Recipe: Chunky Chocolate Walnut Raisin Cookies

It’s been raining quite a bit lately around here.  And, it rained this past Monday on Labor Day.  So terrible!! A day off of work and it rained!!!  So what do I do when it rains?  Watch TV and bake, of course!! My sister came over on Monday for a rainy day Gossip Girl marathon….and I couldn’t think of anything better to go with Gossip Girl than delicious gourmet cookies!

Chunky Chocolate Walnut Raisin Cookies
Ingredients:
  • 2 and 1/2 cups of all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup sugar
  • 3/4 cups packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 4 cups semisweet chocolate morsels
  • 1 and 1/2 cups chopped walnuts
  • 1 cup raisins
Directions:
  • Leave your eggs and your butter out on the counter a couple hours before starting your recipe.  They should be at room temperature.
  • Mix your flour, baking soda, and salt in a separate bowl and set aside.
  • Beat your butter and sugar together in your mixer for about 2 minutes.
  • Add in the vanilla and beat for another 1 minute.
  • Beat in the eggs, one at a time.
  • Slowly add in your flour/baking soda/salt mixture and mix well.
  • Finally, add in your chocolate morsels, walnuts, and raisins and mix together.
  • Cover a couple baking sheets with wax paper and use a cookie scoop to put about a golf-sized ball of cookie dough onto the sheets.  (You can keep them close together at this point).
  • Put your cookie sheets in the refrigerator for about an hour.
  • Remove from the refrigerator.  
  • Preheat oven to 325°.
  • Get a new cookie sheet and place your chilled cookie dough directly onto the cookie sheet.  (No wax paper or parchment paper needed.  Also: I recommend using AirBake baking sheets)
  • Be sure to place your cookies at least 3 and 1/2 inches apart on the baking sheet because they will definitely expand!
  • Bake in the 325° oven for 30 minutes (the tops of the cookies will turn golden-brown)
  • Remove from the oven and transfer the cookies directly to a wire cooling rack.

These cookies are SO delicious and filling, you won’t need more than one or two to satisfy a sweet tooth craving!

Recipe Adapted From: Cristina Ferrare’s Big Bowl of Love Cookbook

 

xoxo, Food Marriage

Trackbacks

  1. […] have made three of her recipes before…all with great results: Smashed Yukon Gold Potatoes, Chunky Chocolate Raisin Walnut Cookies, and Rigatoni with Broccoli & Chicken in a Garlic Olive Oil […]

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