This is a simple, delicious recipe that produces its own hard sauce. Add genuine cream when serving. My family has made this classic German recipe for numerous occasions.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 36 |
| Yield: | 36 cookies |
Ingredients
- 1 cup butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups whole wheat flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 (12 ounce) bag semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Cream butter, white sugar, and brown sugar together in a large bowl until smooth. Add eggs and vanilla extract and mix until light and fluffy. Add whole wheat flour, baking soda, and salt and mix. Stir in chocolate chips and walnuts to make a very crumbly dough. Use hands and spoon to press and compact dough.
- Form dough into approximately 3 dozen 1 1/2-inch balls and place on a baking sheet. Press down slightly to flatten.
- Bake in the preheated oven for 8 to 12 minutes. Allow to cool before removing from the baking sheet.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 24 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 5 g |
| Sodium | 126 mg |
| Sugars | 12 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great cookies. I must admit I did change a few things. I cut the white sugar 1/2 cup Used Pecans instead of walnuts.
I made the cookies today and it was very delicious! I had to replace vanilla to 1 1/2 tsp cinnamon, walnuts to pecan, 1 C out of 3 C whole wheat flour to white flour cause I didn’t have. The cinnamon covered flour smell well enough. Also accidentally added 1 tsp baking powder (with baking soda). It made the cookies more lofty and light. My husband couldn’t stop eating. Thank you for sharing the recipe!
Delicious recipe! Will definitely make this one a staple in my recipe book. I substituted in white chocolate chips and pecans instead of walnuts. Wow! Best cookies I’ve had in a long time.
Awesome recipe!
These were a great change of pace from the norm. I only made a half batch because my family is very picky on food. Even our 4 year old loved them. Only change was we did not have the walnuts on hand but, I can see where they would be very good. We will definitely make these again. Thanks for the recipe.
Loved these cookies and so does my husband! The whole wheat flour made these cookies more flavorful than white flour. Baked these for 11 minutes and 10 minutes for a softer cookie. Will definitely be having them again.
Fantastic cookies! The whole wheat flour adds another dimension of flavor to these chocolate chip cookies–almost a nuttiness–that’s delicious! These are simple to make, too. The dough gets a bit thick though, so I had to kind of knead in the chocolate chips and walnuts, no big deal, but it does require a bit of oomph to get everything incorporated. And make sure to flatten the tops of cookies before you bake them–I forgot to for the first batch and they puffed up a bit more than what I like. Still tasted great, but flattening them out a bit makes for a more “typical” chocolate chip cookie shape. I got 42 cookies out of this (using a medium cookie scoop), and they took 10 minutes to bake. Thank you for the recipe–I will most definitely be making these again!