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Chocolate Chip and Walnut Cookies
A classic chocolate chip cookie made using canola oil. Keep them round or press them slightly before baking for a flatter style cookie. The customization is up to you! Recipe courtesy of The Messy Baker.
Updated
Ingredients
- 2 1/2 cups all-purpose flour (625 mL)
- 1 tsp baking soda (5 mL)
- 1/2 tsp salt (2 mL)
- 1 cup canola oil (250 mL)
- 1 cup packed brown sugar (250 mL)
- 1/2 cup granulated sugar (125 mL)
- 2 eggs
- 2 tsp vanilla extract (10 mL)
- 1 cup semi-sweet chocolate chips (250 mL)
- 1/2 cup chopped walnuts (125 mL)
Directions
- Preheat oven to 350ºF (180ºC). Line two cookie sheets with parchment.
- In a large bowl, whisk together flour, baking soda and salt.
- In a large bowl, whisk together canola oil, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla. The batter should be smooth without lumps or bits of egg.
- Add the flour mixture to the canola oil mixture and mix with a sturdy spoon just until all the flour has been incorporated. Try not to over-mix. Stir in the chocolate chips and walnuts.
- Drop a level 2 Tbsp (30 mL) scoop of dough about 2 inches apart onto lined cookie sheets. Flatten slightly, or leave as rounds if you prefer them thick.
- Bake for 12-16 minutes or until cookies are golden brown. Cool cookies for 5 minutes on baking sheets before transferring to wire racks to cool completely.
Nutritional Analysis
| Calories | 165 |
|---|---|
| Total Fat | 9.4 g |
| Saturated Fat | 1.6 g |
| Cholesterol | 11 mg |
| Sodium | 61 mg |
| Carbohydrates | 19.3 g |
| Fiber | 0.6 g |
| Sugar | 12 g |
| Protein | 1.9 g |
| Potassium | 45 mg |
