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National Chocolate Chip Cookie Day

As if anyone needs an excuse to eat one, two—or ten—chocolate chip cookies! But it’s National Chocolate Chip Day, so we’re taking that as the official signal to “go for it!”

We have Ruth Wakefield to thank for the delectable delight. In 1938, Ruth, the owner of a Massachusetts restaurant called The Toll House, while experimenting in her kitchen, tossed some chocolate bits into her cookie dough, and culinary history was made! Nearly 80 years later, the taste sensation is still loved by Americans in all walks of life.

Bite-Size Fact

The average American will enjoy about 19,000 chocolate chip cookies in their lifetime.

Bake a Batch!

In honor of National Chocolate Chip Cookie Day on May 15, 2017, we asked food blogger, Kate Wood to share her favorite recipe with INSP viewers. Get ready for a mouthful of chewy deliciousness!

Candied Walnut Chocolate Chip Cookies

By Kate Wood
Yields 30

Ingredients

For the candied walnuts:

1 tablespoon unsalted butter

1/2 teaspoon vanilla

1/4 cup brown sugar

1/4 teaspoon cinnamon

1/4 teaspoon coriander

1/8 teaspoon all-spice

1/4 teaspoon salt

1 cup chopped walnuts

For the cookies:

1 cup (2 sticks) unsalted butter, chopped into tablespoon sized pieces

1-1/2 cups brown sugar

1/2 cup sugar

2 eggs

2 teaspoons vanilla

3-1/4 cups flour

1 teaspoon baking soda

1-1/4 teaspoon baking powder

1-1/2 teaspoon kosher salt

1/2 teaspoon cinnamon

1/2 teaspoon coriander

8 ounces bittersweet or semi-sweet chocolate, finely chopped

Fleur de sel or flaked salt, as desired

To prepare the candied walnuts:

  1. Combine the butter, vanilla, sugar, and spices in a medium, non-stick over medium heat until the butter has melted. Add the nuts and stir regularly using a rubber spatula until the nuts have toasted and the sugar has begun to melt, about 5 minutes. Remove from heat and spread out the nuts to cool on a sheet of parchment paper.

To prepare the cookies:

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a skillet or saucepan over medium heat (I use the same skillet used to prepare the nuts). Once barely melted, remove from heat and pour into a large mixing bowl. Add the sugars to the melted butter and stir until combined. Add the eggs one at a time, stirring each until combined. In a separate, medium sized bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and coriander. Add the dry ingredients to the butter mixture, stirring until almost combined, and then fold in the chocolate.
  3. If your dough is shiny and still somewhat warm, allow to sit in the fridge for 5-10 minutes to firm up slightly.
  4. Scoop 1-1/2 tablespoons (I use a medium cookie scoop) rounds of dough approximately 2 inches apart onto a prepared cookie sheet. Bake in the preheated oven about 10-12 minutes, or until the tops of the cookies have just barely begun to crack. Allow to cool slightly on a cooling rack prior to enjoying. Cookies will keep in an air tight container up to 3-4 days but are best eaten on day of baking.

 

About Kate

As a clinical dietician, Kate Wood knows food. In fact, she has a passion for food. As a self-taught baker, she loves experimenting with new recipes and flavors. She gets her inspiration from leafing through cookbooks, traveling and a desire for creating delicious delights from scratch with her own two hands. She believes in thank you notes, laughing at yourself, and the magic that happens when friends share good food and recipes.

She lives in LA (That’s Lower Alabama!) with her husband and two young children.

You can read more about Kate, explore other recipes, and sign up for her blog at The Wood and Spoon, and follow her on Facebook and Instagram.