Best Chocolate Chip Walnut Cookie Recipe
This chocolate chip walnut cookie recipe brings together buttery cookie dough, melty chocolate chips, and perfectly toasted walnuts for that ideal balance of chewy and crunchy.
Servings: 14 jumbo cookies
Ingredients
- 1 cup unsalted butter cold and cut into small cubes
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoons pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 2 cups chopped walnuts
Instructions
- Preheat your oven to 415°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on low speed for 30 seconds. Increase speed to medium for another 30 seconds, then high for a final 30 seconds, until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- On low speed, blend in the cornstarch, baking soda, salt, and flour until just combined. Be careful not to overmix.
- Fold in the chocolate chips and walnuts until evenly distributed.
- Transfer the dough to the refrigerator and let it rest for 15 minutes to allow the butter to firm up slightly.
- Measure out roughly 4 to 4.5 ounce pieces of dough. This is also a heaping 1/3 cup. I just use a 1/3 measure cup to kind of scoop up the dough. It will go a bit above the top of the measuring cup. You don't want the cookie dough balls to be really smooth. You want them to look jagged and rustic.
- Arrange four dough balls per baking sheet, spacing them at least 3 inches apart.
- Bake one sheet at a time on the middle rack for 11-13 minutes, checking at the 10-minute mark. The cookies should appear set on the edges with a slightly soft center. I cook mine for 12 minutes.
- Allow cookies to cool directly on the baking sheet for 15 minutes before transferring to a wire rack. This times lets them finish cooking on the hot pan.
- Store leftovers in an air-tight container for up to 5 days or in the freezer for much longer.
Notes
- For extra thick cookies, chill the dough for 30-60 minutes before baking.
- If you prefer smaller cookies, create cookie dough balls that are your typical 1.5 tablespoon size and bake for 8-10 minutes. I'll often do half the batch as big cookies and half the batch as "normal" sized cookies.
- Letting the cookies rest on the baking sheet is crucial—they will continue to firm up as they cool.
- You can use pecans in place of the walnuts if that's what you like or have on hand. Both nuts are delightful in this recipe.
Nutrition
Serving: 1large cookie | Calories: 550kcal | Carbohydrates: 54g | Protein: 8g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 262mg | Potassium: 276mg | Fiber: 4g | Sugar: 29g | Vitamin A: 455IU | Vitamin C: 0.2mg | Calcium: 53mg | Iron: 3mg
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