Chocolate chip walnut cookies with toasty walnuts
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!
Servings: 5 Large Cookies
- 1 Cup (125 gms) All purpose flour
- 1 tsp Cornstarch
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 6 Tbsp Butter (Room temperature)
- 1/2 Large (2 Tbsp) Egg
- 6 Tbsp (75 gms) Brown sugar
- 2 Tbsp (25 gms) Granulated sugar
- 1 tsp Vanilla extract
- 1/2 Cup Chocolate Chips (semi-sweet)
- 1/2 Cup Walnut chunks (toasted)
To toast Walnuts: 1. Line a baking sheet with foil and preheat oven to 350 deg F.2. 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: 1. Beat butter and both sugars together on medium using a stand mixer or hand beater until creamy and fluffy. Add in vanilla and egg. Beat on high to combine for about a minute.2. Sift flour, cornstarch, baking soda and salt on the creamed mixture and combine just until flour disappears.3. Gently fold in the walnut chunks and chocolate chips. Chill the dough for one hour or up to 2 days in the refrigerator.4. When ready to bake, preheat the oven at 350 deg F and line a baking sheet with silicon mat or parchment paper.5. Divide the dough into 5 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.
6. Let the cookies cool on the sheet for 10 minutes before transferring on the wire rack to cool completely.
7. Enjoy warm!