Thin and crispy, soft and chewy, or thick and cake-like. What’s your favorite type of chocolate chip cookie? I’ll take them all! I’ve made quite a few chocolate chip variations over the years, but this one is my absolute favorite. If I could only have one kind of cookie for the rest of my life, it would be these walnut chocolate chip cookies.
This is not any old average cookie. Just like the chocolate chip cookies I shared earlier this week, each baked cookie is made from a hefty 1/2 cup of cookie dough. It’s massive. Think about it: most cookie recipes call for a rounded tablespoon of cookie dough.
This recipe uses bread flour instead of the standard all-purpose flour mostly commonly used in cookie recipes. I opted for bread flour because of its higher protein content. This lends to a cookie with more bite and structure. It’s a strong cookie that holds up really well. As it bakes, the outside forms a crust while the insides remain soft.
I love cookies fresh from the oven when the chocolate is melted and the insides are still little gooey. These cookies definitely do not disappoint. They’ll be great for summer road trips (or the perfect airplane snack) because they remain soft days after baking.
Walnut Chocolate Chip Cookies
Yield: makes 9
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar, packed
- 3/4 tsp fine sea salt
- 1 large egg
- 2 large egg yolks
- 1 1/2 tsp pure vanilla extract
- 2 1/2 cup bread flour*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup (4 oz) lightly toasted walnuts, roughly chopped*
- 6 oz dark chocolate chunks (or chocolate chips)
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter, sugar, brown sugar, and salt until smooth. Scrape down bowl as needed.
- Add egg and egg yolks one at a time, mixing on low speed until fully incorporated. Add vanilla. Mix on medium speed for 2-3 minutes until batter is thick, fluffy, and pale.
- In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks.
- Scoop cookie dough into 1/2 cup mounds using a #8 scoop or a measuring cup. Place on mounds on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour until solid (or in the fridge for a few hours until solid).
- Preheat oven to 350 degrees F. Space solid cookie mounds at least 3 inches apart on a parchment lined baking sheet. Bake for 20-22 minutes until the edges of the cookies are set. Allow cookies to cool on baking sheet. Enjoy cookies warm.
- I used bread flour due to its higher protein content. If desired, simply substitute equal amount of all-purpose flour.
- To toast walnuts: bake in a 350 degree F oven for 8-10 minutes until nuts are light golden brown. Chop nuts once cooled. Allow nuts to cool to room temperature before adding to cookie dough.
- The listed cooking time above is for 1/2 cup sized cookie dough mounds. If you scoop smaller cookies, you will have to adjust the baking time.
- Use good quality dark chocolate. I prefer 72% dark chocolate.
- Store cooled cookies in an airtight container for up to three days. Reheat in the microwave for a few seconds to refresh cookies.
The Little Epicurean