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walnut chocolate chip cookies

Thick and Gooey Walnut Chocolate Chip Cookies

5 from 1 vote
These thick, gooey Walnut Chocolate Chip Cookies deliver bakery-style indulgence with a perfectly chewy center and crisp edges. Using cold butter and chilling the dough guarantees a tall, restaurant-quality cookie loaded with chocolate chunks and toasted nuts.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours 4 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups all-purpose flour Spoon and leveled
  • 1 cup cake flour Keeps the texture tender
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup cold unsalted butter Cut into small cubes
  • 1 cup light brown sugar Packed tightly
  • ½ cup granulated white sugar
  • 2 large eggs Cold from the fridge
  • 2 teaspoons vanilla extract
  • 2 cups semi-sweet chocolate chunks Provides large melted pools
  • 1 ½ cups walnuts Roughly chopped and toasted

Equipment

  • 1 stand mixer For beating cold butter
  • 2 Baking sheet For baking cookies and toasting nuts
  • 1 kitchen scale Highly recommended for accurate flour measurement

Method
 

  1. Spread the chopped walnuts on a baking sheet and bake at 350°F for 8-10 minutes until fragrant, then let cool completely.
  2. Beat the cold, cubed butter, brown sugar, and white sugar together in a stand mixer on medium speed until it forms a thick, slightly gritty paste.
    creaming cold cubed butter and sugars in a stand mixer
  3. Mix in the cold eggs one at a time until just incorporated, then pour in the vanilla extract.
  4. Pour in the all-purpose flour, cake flour, baking soda, and salt, mixing on low speed until just a few dry flour streaks remain.
    pouring dry ingredients into stand mixer bowl
  5. Fold the semi-sweet chocolate chunks and cooled toasted walnuts into the thick dough using a sturdy spatula.
    folding large chocolate chunks and toasted walnuts into cookie dough
  6. Divide the heavy dough into 8 large, rustic mounds, place them on a parchment-lined tray, and chill in the refrigerator for at least 90 minutes.
  7. Transfer the chilled mounds to a baking sheet and bake at 400°F for 12-14 minutes until the edges are golden but centers are still soft and pale.
  8. Let the cookies rest on the hot baking sheet for 10 minutes to finish setting before moving them to a cooling rack.

Nutrition

Serving: 170gCalories: 680kcalCarbohydrates: 72gProtein: 9gFat: 41gSaturated Fat: 18gPolyunsaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 105mgSodium: 390mgPotassium: 250mgFiber: 5gSugar: 45gVitamin A: 750IUCalcium: 60mgIron: 4.5mg

Notes

Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze the unbaked dough mounds for up to 3 months and bake them straight from the freezer by adding a few extra minutes to the baking time.

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