Blanch the walnuts in boiling water for about 1 minute, rinse them in cold water, and drain in a sieve. Pat them dry, toast in a 170°C oven for about 10 minutes, and let cool.
Melt the butter completely.
In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
Sift together the all-purpose flour, baking soda, cornstarch, and salt.
Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
Add the java chip chocolate and toasted walnuts and mix lightly.
Refrigerate the dough for 30 minutes to rest.
Divide the rested dough into 180–200g portions.
Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
Tips
Briefly blanching the walnuts before toasting takes away their bitter edge and makes them much nuttier.
Java Chip Walnut Cookie
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (6 pieces)
- unsalted butter 280g
- muscovado sugar 140g
- dark brown sugar 70g
- sugar 30g
- honey 30g
- egg 130g
- vanilla extract 5g
- all-purpose flour 500g
- baking soda 12g
- cornstarch 20g
- salt 3g
- java chip chocolate 200g, big chunks
- walnuts 150g
Instructions
1. Preheat the oven to 200°C.
2. Blanch the walnuts in boiling water for about 1 minute, rinse them in cold water, and drain in a sieve. Pat them dry, toast in a 170°C oven for about 10 minutes, and let cool.
3. Melt the butter completely.
4. In a medium bowl, combine the melted butter, the sugars, and the honey, mixing only until about 50–60% of the sugar granules have dissolved.
5. Add the eggs in 2–3 additions, mixing after each, then add the vanilla extract.
6. Sift together the all-purpose flour, baking soda, cornstarch, and salt.
7. Add the sifted dry ingredients to the dough and mix with the spatula held upright, cutting through the dough. Keep going until no dry flour is visible.
8. Add the java chip chocolate and toasted walnuts and mix lightly.
9. Refrigerate the dough for 30 minutes to rest.
10. Divide the rested dough into 180–200g portions.
11. Lower the preheated oven from 200°C to 185°C and bake for 10–13 minutes.
https://hong-recipe.pages.dev/en/recipes/java-chip-walnut-cookie/
Hong's Recipe