These Chocolate Chip Walnut Cookies are easy to make with simple ingredients, resulting in big, chubby quarter-pound cookies that are crisp outside and also chewy and gooey inside with pools of melty chocolate.
3 ¼cupsbread flourit will make these cookies light and chewy
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonkosher saltor 1 teaspoon of sea salt
2sticksunsalted buttercold and cut into cubes (OR 1 cup unsalted butter)
1cuppacked light brown sugar
1cupgranulated sugar
2eggschilled
2teaspoonsvanilla extract
2cupschopped semisweet chocolateor chocolate chips (Use good-quality chocolate such as Valhrona). If you prefer you can use milk or dark chocolate instead!
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Reserve!
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute or until softened slightly. Add the sugars, mixing well until combined. Then, add eggs and vanilla, beating at medium-low speed until the cookie mixture separates.
Turn the mixer off, add the dry ingredients and mix on low speed until the dough just comes together. Using a tuber spatula, fold the chocolate chips and walnuts into the dough.
Make even-size cookie mounds and weigh each on a kitchen scale. Each must be about 4.5 ounces each or 127.5 g each.
Place cookie mounds on 2 parchment-lined baking sheets and freeze the cookie dough mounds for 1 hour. They’ll firm up and won't spread as much when baking. NOTE: If you prefer, you can freeze the cookie dough at this point for baking another day (make ahead).
Preheat the oven to 375°F (190° C).
Bake the cookie dough mounds straight from the freezer for 18-20 minutes, or until golden brown along the edges and the tops start to brown. The center will be slightly under-baked, making it moist and chewy inside!
Allow our chocolate chip walnut cookies to cool for 5 minutes on the baking sheet. Then gently transfer them to a wire rack to set and cool more. You can have them slightly warm if you want!
How to Store Chocolate Chip Walnut CookiesStore these baked and cool chocolate chip walnut cookies in a Ziploc bag or airtight container for about 2-3 days. Make sure to remove as much air as possible from the bag.You can freeze them. But be aware after thawing, they won’t have crisp edges anymore yet they will still be moist.To defrost these baked cookies faster, wrap each cookie in a paper towel and microwave for about 15-18 seconds.
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