BROWN SUGAR WALNUT COOKIES
Makes 30 medium cookies
These cookies have a deep, nutty flavour from the walnuts and a balanced sweetness, leaving you with a rich, but not overly sweet treat. This is perfect for the autumn season, or whenever you are in need of a quick and easy cookie.
Brown Sugar Cookie
- 151g butter at room temperature
- 250g cup brown sugar
- Two eggs at room temperature
- 2 tsp vanilla extract
- 292g all-purpose flour
- 3/4 tsp baking soda
- 1 1/2 tsp salt
- 1 cup chopped walnuts. I like them in big chunks, so I didn’t chop it too much (plus an extra 1/4 cup for topping, optional. This was chopped much finer)
Instructions:
1. Preheat the oven to 180°C/350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with paddle attachment, or in a mixing bowl using a hand mixer, beat butter & brown sugar until combined.
151g butter, 250g brown sugar
2. Beat in eggs and vanilla extract until combined.
Two eggs, 2 tsp vanilla extract
3. On low speed, mix in the flour, baking soda, and salt. Mix in walnut pieces until well distributed.
292g all-purpose flour, 3/4 tsp baking soda, 1 1/2 tsp salt, 1 cup walnuts
4. Using a medium cookie scoop, form balls of the cookie dough and place them onto your prepared baking sheet.
5. Bake in a preheated oven for about 10-14 minutes or until cookies are puffed and lightly browned around the edges (centres will be soft). Remove from the oven and top with more chopped walnuts.
Note: If topping with walnuts, it must be done right as the cookies come out of the oven. If you let them cool, the chopped walnuts won’t stick.
6. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
