This chocolate chip cookie is a fluffier, thicker twist on a classic recipe. Each bite of these chocolate chip cookies is packed with chocolate and walnuts.
Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and eggs one at a time until incorporated.
1 cup butter, ¾ cup granulated sugar, ¾ cup dark brown sugar, 2 teaspoon vanilla extract, 2 large eggs
Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and all of the walnuts.
2 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup walnuts, 2 cup chocolate chips
Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor.
flaky sea salt
Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour, or overnight. You can also freeze the cookie dough for 30 minutes.
Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough.
Notes
Storage
Store the baked cookies in an air-tight container and keep in a cool, dry place for up to 5-7 days.You can also freeze these cookies for the future. To store, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them.
To freeze, place them in the freezer for up to a month. Thaw them in the fridge or on the counter when you want to enjoy them. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.
Baking Tips
Use room temperature butter for soft and chewy cookies.
Make your cookies the same size to ensure the cookies have the same texture. We recommend using a cookie scoop for uniform cookies.
Don't over-mix ingredients or the cookies may become tough.
Bake on the middle rack for even cooking.
Cool down the cookies before storing them to ensure the cookies maintain their perfect texture. The steam from hot cookies will make the cookies soggy.