Description
Thick and chunky, these Chocolate Chip Walnut Cookies have a soft, chewy texture with crunchy walnuts and melted chocolate in every bite. Ready in under an hour!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large eggs
- 1 tablespoon (15ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- 2 teaspoons (4g) corn starch
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 bag (12oz/340g) semi-sweet chocolate chips (reserve ¼ cup for topping the cookies)
- 1 ¼ cups (150g) chopped walnuts
- Maldon sea salt flakes (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes. Chop walnuts if needed.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next, add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form. Before the dough thickens, add the chocolate chips and walnuts. Save ¼ cup of chocolate chips for topping the cookies. Beat until incorporated. Set aside.
- Using a large cookie scoop to scoop the dough and place the dough 2 inches apart on the baking sheet. Place extra chocolate chips on top of the dough. Bake for 11-13 minutes. The center of the cookies should be slightly underbaked but not too gooey. Add a pinch of flakey sea salt when it’s fresh out of the oven. Allow to cool on the baking sheet for at least 15 minutes before transferring to a wire rack to cool.
Notes
Storing: These will last for 3 or 4 days when stored in an airtight container at room temperature. They also freeze well, both as cookie dough or baked cookies. Thaw on the counter before baking the cookie dough.