Delicious Salted Mixed Nut Butter Chocolate Chunk Cookies: A Perfect Bake Every Time
There’s a special joy in baking a batch of truly exceptional cookies, and these Salted Mixed Nut Butter Chocolate Chunk Cookies are a testament to that feeling. This recipe, a long-standing favorite, delivers a delightful combination of nutty richness, deep chocolate flavor, and a hint of salt that elevates every bite. What started as a quest for the perfect mixed nut butter led to this incredibly satisfying cookie, showcasing how a simple ingredient can transform a classic treat into something truly extraordinary.
The Unexpected Origin: From Tahini to Nut Butter Bliss
Originally, this cookie adventure was planned as a comparison of The New York Times’ Salted Tahini Chocolate Chip Cookies with David Lebovitz’s acclaimed version. The idea was to explore the unique depth that tahini brings to a chocolate chip cookie – its slightly bitter, earthy notes contrasting beautifully with sweet chocolate. However, as often happens in the kitchen, things took an unexpected turn. After carefully gathering all the necessary ingredients, I made a disappointing discovery: the tahini had unfortunately gone bad. This culinary curveball necessitated a swift Plan B, and serendipitously, Trader Joe’s Mixed Nut Butter emerged as the hero of the day.
Navigating the World of Mixed Nut Butters: A Flavorful Journey
My journey with mixed nut butters has been one of both delight and occasional frustration. For a long time, Trader Joe’s brand was my absolute go-to for its exceptional quality and balanced flavor profile. It delivered a perfect blend that enriched these cookies beautifully. Unfortunately, like many beloved items, it eventually disappeared from their shelves, leaving a void. Then, for a glorious period, Costco’s Kirkland brand stepped in with an equally impressive mixed nut butter, only for it to be discontinued as well. This recurring dilemma eventually led me to invest in a Vitamix 5200, primarily for making homemade almond butter, but also for experimenting with custom mixed nut butters. This adaptability ensures that the core of these cookies – that rich, complex nut butter flavor – remains consistently delicious, no matter what commercial options are (or aren’t) available.
The Unique Appeal of Mixed Nut Butter in Baking
Mixed nut butter brings a depth of flavor and a unique texture to cookies that single-nut butters often can’t match. The blend typically includes a variety of nuts like almonds, cashews, walnuts, Brazil nuts, hazelnuts, and macadamia nuts, each contributing its distinct character. Almonds offer a delicate, buttery note; cashews provide creaminess; walnuts add a slight bitterness; Brazil nuts (rich in selenium) contribute a smooth, earthy taste; hazelnuts lend a distinct aromatic sweetness; and macadamia nuts bring a rich, buttery decadence. This symphony of nuts results in a more complex and nuanced flavor profile, preventing the cookies from tasting overly “peanut buttery” or one-dimensional. Beyond flavor, mixed nut butter contributes to a wonderfully chewy, yet firm, texture that is incredibly satisfying.
Trader Joe’s and Costco’s Contributions to My Nut Butter Journey
While my search for the perfect commercial mixed nut butter has seen its ups and downs, both Trader Joe’s and Costco have played significant roles. Trader Joe’s Mixed Nut Butter, with its smooth consistency and well-rounded flavor, was initially the star of this recipe. It wasn’t overly sweet, which allowed me to control the sugar content in my cookies and truly let the nutty flavors shine. I sometimes even added a touch of honey or chopped Brazil nuts for an extra selenium boost and textural interest. Its blend was simply perfect for my cookies.
Later, Costco’s Kirkland Mixed Nut Butter entered the scene, offering a slightly different but equally appealing option. What made the Kirkland version unique was the inclusion of chia and flax seeds, adding a subtle crunch and an extra nutritional dimension. My family and I adored it, and while I hadn’t extensively tested it in a wide array of recipes, I had no doubt it would perform beautifully in these chocolate chunk cookies. The slight variations in mixed nut butters only highlight the versatility of this recipe; whether you find a favorite store-bought blend or opt for a homemade version, the core deliciousness remains.
Crafting the Perfect Cookie: Texture, Flavor, and Customization
These Salted Mixed Nut Butter Chocolate Chunk Cookies are truly special. They achieved a remarkable balance, avoiding excessive sweetness and boasting beautifully “scraggly tops” that lend a rustic, homemade charm. They brown perfectly, developing a golden-crisp edge while maintaining a wonderfully unique texture—not exactly soft and gooey, but not overtly crunchy either. It’s a delightful chewiness, akin to a robust peanut butter cookie but with a firmer, more substantial bite that holds up beautifully. This sturdy dough is incredibly forgiving and truly welcomes an abundance of chocolate, allowing you to pack in generous chunks for maximum indulgence. The less-sweet dough provides the perfect canvas for the chocolate’s richness to shine.
