These easy, thick and delicious walnut chocolate chunk cookies are loaded with gooey chocolate, crunchy walnuts and chewy cranberries.
Ingredients
- 170 g unsalted butter (1 ½ sticks / 6oz)
- 260 g plain flour (all purpose flour) (2 cups / 9 ¼oz)
- ¾ teaspoon baking soda (bicarb soda)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup light brown sugar (100g / 3 ½oz)
- ½ cup white granulated sugar (100g / 3 ½oz)
- 1 large egg room temperature
- 1 egg yolk from a large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chopped (140g / ~5oz)
- ¾ cup dried cranberries (105g / ~3 ½oz)
- ¾ cup walnut halves roughly chopped (70g / 2 ½oz)
- Sea salt flakes for sprinkling
For best results, always weigh ingredients where a weight is provided
Equipment
- Saucepan
- Balloon whisk and silicone spatula
- mixing bowl
- Large cookie scoop
- large baking sheet
Instructions
- Preheat oven to 180C (160C fan forced) / 350F. Line 2 large baking sheets with baking paper.
- Place the butter in a small saucepan over low-medium heat. Heat swirling until the butter melts and starts to bubble. Let it bubble away, swirling every so often until the bubbles turn foamy and the butter is amber brown in colour. Pour into a large mixing bowl, holding back any solids if they black (brown bits are ok), and leave to cool for at least 10 minutes.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
- Add the sugars to the browned butter and whisk until well combined. Add the egg and vanilla and whisk until smooth.
- Add the flour and fold the dough with a spatula until 90% mixed through.
- Set aside a couple of tablespoons of each of the chocolate and cranberries.
- Add the remaining chocolate, remaining cranberries and walnuts to the dough along. Fold until combined.
- Use 3 tablespoon-sized cookie scoop, to scoop balls of dough and transfer to the baking trays. Space the cookies about 2 inches apart.
- Sprinkle each dough mound with a little flaky sea salt and press the reserved cranberries into the top of each. Save the chocolate for after baking.
- Bake for around 10-11 minutes until edges are starting to turn golden. While they're still hot, add a little of the reserved chocolate to the top of each.
- Allow them to cool on the trays for 5 minutes before transferring to a wire rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
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Notes
- All ovens vary – check your cookies at 9 minutes – they should look dry and ‘set’ but will still be very soft. You want the edges to just be turning golden.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
