These double chocolate chip walnut cookies are thin, crisp and crammed with delicious chunks of white and dark chocolate. I love the combination of chocolate and walnuts, the bitterness adds a nice balance to the sugary sweetness. The white chocolate adds a lovely vanilla flavour and a hint of caramel as it browns slightly while baking. And finally a little oatmeal adds both additional flavour and bite to these cookies 
I did a batch of these double chocolate chip walnut cookies for a weekend full of guests. I already had plans to serve my vanilla and strawberry swirl cupcakes for a friend on Saturday, and on Sunday I did a lovely rhubarb crumble with vanilla and almonds for a small moving party. But I needed that something extra to go with the coffee, and feeling depressed about the prize of a standard packet of chocolate chip cookies crammed with additives at the local store I decided to make my own 
Luckily, cookies are generally super-quick and easy to make – it takes like a split second to beat up a batter and place it on a baking sheet, and 15 minutes later you have a wonderful batch of homemade cookies which are super-delicious warm and freshly baked as well as cold and crisp in the days to come 
So go for it – and happy baking!
Recipe – ab. 16 pc.
- 75 g all-purpose flour
- 50 g oatmeal
- ½ tsp baking powder
- 100 g butter, soft
- 60 g cane sugar
- 60 g packed brown sugar
- ½ tsk vaniljesukker
- 1 egg
- 50 g dark chocolate
- 50 g white chocolate
- 50 g walnuts
- Mix flour, oatmeal and baking powder in a bowl and set it aside.
- Chop chocolate and walnuts coarsely.
- Beat butter, cane sugar and brown sugar into a soft and smooth mixture. Beat in the egg followed by the chocolate and walnuts.
- Use a large teaspoon to scoop up 15-16 lumps of cookie dough and place them on a baking sheet, leaving plenty of space between each. Bake until slightly golden.
- Transfer your double chocolate walnut cookies to a cooling rack and enjoy them both fresh and warm or cool and crisp.
