Chocolate Chip and Walnut Cookies

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.

40 cookies
  • 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)

    2 tsp vanilla extract (10 mL)

    1 cup semi-sweet chocolate chips (250 mL)

    1/2 cup chopped walnuts (125 mL)

  • Directions
    1. Preheat oven to 350ºF (180ºC). Line two cookie sheets with parchment.
    2. In a large bowl, whisk together flour, baking soda and salt.
    3. 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.
    4. 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.
    5. 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.
    6. 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

Serving Size
1 cookie
Total Fat
9.4 g
Saturated Fat
1.6 g
11 mg
61 mg
19.3 g
0.6 g
12 g
1.9 g
45 mg