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"These bakery style cookies are going to be your favorite as they are mine. They have become so popular since I perfected them. Soft, Chewy, Chocolatey and Delicious!"
Chewy Walnut Chocolate Chip Cookies
“I have always said... "It's not worth turning on the oven if I don't have walnuts to go in my chocolate chip cookies or brownies!"
These cookies have changed my mind on this phrase... But only if I am not feeling like a nut that day! 🤷🏻♀️🤣 Super soft and chewy chocolate chip cookies are the most popular cookie recipe I own. Years to perfect, making changes every time I baked a batch over the years. There are multiple ingredients and steps to this perfect recipe and I will reveal the secrets! These have the absolute chewiest chocolate chip cookie texture. Many tweaks to "The One With Phoebe's Cookies -"Nesele Toulouse" 🤭 (WYKYK) over the years I have finally mastered the best chocolate chip cookies ever!” 🍪
Servings – 16 XL or 20 large cookies Prep Time – 10 Minutes Cook Time - 14 Minutes
Ingredients:
2 1/4 cups all-purpose flour, spooned & leveled
1 teaspoon baking soda
1 3/4 teaspoons cornstarch
3/4 teaspoon salt
1 1/2 sticks unsalted butter or margarine, melted
3/4 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg & 1 egg yolk
2 1/2 teaspoons pure vanilla extract
1 1/4 cups semi-sweet chocolate chips, chocolate chunks, or combination of both
1/2 to 1 cup chopped walnuts, optional - amount depends on your individual taste, I add 3/4 cup.
Instructions:
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. This will sift and incorporate all the ingredients together. You can use a fork if you do not have a whisk. Set aside.
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
Whisk in the egg and yolk; then whisk in the vanilla extract.
The mixture will be thinner than you are use to. Pour in the combined dry ingredients and mix with a large spoon or rubber spatula. The dough will be very soft at first, then thicken, and may seem a little crumbly; this is perfect.
Fold in the chocolate chips/chunks and optional walnuts. The chocolate chips may not stick to the dough because of the melted butter or margarine, do your best to combine them. I promise... it will all come together. This was part of my trial and error process. You can push them into the balls of dough as you roll them once the dough chills.
Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days, if you don't plan on baking them right away. (If I do this... the dough will be gone before I get to bake them... Yeah, not supposed to eat raw dough... blah blah blah... I'm still alive and healthy over all these years!... Just saying...) 🤷🏻♀️🤭🤣
*Chilling the dough causes less spreading and is the most super duper crucial part of the making of the chewy and soft part of these cookies.
Take the dough out of the refrigerator and allow it to slightly soften at room temperature for about 5-10 minutes.
Preheat oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a tablespoon measuring spoon (I personally love using ice cream scoops with the releaser in them.. Makes for easier and proportioned cookies.) measure 3 Tablespoons of dough. Roll into a ball, making the shape rather taller than wide—almost like a tubular shape. Do NOT flatten or pat down... I know we all have the tendancies to want to do this for some reason! (Like some will smash down a hamburger before eating it) his will ensure the cookies bake up thicker for that chewy part we want.
Repeat with remaining dough. Place 6-8 balls of dough onto cookie sheet.
Bake the cookies for 14 minutes (15-16 for XL) or until the edges are very lightly browned. The centers will look soft and almost undercooked, but the cookies will continue to set as they cool. Cool on the baking sheet for 15 minutes.
You can press in a few extra chocolate chips onto the tops of the warm cookies. This just gives them the WOW factor!... ok and of coarse more chocolate... Who doesn't like more chocolate right?... Am I right?
After 15 minutes of cooling on the baking sheet, transfer cookies to a wire rack to cool completely. Let them sit without touching for at least 20 minutes if you can help yourself... trust me... I always end up with what I call "pizza mouth" = which is burning the roof of your mouth with the hot cheese and sauce.. in this case it would be a hot chocolate chip! WHY? Because I have to eat one! ok...ok... two! 🤭🤣🤪🫣🍪
Cookies stay fresh covered at room temperature for up to 1 week.
Notes:
Want to freeze and make the dough ahead of time?
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow it to come to room temperature for 15 minutes then continue with baking process.
Baked cookies freeze well for up to 3 months. (They never last that long for me once I bake them!) 🐽🤭
Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute or two, no need to thaw. These are great to have on hand when unexpected guests come over. You can pop them in the over really quick and have fresh cookies at your finger tips!
Can I add different add-ins?
Of course you can! Like I always say.... Play with your food!
Just keep the total amount of chosen add-ins around 1/2 - 1 cup, you can add whatever your heart desires. Try other chopped nuts such as pecans, peanuts, or even macadamia nuts, M&Ms, other chips like white chocolate chips, cream cheese chips, butterscotch or even mint chips, dried cranberries or other chopped fruits you like, chopped up heath bars, or peanut butter cups, etc. I personally like to add an added 1/2 cup of mini M&M's or Reese's Pieces.
You can even add 1/2 cup sprinkles to give them color for a fun occasion. (Great for sending a tray with the kiddos for their Birthday to share with the class... Just leave out any nuts if doing this.)
And FINALLY... The SECRETS you have all been waiting for... Pièce de résistance... DUN DUN.... 🤣
An extra egg yolk and melted butter/margarine increases the chewy factor.
More brown sugar than white sugar gives additional moisture from the molasses for a softer cookie, and rich coloring.
Cornstarch produces a soft and thick cookies
Chilling the dough results in a thicker cookie. This is SUPER important! - I have finally learned this over the years.. I was ALWAYS impatient and wanted the cookies NOW.. Which always ended up in a melted looking crispy, cunchy, brittle cookie. Hey they were still good... just crmpled over ice cream! Check out my Bloopers page coming in 2025!
Rolling the chilled cookie dough balls into a more lumpy, tubular, mounded shape rather than a full, smooth looking round ball makes the cookies the bakery-style textured thickness I am referring to.
"This cookie has been tried over and over through the years. I have finally perfected it to my liking... and I know you will love them too! This is the cookie you are always thinking about in your head, get fresh from a bakery and try to make at home and it never comes out the way you want it... Look no further... YOU found it my friend! Think of a thick gourmet cookie, warm from the oven while relaxing in a resort spa.... yeah they are that good!"
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.