Monday, May 6, 2013

Cinnamon Walnut Chocolate Chip Cookies

I made some cookies Sat morning for a weekend of fun.
This past weekend I went to the Jersey Shore to cheer on runners running the NJ 1/2 and Full Marathon. I got to stay at a couple's beach house and wanted to bring something for us to enjoy both in the evening and in the morning.
I found that these cookies were hearty and are probably a better fit for Autumn. However, they were perfect this weekend with red wine in the evening and perfect with coffee/chai in the morning. And they were good fuel for all the cheering I did.
The runners REALLY liked that last sign. I like making runners laugh. It's no small feat to make someone laugh who's running 26.2 miles!
These cookies were nice and next time I'll make it with dulce de leche (which is what the original recipe calls for) instead of adding chocolate chips.
Cinnamon Walnut Cookies (adapted from Laura's Mess)
1 and a half stick of unsalted butter, softened
3/4 cup dark brown sugar (Erika's Extras: I used muscovado)
1/4 cup white caster sugar
1 large egg, at room temperature
2 teaspoon vanilla extract
2 tsp ground cinnamon + 1/4 tsp extra, for sprinkling
2 cups (250g) plain white flour
2 teaspoon cornflour
1 teaspoon baking soda
sea salt
1 cup raw walnuts, crushed + 2 tbsp extra, for sprinkling
1/2 cup chocolate chips (Erika's Extras: I used semi-sweet AND white chocolate chips)

Place the butter and sugars into a large mixing bowl, or the bowl of a stand mixer. Cream together until light and fluffy. Add in the egg and vanilla, then continue to mix at medium speed until well combined.

Sift in your flour, cornflour, baking soda, cinnamon and a large pinch of salt. Mix together, adding in the walnuts and chocolate chips when the mixture starts to come together. When well combined, refrigerate the dough for 15 minutes or until firm.

Preheat oven to 350 degrees f. Take 1 Tablespoon of cookie dough and roll into a ball. Place on prepared cookie sheet and flatten each ball slightly with your hands. Press a few bits of crumbled walnut into the top of each cookie and sprinkle with cinnamon. Place the cookies into the oven and bake for 10-15 minutes.
Bake well and prosper!


  1. Aw yum, I love the idea of adding chocolate chips Erika! Definitely try the dulce de leche version though... adding the caramel into the centre of the cookies really makes them soft, gooey and indulgent. I always err on the side of caution in terms of baking times (as everyone's always scrambling to eat the dough out of my mixing bowl, I reckon they wouldn't care if I didn't bake them at all!) but your crispy cookies look delicious too! Glad that the marathon was fun (love the sign, haha!) x

  2. Hi Erika,

    Wish that you can be at Melbourne cheering for me... LOL!

    I see that you have switched to muscovado baking. The extra flavours from these sugars are really good!



Thanks for taking time to leave a message! xo - EB