These Chunky Nutmeg Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. Infused with the warm, spicy aroma of nutmeg and packed with chunks of chocolate and walnuts, they're perfect for cozy afternoons or festive gatherings.
Flour provides the structure for your cookies. Make sure to measure it correctly for the best texture. Baking soda helps the cookies rise and spread properly, creating those delightful golden edges. Butter is the base of flavor and moisture, so using it at room temperature helps it cream well with the sugars. Granulated sugar gives a slight crispness, while light-brown sugar adds a rich, molasses-like depth and chewiness. A touch of salt enhances the flavors, and vanilla extract adds a sweet, aromatic touch. Eggs bind everything together, providing structure and richness. Ground nutmeg is the star here, infusing the cookies with a warm, distinct flavor. The combination of semisweet and milk chocolate chips offers a balanced chocolate experience, while chopped walnuts bring a nutty crunch that complements the overall texture.
These cookies pair wonderfully with a scoop of vanilla ice cream for a decadent dessert. For a cozy treat, enjoy them warm with a mug of spiced chai tea. The nutmeg notes in the cookies complement the spices in the tea beautifully.
First, let's get your oven preheated to 350°F (175°C). This ensures it's ready to go when your dough is. In a small bowl, whisk together the flour and baking soda. This step ensures that the baking soda is evenly distributed throughout the flour, so your cookies bake evenly. Set that aside for a moment.
Now, grab a large mixing bowl and cream the butter with the granulated and brown sugars. You want to mix on medium speed until it's light and fluffy. This usually takes about 3 minutes. Once you have that nice, airy consistency, add in the salt, vanilla extract, eggs, and of course, the ground nutmeg. Beat until everything is well combined and you have a smooth batter.
Next, gradually add your flour mixture to the wet ingredients. It's best to do this in batches to avoid a flour cloud in your kitchen. Beat just until everything is combined. Overmixing can make the cookies tough, and we want them soft and tender.
Time to add the fun stuff! Fold in the chocolate chips and chopped walnuts. Make sure they're evenly distributed so every bite is packed with goodies.
Line your baking sheets with parchment paper, and start dropping tablespoon-sized balls of dough onto the sheets, leaving about 2 inches between each one. This gives them room to spread as they bake. Pop them in the oven and bake for about 12-15 minutes, until the edges are golden brown but the centers are still soft.
Once they're done, let the cookies cool on the baking sheets for about 2 minutes before transferring them to a wire rack to cool completely. This short rest allows them to firm up enough to move without falling apart.
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