These super crunchy walnut cookies are made with two types of sugar using the pan-banging method.
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I’m obsessed with these walnut cookies. They’re a modern take on a classic/old fashioned cookie recipe and I couldn’t be happier with how they turned out. They use the banging method to really amplify the crunchy/chewy factor and the buttery edge is insane. Sprinkle a little flaky sea salt on top for a truly life-changing cookie!
There are many factors that make a cookie chewy/dense. But here’s why this walnut cookie recipe makes it crunchier.
- panbanging method. If the pan is dropped several times during the baking process, the cookies will deflate and become denser with crispy, wrinkled edges.
- High sugar/low flourMore sugar and less flour will make the cookie spreader and crunchier.
- Use more granulated sugar than brown sugar. Granulated sugar has less moisture than brown sugar, which makes it more crunchy. But adding brown sugar gives it a little more flavor and a little more crunchiness.
- Uses 1 egg and a little water The recipe uses less water. It may sound counterintuitive, but the excess water keeps the dough moist, but it evaporates during baking.
- Use less baking sodaAdding baking soda when you bake the cookies will make them swell, but we didn’t want them to swell too much, so we used half the amount. , resulting in those wrinkled edges.
click here For the full ingredient list.
- room temperature butter. I used salted butter for this cookie, but you can use unsalted butter instead.
- Granulated sugar
- light brown sugar
- big egg
- vanilla extract
- baking soda
- kosher salt
- all purpose flour
- chopped walnuts
- Preheat oven to 350°F.
- in your bowl stand mixer equipped with paddle attachment Beat butter, granulated sugar, and light brown sugar on medium speed for 2 minutes until fluffy.
- Add eggs, water, vanilla, baking soda, and salt. Mix for 1 minute until blended, scraping down sides of bowl with spatula if necessary.
- Turn the mixer on low and add the flour and mix until combined. Stir until the walnuts are evenly mixed.
- Working in batches, scoop out 1/4 cup (2.5 ounces if using a scale) of cookie dough and roll into a ball. Place 4 balls evenly spaced Cooking Sheet*see note
- Bake for 10 minutes. Open the oven and use oven mitts to lift the baking sheet 3 to 4 inches and return it to the oven rack. Close the oven and bake for another 2 minutes, then unmold again. Repeat this 1-2 more times until the edges are golden brown. The center should look slightly undercooked.
- Transfer cookies to cooling rack and repeat with remaining dough.
- These cookies spread a lot while baking, so we don’t recommend baking more than 4 at a time.
- If the cookies are too spread out on the baking sheet, place the dough in the refrigerator for 30 minutes. I’ve never had this problem, but it’s a good tip for baking most cookies.
- Bake these cookies on the center rack and remove or move the top rack so the pan can be lifted and dropped into the oven.
- If you have a small oven, or if you don’t like dropping the baking sheet as I suggest, you can remove the bread from the oven and place it on the stove. , put it back in the oven as soon as possible.
- Please do not use parchmentThe best way to achieve a really crisp, buttery edge is to parchment along with these. Due to the high sugar content, it can stick a little, so when you take it out of the oven, remove it from the baking sheet onto a wire rack and don’t let it cool in the skillet. But it may stick.
Yes! Not only will you make absolutely delicious chewy chocolate chip cookies. If you want to add chocolate, here are some tips.
- This is a sweet cookie on its own, so I really like eating it with just walnuts. I like to use bittersweet chocolate so it’s not too sweet, but semi-sweet is fine too.
- As for the types of chocolate chips, I like flat cullet-shaped chocolate chips. callebaut chipsIt’s a flat shape that works perfectly for this recipe because it’s a thin, flat cookie due to the bread-banging method.
- You can also omit nuts and walnuts entirely for crunchy butter cookies.
I love the walnuts on these cookies the most. But pecans are also great for these, almonds, pignoli nuts (pine nuts), pistachios, and other nuts I actually like. .
Easily stored at room temperature in an airtight container for up to 5 days. It can also be sealed and frozen in the freezer for up to 30 days for maximum freshness.
Can walnuts be frozen?
If you have leftover walnuts that you don’t plan to use in the next month or so, freeze them as well. It is recommended. You can also store it in the refrigerator.
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