Get ready to transform your kitchen into a heavenly bakery with Mary's legendary Black Walnut Cookies! These aren't just ordinary cookies - they're a nostalgic journey of rich, buttery goodness and crunchy walnut delights that will make your taste buds dance. Imagine biting into a perfectly golden, soft cookie studded with robust black walnuts that deliver an unforgettable nutty punch. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to treat that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup black walnuts, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened unsalted butter, white sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chopped black walnuts using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect creamy texture.
- Toast the black walnuts briefly before chopping to enhance their deep, rich flavor.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overmix the dough - this can lead to tough cookies.
- Let cookies cool completely to allow their texture to set properly.
- For extra indulgence, consider drizzling melted chocolate over cooled cookies.
- Store in an airtight container with a slice of bread to maintain moisture.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 45mg
