The nuttiest cookies ever: coconut walnut chocolate chip brown butter cookies
That is, toasted coconut, walnuts, and chocolate chip brown butter cookies. Made with a little wholemeal flour, for extra nuttiness. Yes, these cookies are in danger of being good for you, but if you like your baking nuttalicious, then these are the cookies for you. However, they’re still crispy chewy, rich and chocolatey, with subtle caramelly notes beneath the sheer weight of all that nuttiness. The next day, they lose their crispiness but stay quite soft and still a bit chewy. I made these with the onset of a ridiculous cold, and despite how much my super sore throat does not appreciate anything grainy or baked right now, I couldn’t help sneak one away to my bedroom. You know, all for the sake of the blog, so you’d know what they tasted like the next day (almost a different cookie altogether!). In fact, I really should be trying to sleep or something right now, but boredom clearly won. It’s okay. Soon my headache will win.
Of course if you’re not that keen on nuts, you can easily omit the walnuts and coconut and you’ll have a dang easy chocolate chip recipe that still has a slight nutty flavour without any actual nuts in.
Gratuitous picture of melty chocolate: tick. I’m still a fan of Whittakers for baking, as it actually does the melting thing quite well and even the really dark chocolate doesn’t taste at all acrid. They really ought to pay me considering how much anti-Cadbury sentiment is expressed on this blog :P
One other ingredient note: as I’ve mentioned before, only use fresh walnuts, and do not buy them from the supermarket. Seriously. The oils in walnuts go rancid very quickly, so supermarket walnuts are always waaaay past their edible stage (I’ve eaten way too many a rancid walnut well before the best before date to know). When I say fresh I don’t mean straight off a tree, but just…find a walnut supplier you trust. You can use any kind of nut in these cookies, so if your walnuts are sad, then just use a different nut!
Thanks to Joy the Baker for the inspiration and original recipe (brown butter toasted coconut chocolate chip cookies).
Nuttalicious choc chip cookies
makes about 20 smallish cookies
- 113g unsalted butter (very important that you use unsalted in this recipe, unless you want quite salty cookies)
- 1/4c white sugar
- 1/2c light brown sugar
- 1 egg yolk + 1 egg (you can freeze the white for another use) or 2 egg yolks if you want your cookies more dense and chewy
- 3/4c plain white flour
- 1/2c wholemeal/wholegrain/wholewheat flour
- 3/8tsp baking soda
- pinch salt
- 1/2c (around 100g) dark chocolate, chopped finely*
- optional: 1/4c finely shredded coconut, and 1/4c walnuts or other favourite nut, chopped and toasted