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
[…] 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 […]