Go Back Email Link
4 chocolate chip cookies on parchment lined baking sheet

Lifechanging Chocolate Chip Walnut Cookies

Print Recipe
Crispy & golden outside with gooey-cookie centers and packed with chocolate and nuts these are going to be your new favorite cookie!
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 37 minutes
Author adapted from Modern Honey

Ingredients

  • 1 cup butter 2 sticks, cubed and chilled
  • 1 1/2 cups cake flour *see notes
  • 1 1/2 cups all purpose flour
  • 1 tsp cornstarch
  • 3/4 tsp baking soda
  • 1 tsp Diamond kosher salt if using table salt use 1/2 tsp
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp pure vanilla extract
  • 2 eggs cold
  • 2 cups chocolate chips I used a combination of semi sweet and dark chocolate
  • 2 cups walnuts measured before chopping, toasted and chopped (*see notes)
  • Flakey sea salt such as Maldon for sprinkling

Instructions

  • *Toasting the walnuts is optional but adds a great flavor and really nice texture to the final cookies.
  • Get Everything Ready
  • If toasting walnuts do this first so that they're no longer warm when you start the cookie dough.
  • Preheat oven to 410 degrees and line 2 large baking sheets with parchment paper or Silpat mats.
  • Cut cold butter into small cubes (about 1/2 inch square) and chill until ready to use.
  • Measure both flours, cornstarch, baking soda and salt into medium bowl , whisk to combine and set aside

  • Make Dough
  • In large mixing bowl cream cold butter and both sugars with electric mixer until smooth and creamy. This will take between 2 and 4 minutes, depending on your mixer
  • Add vanilla and cold eggs, one at a time, beating to thoroughly mix after each egg. Scrape bowl.
  • Add flour mixture and beat on low just until combined. You don't want to overmix. You'll need to scrape the bowl a couple of times to make sure all the flour is incorporated.
  • Add the chocolate chips and walnuts and mix just until distributed evenly.
  • Divide dough into 8 large balls (if using a scale they'll each be about 7 ounces) and place 4 on each lined baking sheet. DO NOT FLATTEN!
  • Sprinkle the top of each with a little flakey salt.
  • Bake in a 410 degree oven 9-12 minutes. They won't flatten out during baking and will look underdone but be golden on the tops. Don't overbake.
  • Let them rest ON THE WARM BAKING SHEETS for 10 minutes to set before eating.

  • Enjoy!!!!

Notes

  • If you don't have cake flour substitute 1 and 1/4 cups plus 1 Tablespoon of all purpose flour sifted with 3 Tablespoons of cornstarch
  • To toast walnuts, spread walnut halves and pieces out on a baking sheet in a single layer. Place in a preheated 350 oven for 8 minutes. Move onto a cutting board and chop. Make sure they are completely cooled before adding to the cookie dough.