Cappuccino Walnut Cookies

Name: Cappuccino Walnut Cookies
Total time: 30 min
Yield: 14 large cookies
Cuisine: italian
Ingredients: 6 tablespoons butter; 1/4 cup sugar; 1/3. cup soft light brown sugar; 1 tablespoon light corn syrup; 1 1/2 teaspoons white wine vinegar; 1 large egg; 1 1/2 teaspoons vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1 cup plus 2 tablespoons flour; 1 cup cappuccino chips (see note); 1/2 cup walnuts, broken into pieces

By Nigella Lawson

Total Time: 30 minutes
Rating: 4(14)
Comments: Read comments

Featured in: AT MY TABLE; Sometimes, Fingers Lick Forks

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Ingredients

Yield:14 large cookies

6tablespoons butter
¼cup sugar
⅓.cup soft light brown sugar
1tablespoon light corn syrup
1½teaspoons white wine vinegar
1large egg
1½teaspoons vanilla extract
¼teaspoon salt
½teaspoon baking soda
1cup plus 2 tablespoons flour
1cup cappuccino chips (see note)
½cup walnuts, broken into pieces

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 375 degrees. Line a baking sheet with a silicone liner or parchment paper.
Step 2
With an electric mixer or by hand, cream together the butter, sugar and light brown sugar. Beat in the corn syrup and vinegar, then the egg and vanilla; mixture may appear slightly lumpy. Add salt, baking soda and flour, and mix until smooth. Add cappuccino chips and walnuts, and fold in well.
Step 3
Using a cookie scoop or a spoon, scoop up 2 tablespoons of dough at a time, and shape into mounds about 2 inches apart on baking sheet. (Dough will probably have to be baked in 2 batches.) Bake each batch, turning sheet halfway through cooking. For chewy cookies, bake till lightly bronzed but still soft at center, about 10 minutes; for crisper cookies, bake 2 minutes longer.
Step 4
Cool cookies on baking sheet 3 to 5 minutes before transferring carefully to a wire rack to finish cooling. Store in an airtight container.