Chocolate Chip walnut Cookies
Ultra thick and so darn soft on the inside these Chocolate Chip Walnut Cookies are loaded with melty chocolate chips and toasty walnuts in every bite!
Servings: 10 Large Cookies
Calories: 326kcal
Equipment
- 1 Hand/stand Mixer
- 1 Mixing Bowl
- Measuring Cups and Spoons
- 2 Baking Sheets
Ingredients
- 2 Cups (250 gms) All purpose flour
- 2 teaspoon Cornstarch
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ¾ Cup Butter (Softened to room temperature)
- 1 Large Egg (at room temperature)
- ¾ Cup Light Brown sugar
- ¼ Cup Granulated sugar
- 2 teaspoon Vanilla extract
- 1 Cup Chocolate Chips (semi-sweet)
- 1 Cup Walnut chunks (toasted)
Instructions
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, About 2-3 minutes. 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 in the dough.
- Now gently fold in the walnut chunks and chocolate chips. Chill the dough for 2 hours or up to 2 days in the refrigerator. You can also freeze cookie dough balls, to bake for later.
- 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 ¼ 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! ;)
Notes
Storage Information:
- 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 after adding dry ingredients.
- 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.
Nutrition
Serving: 1Cookie | Calories: 326kcal | Carbohydrates: 70g | Protein: 7g | Fat: 17g | Sodium: 301mg | Sugar: 33g