Swirl Dip Chocolate Walnut Chip Cookies | Recipeish | Gustus Vitae

Yield: About 25 cookies.
Time Estimate: 35 Minutes, including 8-10 unattended.
Storage Notes: Can be kept in a cookie jar for up to 5 days.
Difficulty: Easy.

Adding a rich coating of swirled white and milk chocolate to these already decadent crème brûlée cookies makes these stupid-good, addictive cookies deliciously memorable. And memories are all you'll have as these go quickly: make sure to save one for yourself before sharing a big platter with friends and family.


  • 1 1/2 Cups King Arthur AP flour
  • 2 Tins Caramel Crème Brûlée Cane Sugar 
  • 1/2 Cup packed brown sugar
  • 1 Stick (1/2 cup) unsalted butter
  • 2 Eggs
  • 1 Cup rough chopped walnuts
  • 3 Cups chocolate chip cookie chips
  • 1 Cup white chocolate chip cookie chips
  • 1/2 Tsp baking soda
  • 1/2 Tsp California Sea Salt

  • Preheat oven to 375F and cube butter into a stand mixer.
  • Begin beating butter and add in both tins of Caramel Crème Brûlée Cane Sugar, creaming for about 5 minutes on low speed.
  • Add eggs, one at a time, continuing to mix on low speed.
  • While the eggs are being incorporated, quickly whisk together flour, baking soda, and California Sea Salt.
  • A bit at a time, add in flour mix, continuing to stir on low until thoroughly mixed.
  • Remove the bowl from the stand mixer, and fold in walnuts and 2 cups of chocolate chip cookies.
  • Scoop out a rounded Tbs a time of batter, and arrange on ungreased baking trays with about 1" of space between each dollop.
  • Woking in batches as needed, bake for 8-10 minutes, or until just beginning to brown.
  • Remove and allow to cool for 2-3 minutes, before moving in batches to a tray.
  • In a medium sized high walled microwave bowl, pour 1 cup chocolate chips on one side, and 1 cup of white chocolate chips on the other.
  • Microwave on low for 1 minute, before checking and gently stirring with a chopstick. If needed, microwave for a further 30 seconds.
  • Remove from microwave, gently stirring again.
  • One at a time, quickly dip about half of each cookie into the swirled melted chocolate, then transfer to a cooling rack. Repeat until all cookies are half coated.
  • Allow cookies to cool for at least 2 minutes to fully set.
  • Serve on a platter with plenty of glasses of ice cold milk, and devour.