Easy Walnut Chocolate Chip Cookies
User Reviews
5
Easy Walnut Chocolate Chip Cookies
Description
Easy Walnut Chocolate Chip Cookies are made from a dough that blends softened unsalted butter with light brown and granulated sugars, providing a balanced sweetness and moistness. The addition of two types of vanilla extract enhances the flavor depth, while the combination of baking soda, baking powder, and cornstarch helps create a soft yet slightly chewy cookie texture. Chilling the dough before baking firms it, allowing the cookies to bake evenly without spreading excessively.
Once baked at 350 °F, the cookies boast a tender crumb with pockets of bittersweet chocolate chips and toasted walnuts for textural contrast and nutty flavor. The walnuts can be swapped with toasted pecans if preferred. These cookies can be enjoyed on their own or paired with milk or coffee for a simple treat.
The recipe notes advise storing fully cooled cookies in an airtight container at room temperature for up to one week to maintain freshness. They can be reheated gently in the oven or microwave to revive texture and flavor. Additionally, the dough can be shaped into balls and frozen for up to three months, allowing convenient make-ahead baking. Thaw slightly before baking and add extra baking time if baking from frozen.
Ingredients
- 225 g unsalted butter softened
- 200 g light brown sugar packed
- 100 g granulated sugar ½ cup
- 2 egg cold, large
- ½ Tablespoon vanilla extract pure
- ½ tablespoon vanilla extract clear or pure
- 375 g all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 cups oz bittersweet chocolate chips such as Ghirardelli 60% Cacao Premium Baking Chips
- 200 g walnuts chopped, toasted, or pecans
Instructions
- Whisk to combine the flour, baking soda, baking powder, and cornstarch in a large bowl; set aside. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating after each addition to incorporate.
- Beat in both types of vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finally, stir in the chocolate chips and nuts if using.
- Transfer the cookie dough into a medium bowl, cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Using a 2-inch ice cream scooper, scoop the dough, scraping each against the bowl as you scoop. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake one sheet at a time until the cookies have puffed up and the tops begin to crackle, 10 to 11 minutes; do not overbake.
- Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store the walnut chocolate chip cookies in an airtight container.
Notes
- Allow cookies to cool completely before storing in an airtight container to maintain texture.
- Layer cookies with parchment paper to prevent sticking during storage.
- Reheat cookies in a 350°F oven for about 5 minutes or microwave in short intervals to restore softness.
- Cookie dough can be portioned into balls and frozen up to 3 months for easy future baking.
- If baking dough from frozen, add a minute or two to the baking time for proper doneness.
User Reviews
Overall Rating
5
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