Bakery-style Chocolate Chunk Cookies with Walnuts
This crowd-pleasing chocolate chunk cookie recipe does not disappoint. These cookies are a breeze to make, and with a short resting time, you'll be well on your way to eating through the batch before the end of the day!
Equipment
- Measuring Spoons, Cups
- Mixing Bowls
- Wooden Spoon
- Whisk
- Rubber Spatula
- Baking Pans
- Parchment Paper
- Digital Scale optional
Ingredients
- 1 cup Salted Butter 227g - melted (for cakey cookies, use room temperature)
- 1 cup Light Brown Sugar 200g - packed
- ½ cup Dark Brown Sugar 100g - packed
- ¼ cup Granulated Sugar 50g
- 2 large Eggs room temperature
- 1 tsp Vanilla Extract 4g
- 1 tbsp glucose 15g - optional
- 2 tbsp Maple Syrup 30g - room temperature
- 3 ½ cups All-Purpose Flour 450g
- 1 tbsp Corn Starch 8g
- 2 ½ tsp Baking Powder 10g
- ½ tsp Baking Soda 4g
- ½ tsp Kosher Salt 3g - optional
- 1 ¼ cups Walnuts 145g - chopped
- 1 cup Mini Chocolate Chips 180g
- 1/2 cup Chocolate Chunks 85g
- 1 pinch Flaky Sea Salt optional
Instructions
- Melt butter on half power in the microwave until almost fully melted. Stir until the rest of the butter melts. Set aside while you measure out the remaining ingredients.For a cakier version, opt for butter softened to room temperature.1 cup Salted Butter
- Once the butter has cooled and all other ingredients have been measured, stir butter, light brown sugar, dark brown sugar, and granulated sugar in a large bowl until there are no remaining clumps.1 cup Light Brown Sugar, ½ cup Dark Brown Sugar, ¼ cup Granulated Sugar
- Lightly stir eggs and vanilla extract in a small bowl. Pour into the large bowl of butter and sugar and stir until combined.2 large Eggs, 1 tsp Vanilla Extract
- Add glucose syrup and maple syrup to the large bowl.1 tbsp glucose, 2 tbsp Maple Syrup
- In a medium bowl, add all-purpose flour. In a small container, mix corn starch, baking powder, baking soda, and salt (optional). Pour over the flour and whisk until just combined. Do not overmix.3 ½ cups All-Purpose Flour, 1 tbsp Corn Starch, 2 ½ tsp Baking Powder, ½ tsp Baking Soda, ½ tsp Kosher Salt
- Gradually add dry ingredients to the large bowl of wet ingredients. Stir until just combined after each addition.
- Add walnuts and chocolate chips and mix until incorporated.1 ¼ cups Walnuts, 1 cup Mini Chocolate Chips
- Cover with plastic wrap and refrigerate for a minimum of 1 hour.
- Preheat oven to 350°F / 176°C and line baking sheets with parchment paper. Scoop 3 Tbsp per cookie when batching out the dough. I can usually fit 8 cookies on one half sheet pan.
- Bake for 13-15 minutes until edges start turning golden brown. Hit the pan against the oven several times to help them settle.
- Press 2-3 chocolate chunks in each hot cookie and follow with a sprinkle of flaky sea salt.1/2 cup Chocolate Chunks, 1 pinch Flaky Sea Salt
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.
Nutrition
Serving: 1CookieCalories: 281kcalCarbohydrates: 36gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 198mgPotassium: 89mgFiber: 1gSugar: 21gVitamin A: 257IUVitamin C: 0.1mgCalcium: 57mgIron: 1mg
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