Chocolate and walnut cookies
Cookies al cioccolato e noci
Sweet
American cookies with chocolate chips and walnuts: crunchy on the edges, soft in the center, with the perfect golden crust.
Chocolate chip cookies are the most famous American cookie in the world. The original chocolate chip recipe was invented by Ruth Wakefield in the 1930s at the Toll House Inn in Massachusetts—that's why they're also called "Toll House cookies." The secret to perfect cookies—crunchy on the outside, soft on the inside—is not to overbake them. They should still seem slightly undercooked when taken out of the oven; they firm up as they cool. Softened (not melted) butter is essential for the right texture.
Instructions
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3 steps · natural Italian voice
Work butter and sugars
4 minBeat the softened butter with the two sugars for 3-4 minutes until creamy and pale. Add the eggs one at a time and the vanilla. Mix well.
Add the dry ingredients
30 minAdd flour, yeast, baking soda and salt. Mix lightly. Add the chocolate chips and walnuts. Stir briefly. Let rest in the refrigerator for 30 minutes (the cookies will expand less).
Cook
12 minForms 30g (1.06 oz) balls and available on parchment paper Space them apart (they'll spread out!). Bake at 180°C (356°F) for 10-12 minutes. They should still seem soft in the center when you remove them. Add flaked salt. Let cool on a wire rack.
Chef's Tips
Don't overcook them: they seem raw but firm up as they cool. Softened (not melted) butter gives the right texture; don't speed up the cooking process with a microwave. Refrigeration before cooking improves the flavor and shape.
Ingredients
- (8.82 oz) 250 g of 00 flour
- (5.29 oz) 150 g softened butter (not melted)
- (3.53 oz) 100 g of granulated sugar
- (3.53 oz) 100 g of raw cane sugar
- 2 eggs
- (1 tsp) 1 teaspoon of vanilla extract
- (1 tsp) 1 teaspoon Of baking powder
- (1 tsp) 1 teaspoon Of baking soda
- 1 pinch of salt
- (7.05 oz) 200 g dark chocolate chips
- (2.82 oz) 80 g chopped walnuts or pecans
- Fleur de sel (flaked salt) to finish
Can't find it in the US?
- 00 flourMost US supermarkets
All-purpose flour, same weight
Or: Bread flour for pizza and bread
- raw cane sugarMost US supermarkets
Turbinado or demerara sugar
Italian zucchero di canna is raw cane sugar, not soft brown sugar.
- baking powderUS equivalent
1 Italian packet (bustina) = 16 g = about 4 teaspoons double-acting baking powder
Or: For lievito vanigliato also add 1/2 teaspoon vanilla extract
⚠️ Automatic ingredient-based detection. Always check product labels.
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