Walnut White Chocolate Chip Cookies

Cookies were not my favorite until I tried this recipe. Walnuts and white chocolate go hand in hand. These fluffy and soft cookies have just the right amount of crispness to enjoy it thoroughly.

This is a versatile recipe, you can always go with any kind of nuts(Pecans or almonds) or chocolates (Milk, dark or semisweet) you like. Perfect to do with kids as well... Enjoy  baking and relishing these yummy cookies!

Just found this easy recipe from my recipe book. Needless to say, my house smells good and welcoming with these freshly baked cookies. There's always a way to make cookies even when you don't have an oven.

Preparation Time: 20 minutes
Baking time: 10 mins
Level: Easy
Yields: 20 cookies

Wet Ingredients:
Butter - 1/2 cup (softened)
Brown sugar - 3/4 cup 
Egg - 1
Vanilla Essence - 1 teaspoon

Dry Ingredients:
All purpose flour (unbleached) / Maida - 1+ 1/2 cups
Baking soda - 1/2 teaspoon
Salt - 1/2 teaspoon
Walnuts - 1/4 cup (Roughly chopped)
White chocolate chips - 1/4 cup

1. In a large bowl add all the wet ingredients - egg, butter, sugar and vanilla extract.
2. Mix all the wet ingredients with a whisk or use a hand blender starting with low speed and turn to medium high speed.
3. Sieve the dry ingredients - flour, baking soda and salt.
4. Slowly add the dry ingredients to the well incorporated wet ingredients in 2-3 batches to avoid splattering. Use the blender in low speed or a rubber spatular works better to scrape the sides of the bowl and mix well.
5. Roughly chop the walnuts using a knife.
6. Add the chopped walnuts and white chocolate chips to the dough.
7. Scoop heaping tablespoon sized balls on the cookie sheet lined with parchment paper. I have used a mini sized ice-cream scooper.
8. In a 350 degree preheated oven, place the sheet on the second or medium rack and bake for 10 mins.
9. Remove the cookies from the cookie sheet after 2 mins and transfer them to a cooling rack and let it sit for 10 mins or completely cooled.

Pan Method:

1. Don't have access to an oven, you can still make these cookies with a pan and lid. yes, I have tried it! Heat the nonstick skillet /pan in medium flame. Spray it with oil for the parchment paper to adhere to the pan. Lining with parchment paper avoids direct heat which would burn the cookie. 
2. Place a small lemon sized dough and lightly press it to look like a disk shape. Immediately turn the flame to lowest setting and cover it with a lid leaving a small gap as a vent to prevent any steam that may form. 
3. Let it sit for 10-12 mins and remove from the pan and cool it completely. Use a larger pan for convenience or make giant cookies but allow it to cook longer.

Expert Tips:
1. If you use an electric mixer use the paddle attachment.
2. When using ice-cream scoop, level off the dough on the side of the bowl to get an even sized round cookie.
3. The right time to remove the cookie is when the sized are golden brown with a soft centre. As it cools the texture will be just perfect.
4. Want a light brown colored cookie as in the picture below? Simply reduce the brown sugar quantity to 1/4 cup and add 1/2 cup of granulated white sugar. But I have used granulated unbleached sugar.


  1. Wow! What a lovely post. I loved no oven version too. Gives me insight to bake without one. Good job done Ammu

  2. Do give it a try, I am sure you will love it! The results were awesome...
    Thank you soooo much for your kind words dear! I am eternally grateful for everything you’ve taught me:)


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