Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Triple Chocolate Walnut Cookies
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 19 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 44 milligrams
- Sodium
- 313 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 1 grams
- Sugar
- 21 grams
- Protein
- 12 grams
Everyone loves chocolate chip cookies, and these beauties – packed with semisweet chocolate chips, white chocolate chips, cocoa powder and chocolate protein powder – are moist, cakey and delicious. We added a whole container of cottage cheese for rich dairy flavor and more protein (12 grams per cookie), then tossed in toasted walnuts for a welcome crunch. A combination of butter and oil in the dough helps keep them tender and adds buttery flavor.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 25 min
- Yield: 16 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 320
- Total Fat
- 19 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 44 milligrams
- Sodium
- 313 milligrams
- Carbohydrates
- 29 grams
- Dietary Fiber
- 1 grams
- Sugar
- 21 grams
- Protein
- 12 grams
Ingredients
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Directions
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk the chocolate protein powder, cake flour, cocoa powder, salt, baking soda and baking powder in a medium bowl until combined. Stir in the semisweet chocolate chips, white chocolate chips and walnuts until evenly combined.
- Blend the cottage cheese, brown sugar and vanilla in a food processor, stopping and scraping down the sides occasionally, until the mixture is smooth and the sugar is dissolved, about 1 minute. Whisk the cottage cheese mixture, butter and oil into the dry ingredients until just combined. The dough will be thick.
- Portion 1/4-cup mounds of the dough on the prepared baking sheets, leaving 2 inches between cookies. Bake, rotating the baking sheets from front to back and top to bottom halfway through, until the cookies are puffed and the edges are set, 22 to 25 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.
- Store the cookies in an airtight container for up to 7 days.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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