To further enhance these cookies, I highly recommend adding an “accent” nut. Pecans are an excellent choice, offering a complementary buttery crunch, but walnuts, hazelnuts, or even a mix of your favorite nuts would be equally fantastic. Furthermore, a sprinkle of coarse sea salt or coarse sugar on top before baking creates an extra layer of texture and flavor that truly elevates the experience. The salt provides a delightful counterpoint to the sweetness of the chocolate and the nut butter, while coarse sugar adds a pleasant sparkle and crunch. Don’t be shy with the chocolate; the more you add, the better these cookies become, transforming each bite into a decadent experience.
Baking Tips for Irresistible Results
Achieving cookie perfection is often in the details. For these mixed nut butter chocolate chunk cookies, a few key practices will ensure your batch turns out beautifully every time:
- **Chilling the Dough is Crucial:** Don’t skip the chilling step! Resting the dough for at least 30 minutes in the refrigerator allows the fats to solidify, preventing the cookies from spreading too much in the oven. It also allows the flavors to meld, resulting in a more complex and satisfying taste.
- **Room Temperature Ingredients:** Ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugars, creating an emulsified, airy base for your dough that contributes to a tender crumb.
- **Measure Flour Accurately:** Flour measurement is critical in baking. Using a kitchen scale (grams) is the most accurate method. If measuring by cups, lightly spoon the flour into the measuring cup and level it off with a straight edge, rather than packing it down, which can lead to dry, dense cookies.
- **Don’t Overmix:** Once you add the flour mixture, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough cookies. A few streaks of flour are fine; they’ll disappear during baking.
- **Know Your Oven:** Oven temperatures can vary. It’s helpful to use an oven thermometer to ensure your oven is truly at 350°F (175°C). Baking one sheet at a time on the center rack ensures even heat distribution and consistent baking.
- **Watch for Doneness:** Look for nicely browned edges and tops that appear set but might still look a little soft in the very center. They will continue to set as they cool on the baking sheet before being transferred to a wire rack. Undercooking slightly yields a chewier cookie, while baking longer will make them crispier.
These cookies are not just a treat; they’re an experience, born from kitchen improvisation and a love for rich, nutty flavors. Whether you’re a fan of Trader Joe’s, Costco, or prefer to blend your own, these salted mixed nut butter chocolate chunk cookies are sure to become a cherished addition to your recipe collection. They are perfect for sharing, but so good you might just want to keep them all to yourself!
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Recipe
Mixed Nut Butter Chocolate Chunk Cookies
Anna
Pin Recipe
Ingredients
- 1 cup plus 2 tablespoons AP flour (150 grams)
- ¾ teaspoon baking soda
- ½ teaspoon salt up to ¾ if not garnishing with salt
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup mixed nut butter, well stirred (120 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup tightly packed light brown sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 1 large egg yolk
- 2 cups bittersweet or semisweet chocolate chunks, or chocolate chips (280 grams)
- ⅔ cup of your favorite nuts pecans, walnuts, et.
- Flaky Sea Salt for garnish or coarse sugar
Instructions
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Thoroughly whisk together the flour, baking soda and salt in a medium bowl. Set aside.
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In a large mixing bowl, using an electric mixer, beat the softened butter, mixed nut butter, granulated sugar, and light brown sugar until the mixture is light and creamy, about 2-3 minutes. Beat in the vanilla extract until just combined.
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Scrape down the sides of the bowl with a spatula. Add the large egg and the egg yolk. Mix by hand briefly to incorporate, then beat on medium speed until the egg is fully blended into the mixture, ensuring no streaks remain.
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Gradually add the whisked flour mixture to the wet ingredients. Stir by hand (or on low speed with the mixer) until just incorporated. Be careful not to overmix the dough.
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Fold in the bittersweet or semisweet chocolate chunks (or chips) and your favorite accent nuts (such as pecans or walnuts) until evenly distributed throughout the dough.
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Portion the dough into approximately 24 to 27 equal-sized chunks (about 1.5 tablespoons each). Place the dough portions onto a baking tray lined with parchment paper or a couple of foil-lined plates. Cover loosely and chill the dough portions in the refrigerator for at least 30 minutes, or until you’re ready to bake. Chilling helps prevent spreading and enhances flavor.
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, or leave them unlined and ungreased if preferred.
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Arrange the chilled dough portions about 2 ½ inches apart on the prepared baking sheets. Before baking, sprinkle the tops of the cookies with flaky sea salt for an enhanced flavor and aesthetic. Alternatively, for a sparkling finish, dip the tops into coarse sugar.
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Bake one sheet at a time on the center rack of your preheated oven for approximately 12-14 minutes, or until the edges of the cookies are nicely browned and the centers appear set. Baking time may vary slightly depending on your oven and cookie size.
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Once baked, transfer the cookies from the hot baking sheet to a wire rack immediately to cool completely. This helps them firm up and prevents overbaking from residual heat. Store cooled cookies in an airtight container at room temperature.
Notes