Mixed Nut Butter Chocolate Chunk Cookies
Mixed nut butter enhances the texture and flavor in these chewy chocolate chunk cookies.
Servings 24 cookies
Cost 5
Ingredients
- 1 cup plus 2 tablespoons AP flour (150 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt up to ¾ if not garnishing with salt
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup Trader Joe's brand nut butter, well stirred (120 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup tightly packed light brown sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk
- 2 cups bittersweet or semisweet chocolate chunks, or chocolate chips (280 grams)
- ⅔ cup of your favorite nuts pecans, walnuts, et.
- Flaky Sea Salt for garnish or coarse sugar
Instructions
- Thoroughly whisk together the flour, baking soda and salt. Set aside.
- In a mixing bowl, beat the butter, nut butter and both sugars until creamy. Beat in the vanilla.
- Scrape sides of bowl and add egg and the yolk. Mix by hand, then beat on medium speed until egg is blended in.
- Add the flour mixture gradually, stirring by hand until incorporated.
- Stir in the chocolate chunks and nuts.
- Portion dough into about 24 to 27 chunks and put on a lined baking tray or a couple of foil-lined plates -- whatever you can fit in your refrigerator. Chill dough portions for about 30 minutes or until ready to use.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or just leave unlined and ungreased.
- Arrange dough portions about 2 ½ inches apart on baking sheets and sprinkle tops of cookies with flaky salt. Alternatively, dip tops in coarse sparkly sugar.
- Bake one sheet at a time on center rack for about 12-14 minutes or until cookies appear nicely browned.
- Transfer the cookies to a wire rack and let cool completely.
Notes
For the flour you can use 150 grams of all-purpose or use 120 grams AP and 30 grams of whole wheat.