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Classic Chocolate Chip Cookies

Classic Chocolate Chip Cookies

Soft and chewy classic chocolate chip cookies filled with dark chocolate chunks and toasted walnut pieces.
Yield: 10 5-inch cookies
Prep Time: 15 mins
Cook Time: 20 mins
Chill Time: 1 hr 30 mins
Total Time: 2 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, chocolate chunk cookies, classic cookies
Servings: 10 cookies
Author: Maryanne Cabrera


  • 1 cup (226 g) unsalted butter, softened
  • 1 ¼ cup (270 g) light brown sugar, packed
  • ¾ cup (150 g) granulated sugar
  • ¾ teaspoon fine sea salt
  • 1 large egg
  • 2 large egg yolks
  • 1 Tablespoon molasses
  • 2 ¾ cups (360 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (4 oz/113 g) lightly toasted walnuts, roughly chopped
  • 6 oz (170 g) dark chocolate chunks, or chocolate chips
  • sea salt flakes, for sprinkling


  • In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together butter, brown sugar, 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 molasses and mix on medium speed for about 1 minute until batter is thick, fluffy, and smooth.
  • 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. Cover bowl with plastic wrap and let chill in the fridge for 30 minutes.
  • Scoop cookie dough into ½ cup mounds using a #8 scoop or a measuring cup. Place on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour, or until solid.
    *see note for varied cooking times.
  • Preheat oven to 350° F. Space frozen cookie mounds at least 3 inches apart from each other on a parchment lined baking sheet. (5 mounds will fit on a standard half sized baking sheet.) Bake for 18-20 minutes, until the edges of the cookies are set, but the center is still soft.
  • From the oven, immediately sprinkle hot cookies with sea salt flakes. Allow cookies to cool on baking sheet. It will take a few minutes for cookies to regain their structure. The warm cookies will be very soft and delicate. Allow cookies to cool before removing from pan.


Ingredient Notes:
  • To toast whole walnuts: bake in a 350 degree oven for 8-10 minutes until nuts are light golden brown. Chop nuts once cooled. Cool to room temperature before adding to cookie dough.
  • Use good quality dark chocolate. I prefer at 60- 72% dark chocolate.
  • I use Maldon sea salt flakes for sprinkling.
Baking Times:
  • The listed cooking time above is for 1/2 cup (#8) sized cookie dough mounds. If you scoop smaller cookies, you will have to adjust the baking time.
    • Size #20 scoop (3 Tbsp) = 14 minutes baking time, rotate midway
    • Size #40 scoop (1.5 Tbsp) = 12 minutes baking time, rotate midway
  • Store frozen cookie dough in an airtight container in the freezer for up to three months. Baking times refer to frozen dough.
  • Store cooled cookies in an airtight container for up to three days.
All images and text ©The Little Epicurean