Get ready to transform your kitchen into a bakery paradise with these mind-blowing Thick Chocolate Chip Walnut Cookies that will make your taste buds dance with joy! Imagine biting into a cookie so perfectly crisp on the edges, yet gloriously soft and chewy in the center, packed with rich chocolate chips and crunchy walnuts that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these cookies are guaranteed to become your new obsession and the star of every gathering!
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 cup chopped walnuts
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined and set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips and chopped walnuts using a rubber spatula, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure all ingredients are at room temperature for better mixing and consistent texture.
- Don't overmix the dough - this can lead to tough cookies instead of soft, tender ones.
- Use a cookie scoop for uniform size and even baking.
- For extra richness, toast the walnuts before adding them to the dough.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For perfectly round cookies, use a large round cookie cutter to shape them immediately after removing from the oven.
- Experiment with different chocolate chip varieties like dark, milk, or semi-sweet for unique flavor profiles.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
