These are not just any chocolate chip cookies; they are the epitome of indulgence, featuring a perfect balance of chewy and crispy textures. Each bite is a delightful explosion of chocolatey goodness, complemented by the rich, nutty flavor of toasted walnuts. These cookies are big, thick, and utterly satisfying, making them the ultimate treat for any chocolate lover.
Why You Will Love This Recipe
You will fall in love with this recipe for its simplicity and the way it transforms basic ingredients into something extraordinary. The combination of semi-sweet chocolate chips and toasted walnuts adds depth and complexity to the flavor profile, while the cornstarch ensures that the cookies remain soft and chewy. Plus, the option to customize with additional chocolate chips on top allows you to make these cookies even more decadent. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cookies will not disappoint.
Introduction
There’s something magical about the smell of freshly baked cookies wafting through your home. It evokes memories of childhood, family gatherings, and cozy afternoons spent with loved ones. This recipe for big, thick chocolate chip cookies takes that nostalgia and elevates it to new heights. With a few simple steps and readily available ingredients, you can create cookies that are not only delicious but also impressive enough to share with friends and family. So, preheat your oven and get ready to indulge in the best chocolate chip cookies you’ll ever make!
Ingredients:
- 1⅓ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
Preparation:
Step 1:
Preheat your oven to 350ºF (175ºC). This is a crucial step to ensure that your cookies bake evenly and achieve that perfect golden-brown color.
Step 2:
Spread the chopped walnuts out on a baking sheet in a single layer. Toast them in the preheated oven for about 5 minutes, or until they are fragrant and lightly golden. Keep an eye on them to avoid burning. Once toasted, remove them from the oven and let them cool completely. It’s important to let them cool to prevent melting the chocolate chips when mixed into the dough.
Step 3:
In a small mixing bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. This step ensures that the dry ingredients are evenly distributed, which is essential for consistent baking results.
Step 4:
In a large mixing bowl, beat the softened unsalted butter and both sugars (brown and granulated) together using an electric mixer on medium speed for 2-3 minutes, or until the mixture is light and fluffy. This process incorporates air into the dough, resulting in a lighter texture.
Step 5:
Add the egg and vanilla extract to the butter-sugar mixture, and beat until fully incorporated. Gradually stir in the dry ingredients until just combined. Be careful not to overmix; you want to maintain the cookies’ tender texture. Finally, fold in the semi-sweet chocolate chips and toasted walnuts until evenly distributed throughout the dough.
Step 6:
Cover the mixing bowl with plastic wrap and refrigerate the dough for at least one hour. Chilling the dough helps the flavors meld and prevents the cookies from spreading too much while baking.
Step 7:
Once the dough is chilled, use a large cookie scoop or your hands to separate the dough into six large balls. Place the dough balls on a baking sheet lined with parchment paper, ensuring they are at least two inches apart to allow for spreading during baking. If desired, press a few additional chocolate chips on top of each cookie for a beautiful presentation.
Step 8:
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be set, while the centers may still look slightly underbaked. For gooier cookies, err on the shorter side of the baking time; for more set cookies, leave them in a bit longer.
Step 9:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions:
Serve these cookies warm with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent dessert. They also make a wonderful gift for friends and family, beautifully packaged in a decorative tin or box.
Tips:
- Quality Ingredients: Use high-quality chocolate chips and fresh walnuts for the best flavor.
- Chill Time: Don’t skip the chilling step; it makes a significant difference in the texture of the cookies.
- Mix-Ins: Feel free to experiment with different mix-ins such as dried fruit, coconut flakes, or even different types of chocolate.
- Storage: Store any leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
1 hour 27 minutes (including chilling time)
Nutritional Information (per cookie, makes 6 cookies):
- Calories: Approximately 380
- Protein: 5g
- Sodium: 150mg
Conclusion
These big, thick chocolate chip cookies are a delightful treat that will satisfy your sweet tooth and impress anyone lucky enough to try them. With a simple preparation process and the ability to customize to your taste, this recipe is sure to become a staple in your baking repertoire. So gather your ingredients, preheat your oven, and get ready to enjoy the best chocolate chip cookies you’ve ever made!
Questions and Answers:
1. Can I use different types of nuts in this recipe?
Absolutely! Feel free to substitute walnuts with pecans, almonds, or even omit nuts altogether if you prefer nut-free cookies.
2. What if I don’t have cornstarch?
Cornstarch helps achieve a softer cookie texture, but if you don’t have it, you can substitute it with an equal amount of all-purpose flour.
3. How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Make sure it contains xanthan gum for the best results.
4. Can I freeze the cookie dough?
Yes! You can freeze the unbaked dough balls. Just place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When you’re ready to bake, you can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
5. What is the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze them in an airtight container or freezer bag.
