Ultra thick and so darn soft on the inside these chocolate chip walnut cookies are loaded with melty chocolate chunks and toasty walnuts in every bite!
Because, it’s weekend and we all deserve a cookie! A huge one. And certainly these are some of the best chocolate chip cookies I have made in a while.
Between the soft cookie dough, crunchy walnuts and about a million of melty chocolate pockets-this one easily beats some of the best chocolate chip cookie recipes out there!
Cookies: Taste & Texture
- Slightly crispy and golden on the outside
- A ton of texture from chocolate chips and toasty walnuts
- That remarkable thickness! Probably the thickest cookie you will ever bake
- To die for soft in the centers
Most noteworthy, they tick all the marks of a perfect chocolate chip cookie.
Walnut chocolate chip cookies: Ingredients
This recipe is created to produce 5 large sized cookies. It is based off of my super thick choc-chip cookies. I increased the amount of ingredients used to produce even more thicker and chewier cookies.
- We are adding more brown sugar than white for an ultimate chewy texture.
- Cornstarch, to produce that ultimate thick cookie ever known.
- Semi sweet choc-chips (I ain’t a fan of cloyingly sweet cookies). You may substitute them with milk chocolate chips too. No judgments here! 😉
- Room temperature butter and egg. One more time, room temperature only!
- Walnuts, for a texture contrast to these mouth melting delicacies!
Use Quality ingredients to bake best cookies:
I must say what a difference high quality ingredients make! Make sure to use good quality chocolate chips and vanilla (in the amount I mention) too. And you will know what I am talking about.
Also walnuts are a huge help in producing super thick cookies. I swear by the love of chocolate chip cookies!
Furthermore, chocolate and walnut flavor together in buttery soft cookies will blow your mind away!
How to make Chocolate Chip Cookies:
- Toast the walnuts: This step will give your nuts a beautiful aroma and will make the cookies taste a dozen times better.
- Cream Butter and Sugars: Always use butter softened to room temperature. Over softened butter won’t let the cookies bake thick.
- Add dry Ingredients: After adding dry ingredients to wet, don’t over beat the cookie dough.
- Add nuts and chocolate chips: Fold in chocolate chips and walnuts (if adding). If you are not a fan of nuts, you may skip them. The cookies will still bake thick.
- Chill the Cookie Dough: Chill your dough for a minimum of an hour before baking. If not in hurry, you can chill the dough up to 2 days in the refrigerator
- Shape the cookie dough balls: Divide the dough into 10 balls. Each ball will be about 1/4 cup each. Don’t flatten the balls, this way your cookies will stay perfectly thick!
- Finally Bake: Allow cookies to cool down for a few mins on baking tray and cool completely on a wire rack.
I have shared numerous tips and tricks to produce thick chocolate chip cookies in this post. You don’t want to miss that out before baking these!
Seems like you are about to attain Chocolate chip cookie Nirvana! I am so excited for you to experience it.
More Chocolate Desserts for you:
Easy chocolate cupcakes (small batch recipe)
These Valentines brownies cookies are a must try!
You will love these brownies bakes in cupcake liners
If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook!
Chocolate Chip walnut Cookies
- 2 Cups (250 gms) All purpose flour
- 2 tsp Cornstarch
- 1 tsp Baking soda
- 1/4 tsp Salt
- 3/4 Cup Butter (Softened to room temperature)
- 1 Large Egg (at room temperature)
- 3/4 Cup Brown sugar
- 1/4 Cup Granulated sugar
- 2 tsp Vanilla extract
- 1 Cup Chocolate Chips (semi-sweet)
- 1 Cup Walnut chunks (toasted)
To toast Walnuts:
- Line a baking sheet with foil and preheat oven to 350 deg F.
- Spread walnut pieces in an even layer and toast for about 7-10 minutes or until fragrant. Keep flipping and turning them every now and then to avoid burning. Allow to cool.
To make the cookies:
- Beat butter and both sugars together on medium speed using a stand mixer or hand beater until creamy and fluffy. Add in vanilla and egg. Beat on medium high to combine for about a minute.
- Sift flour, cornstarch, baking soda and salt on the creamed mixture and combine just until flour disappears.
- Gently fold in the walnut chunks and chocolate chips. Chill the dough for one hour or up to 2 days in the refrigerator.
- When ready to bake, preheat the oven at 350 deg F and line 2 baking sheets with silicon mat or parchment paper.
- Divide the dough into 10 equal sized portions. Each cookie will be about 1/4 cup. Form balls out of these portions and bake for 11-13 minutes, rotating the baking sheet halfway through.
- Let the cookies cool on the sheet for 10 minutes before transferring on the wire rack to cool completely.
- Enjoy one warm!
- The cookies will stay fresh for about 3-4 days at room temperature, covered tightly.
- Both baked cookies and unbaked cookie dough balls can be frozen. Thaw baked cookies on the counter top for a few hours before serving. No need to thaw unbaked cookie dough balls. Just bake them for an extra minute.
- My number 1 tip would be to use a kitchen scale to measure ingredients.
- Do not over mix the cookie dough.
- While baking a second batch of cookies in the same tray, don't put cookie dough balls on hot tray.
- Allow the cookie dough to chill for a few hours before baking. This will enhance the texture and flavor profile of your cookies and they won't over spread.