Toasted Walnut White Chocolate Chip Cookies

Move over macadamia nuts, there's a new nut for white chocolate chip cookies... walnuts! Toasted walnuts pair up perfectly for these delicious cookies with creamy white chocolate chips. That's right... toasted walnuts. I'm sorry macadamias, please don't be mad. I always have walnuts on hand. It started off as a matter of convenience, but there is no going back.

Now, I know you're going to question why there are 4 cups of four in this cookie recipe. I adapted this recipe based off of my chocolate chip cookie recipe that I absolutely love. Unlike other cookies that spread out really thin and never end up baking up like the picture shows, these cookies are moist, chewy, and they hold their shape. If you've got the time, allow the dough to sit over night and chill to really maximize the flavor.

Toasted Walnut White Chocolate Chip Cookies
((Printable Recipe))

Ingredients:
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, room temperature
2 cups sugar
2 tablespoons molasses
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
11 ounces white chocolate chips
1 cup chopped walnuts, toasted

Directions:
1. Preheat your oven to 350 degrees Fahrenheit.

2. In a small skillet, toast the chopped walnuts over medium heat. Stir constantly (the can burn easily) until they are lightly browned and become fragrant.  Remove them from the skillet into a small bowl and allow them to cool.

3. Stir the flour, baking soda, and salt together with a whisk and set aside.

4. With a mixer, cream the butter and sugar together until light and fluffy.  Add the molasses and mix well. Then add the eggs, one at a time, mixing well after each addition.

5. Add the vanilla.  Then gradually add the dry ingredients until combined.

6. With a large wooden spoon, stir in the toasted walnuts and the white chocolate chips.

7. Drop 1 1/2 inch cookie balls onto parchment lined cookie sheet pans, spaced about 4 to 5 inches apart. I like my cookies small, so I dropped them with a small cookie scoop (about the size of a large walnut) onto a parchment lined sheet pan.  If you want more rugged looking cookies, break the smooth balls in half with your fingers down the middle. Take the two outside edges and smash them together leaving the bumpy inside edges exposed on top.

8. Bake for about 9-10 minutes. When the cookies are done, place the cookie sheet pan on a cooling rack. The cookies may look underdone at first, but they will contiune to cook as the pan cools. When the cookie sheet pan has cooled for about 10 minutes, transfer the cookies to a cooling rack.

Enjoy!