Mexican Hot Chocolate Chunk Cookies with Roasted Walnuts
Decadent Double Chocolate Chunk Cookies spiced with Cinnamon and Cayenne, studded with oven roasted walnuts
Ingredients
- 1 cup salted butter (2 sticks) at cool room temperature
- 1 egg plus 1 egg yolk
- 1 1/4 cup dark brown sugar packed
- 1/4 cup sugar
- 2 tsp pure vanilla extract
- 2 T sour cream or Greek Yogurt
- 2 1/4 cups unbleached all purpose flour
- 1 tsp kosher salt
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cayenne pepper optional
- 1 cup chopped dark chocolate
- 1 cup semi sweet chocolate chips
- 1 1/2 cups roughly chopped raw walnuts
- flakey sea salt for sprinkling
Instructions
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Preheat oven to 350 degrees F. Place the chopped walnuts on a rimmed baking sheet, and roast for about 12 minutes until they smell very nutty and are a rich golden brown. Remove from the oven and set aside to cool, while mixing up the dough.
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In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl with an electric handheld mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes. Beat in the egg, egg yolk, vanilla extract, and sour cream for another minute.
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Add the flour, salt, baking soda, cinnamon, and cayenne to the bowl, and mix on low speed until just combined. Add the chocolate chips and roasted walnuts and mix in gently, by hand. Using an ice cream scoop, portion out dough balls onto a large plate. Cover with plastic wrap, and chill for at least 1 hour.
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Preheat oven to 400 degrees F.
Remove cookie dough balls from the fridge, and place on a baking sheet lined with parchment paper. Bake for 10-11 minutes, rotating the pan 180* halfway through. The cookies should be lightly golden brown, and just set. Don’t overbake! Sprinkle with flakey sea salt and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack or brown paper bag to cool completely. Enjoy!
Recipe Notes
Here's one of my favorite pro baking hacks! Once you've mixed up the cookie dough, scoop out the dough balls onto a large plate while the dough is still soft. The dough is SO much easier to scoop, and will chill 10x faster. After about an hour, place the chilled dough balls on a baking sheet lined with parchment and bake right from the fridge!