Rich Chocolate Chip Walnut Shortbread Cookies

Recipe Collection: Dessert

Rich Chocolate Chip Walnut Shortbread Cookies bring the rich flavors of a vegetarian American classic to your table. Combining a buttery texture with the crunch of toasted walnuts and the sweetness of semisweet chocolate chips, these cookies are perfect for any occasion, whether enjoyed with coffee or as a sweet treat after dinner.

With EasyChef Pro, you can easily select this recipe and explore countless others tailored to your dietary preferences. Enjoy personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list that helps you save on ingredients. Get organized and follow our step-by-step guide to create these delicious cookies today!

Overview

These decadent chocolate chip shortbread cookies are a luxurious twist on a classic treat. With a rich buttery base, the addition of toasted walnuts and a hint of vanilla elevates the flavor profile, making them an irresistible delight. Perfect for any occasion, these cookies are easy to prepare and can be made ahead of time for convenience.

Diet Type

Vegetarian

Allergies

Dairy, Nuts, Gluten

Cuisine

American

Serving Size: 12

Cooking Time: 30 minutes

Ingredients

• 1.75 Cups all-purpose flour
• 0.5 Teaspoon (tsp) baking powder
• 0.25 Teaspoon (tsp) salt
• 1 Cup unsalted butter, softened
• 0.5 Cup white sugar, sifted
• 0.75 Cup semisweet chocolate chips
• 0.5 Cup walnuts, toasted
• 1 Teaspoon (tsp) pure vanilla extract

Steps

1. Preheat your oven to 300 degrees F (150 degrees C). Line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sifted sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the vanilla extract and mix until combined.
4. Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed until just combined. Be careful not to overmix.
5. Gently fold in the semisweet chocolate chips and toasted walnuts using a spatula, ensuring even distribution throughout the dough.
6. Roll the dough into walnut-sized balls and place them 1 1/2 inches apart on the prepared baking sheets. Gently press each ball to slightly flatten.
7. Bake in the preheated oven for 15 to 20 minutes, or until the edges are light golden brown. Rotate the baking sheets halfway through for even baking.
8. Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely, ensuring they hold their shape.

Enjoy these cookies with a glass of milk or a scoop of vanilla ice cream for an extra indulgent treat!