I’ve had a favorite chocolate chip cookie recipe for years (THIS recipe), but these chocolate chip walnut cookies definitely give them a run for their money! The ingredient list (and ratios) is very similar to my previous favorite, but with a few minor differences. I mean, obviously from their name they have walnuts. They also have a small amount of cornstarch. I’ve seen numerous chocolate chip cookie recipes with cornstarch but I’ve always been reluctant to give them a try because I don’t like soft-batch style cookies or cookies with instant pudding mix. And you know what the second ingredient of instant pudding mix is? That’s right cornstarch! However, the small amount of cornstarch in this recipe gives these cookies a slightly softer, slightly chewier texture, while still maintaining crisp, slightly crunchy edges. It’s not a huge difference, but noticeable none the less.
These cookies also have less sugar than my previous favorites and only one egg (vs one egg + one egg yolk). Less sugar makes for a taller, thicker cookie (ie less spreading), but don’t worry there’s still enough sugar to make you feel slightly sick after your second cookie! 😉 As with lots of cookie recipes, this dough needs to chill for at least 2 hours (or overnight). Don’t try to skip this step! It’s totally worth the wait AND completely necessary if you want your cookies to have great texture! I don’t know if I can call these my new favorite chocolate chip cookies, but it’s a close race for sure! I’ll definitely be making these cookies again. Enjoy!
Chocolate Chip Walnut Cookies
3/4 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
1 tbsp vanilla extract
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
2 cups all-purpose flour (I used White Lily)
1 cup semi-sweet chocolate chips
1 cup toasted chopped walnuts
1. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment on medium speed until light and fluffy.
2. Beat in the egg and vanilla. Lastly, beat in the cornstarch, baking soda, salt and flour until a soft dough has formed. Stir in the chocolate chips and walnut pieces gently.
3. Refrigerate the cookie dough for AT LEAST two hours, up to overnight. This is MANDATORY and chilling the dough is necessary to produce thick, fat, chewy cookies that do not spread. Don’t skip this step!
4. Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or mist the sheets lightly with cooking spray.
5. Using 3 tbsp scoop, place dough onto the baking sheet. Bake for 11-12 minutes until tops are golden and edges are lightly browned. Cookies will not appear done at first, but will set upon cooling. You don’t want to overbake! Cool the cookies on the baking sheet for about 5-10 minutes before carefully transferring to a wire rack to cool completely. Makes 19 cookies.
*adapted from The Domestic Rebel