BEST Chewy Chocolate Chip Walnut Cookies
These Chocolate Chip Walnut Cookies are soft and chewy on the inside, and crispy on the outside. Thick cookies studded with crunchy walnuts and sweet chocolate chip morsels, then sprinkled with a touch of sea salt.
Servings: 24 cookies
Calories: 350kcal
Ingredients
- 3 cups all-purpose flour
- 1 tsp salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 16 tablespoon cold, unsalted butter cubed
- ¾ cup granulated sugar
- 1 ¼ cup dark brown sugar (tightly packed)
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 cup chocolate chunks
- 1 ½ cup chopped walnuts
- sprinkle sea salt (for finishing)
Instructions
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or a slip mat.
- Combine the dry ingredients - the flour, salt, baking powder, and baking soda - in a large bowl and mix well.
- In another bowl, or a stand mixture, add the butter, granulated sugar, and brown sugar and combine. Add the eggs, then vanilla, beating continuously until combined, about 1-2 minutes.
- Carefully add the flour mixture on low speed until it’s incorporated into the sugar mixture. Add the chocolate chips, the chunks and the walnuts and stir lightly until just combined (don’t over-mix). The batter will be thick at this point and you may want to switch over to a large wooden spoon to make sure everything is fully mixed. (If your batter feels too dry, add a tablespoon of milk or water to soften it up and make it easier to mix.
- Chill the dough for about 20 minutes in the fridge. This will improve the texture of the cookie and will also help prevent the cookies from spreading when baking. It also helps the dough meld together, making the dough balls easier to form in the next step.
- Using a large cookie scoop, scoop out the dough and roll it into ½ - 1 inch balls. Place the dough on the prepared baking sheets, no more than 6 cookies per pan. Press a few extra chocolate chunks into the top of each cookie.
- Bake the cookies for about 15 minutes, or until they turn a light golden brown color and are slightly crispy at the edges.
- Remove the cookies from the oven and sprinkle with flakey sea salt.
- Allow the cookies to rest on the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For crispier cookies, bake them 1-2 minutes longer.
- Store cookies in an airtight container at room temperature for up to 1 week.
- Cookies can be frozen in an airtight container for up to four months.
- Cookie dough can be frozen for up to 3 months and used as needed.
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 146mg | Potassium: 182mg | Fiber: 2g | Sugar: 24g | Vitamin A: 265IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg
