Equipment
* optional
Ingredients
Dry Ingredients
- 420 g all-purpose flour
- 5 g baking soda
- 5 g baking powder
- 4 g kosher salt
- 3 g ground cinnamon
Wet Ingredients
- 225 g unsalted butter, softened to room temperature
- 200 g light brown sugar, packed
- 100 g granulated sugar
- 2 large eggs, room temperature
- 10 ml vanilla extract
Mix-ins
- 300 g medjool dates, pitted and roughly chopped
- 150 g walnuts, roughly chopped
- 150 g pecans, roughly chopped
Nutrition (per serving)
Method
Preheat your oven to 175C/350F. Line two large baking sheets with parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, and ground cinnamon until fully combined.
In a stand mixer fitted with the paddle attachment, cream the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until light, fluffy, and visibly paler in color.
Add the eggs one at a time to the butter mixture, beating well after each addition. Pour in the vanilla extract and mix until just incorporated. Scrape down the sides of the bowl with a rubber spatula.
Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing only until a few streaks of flour remain to avoid overworking the dough.
Using a sturdy wooden spoon or rubber spatula, fold the chopped dates, walnuts, and pecans into the dough. Ensure the dates are evenly distributed and separated, as they tend to stick together.
Scoop rounded tablespoons of dough, approximately 35 grams each, onto the prepared baking sheets. Space the dough mounds about 5 centimeters apart to allow for slight spreading.
Bake in the preheated oven at 175C/350F for 10 to 12 minutes. The cookies are done when the edges are set and golden brown, but the centers still look slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat baking with the remaining dough.
Chef's Notes
- Toasting the walnuts and pecans at 175C/350F for 5 to 7 minutes before incorporating them will dramatically elevate the depth of the nutty flavor profile in the final cookie.
- Because this dough is extremely heavy with mix-ins, ensure your butter is properly softened to room temperature so it can aerate properly and support the dense ingredients.
- For perfectly round, uniform cookies, use a spring-loaded mechanical scoop. The uniform size also ensures even baking across the entire tray.
- While this recipe contains a large volume of sugar, the sweetness is balanced by the natural deep caramel notes of the Medjool dates and the slight bitterness of the walnuts. Do not reduce the sugar, as it is structurally necessary for the chewy texture.
- As this recipe contains raw eggs, avoid consuming the unbaked dough unless you are utilizing pasteurized eggs.
Storage
Refrigerator: 2 weeks — Store in an airtight container to prevent the dense dough from drying out.
Freezer: 3 months — Freeze fully baked cookies in airtight bags, or freeze unbaked dough balls and bake from frozen by adding 2 to 3 extra minutes to the bake time.
