Vegetarian

• Produce

  • 3/4 tsp Coriander

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/8 tsp All-spice
  • 1 1/4 tsp Baking powder
  • 1 tsp Baking soda
  • 8 oz Bittersweet or semi-sweet chocolate
  • 1 1/2 cups Brown sugar
  • 1/4 cup Brown sugar sugar
  • 3/4 tsp Cinnamon
  • 1 Fleur de sel or flaked salt
  • 3 1/4 cups Flour
  • 1 1/2 tsp Kosher salt
  • 1/4 tsp Salt
  • 1/2 cup Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 17 tbsp Butter, unsalted

Found on thewoodandspoon.com

Description

Ingredients

• 1 tablespoon unsalted butter
• 1/2 teaspoon vanilla
• 1/4 cup brown sugar sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon coriander
• 1/8 teaspoon all-spice
• 1/4 teaspoon salt
• 1 cup chopped walnuts
• 1 cup (2 sticks) unsalted butter, chopped into tablespoon sized pieces
• 1-1/2 cups brown sugar
• 1/2 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 3-1/4 cups flour
• 1 teaspoon baking soda
• 1-1/4 teaspoon baking powder
• 1-1/2 teaspoon kosher salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon coriander
• 8 ounces bittersweet or semi-sweet chocolate, finely chopped
• Fleur de sel or flaked salt, as desired

Directions

• Combine the butter, vanilla, sugar, and spices in a medium, non-stick over medium heat until the butter has melted. Add the nuts and stir regularly using a rubber spatula until the nuts have toasted and the sugar has begun to melt, about 5 minutes. Remove from heat and spread out the nuts to cool on a sheet of parchment paper.
• Preheat the oven to 350 degrees.Melt the butter in a skillet or saucepan over medium heat (I use the same skillet used to prepare the nuts). Once barely melted, remove from heat and pour into a large mixing bowl. Add the sugars to the melted butter and stir until combined. Add the eggs one at a time, stirring each until combined. In a separate, medium sized bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and coriander. Add the dry ingredients to the butter mixture, stirring until almost combined, and then fold in the chocolate.If your dough is shiny and still somewhat warm, allow to sit in the fridge for 5-10 minutes to firm up slightly.Scoop 1-1/2 tablespoons (I use a medium cookie scoop) rounds of dough approximately 2 inches apart onto a prepared cookie sheet. Bake in the preheated oven about 10-12 minutes, or until the tops of the cookies have just barely begun to crack. Allow to cool slightly on a cooling rack prior to enjoying. Cookies will keep in an air tight container up to 3-4 days but are best eaten on day of baking.