  
Thick, bakery‑style cookies loaded with melty chocolate and crunchy walnuts. Cold butter and a high oven temperature create a crisp exterior with a soft, gooey center.  
  
Ingredients:  
  
1 cup unsalted butter, cold and cut into small cubes    
3/4 cup light brown sugar, packed    
1/2 cup granulated sugar    
2 large eggs    
1 tablespoon pure vanilla extract    
1 tablespoon cornstarch    
1 teaspoon baking soda    
1 teaspoon salt    
2 3/4 cups all-purpose flour    
2 cups semi-sweet chocolate chips    
2 cups chopped walnuts    
  
Method:  
  
Preheat and prep:    
Set your oven to 415°F. Line two large baking sheets with parchment paper or silicone mats and set aside.  
  
Cream the butter and sugars:    
Add the cold cubed butter, brown sugar, and granulated sugar to the bowl of a stand mixer with the paddle attachment. Mix on low for 30 seconds, then increase to medium for 30 seconds, and finally to high for another 30 seconds until the mixture becomes light and fluffy.  
  
Add eggs and vanilla:    
Mix in the eggs one at a time, blending well after each addition. Scrape down the bowl as needed, then stir in the vanilla extract.  
  
Combine the dry ingredients:    
On low speed, mix in the cornstarch, baking soda, salt, and flour just until everything comes together. Avoid overmixing to keep the cookies tender.  
  
Fold in the mix-ins:    
Stir in the chocolate chips and chopped walnuts until evenly spread throughout the dough.  
  
Chill briefly:    
Place the dough in the refrigerator for about 15 minutes to firm up the butter slightly.  
  
Portion the dough:    
Scoop roughly 4 to 4.5 ounces of dough per cookie, about a heaping 1/3 cup. Keep the scoops rough and jagged rather than smoothing them out.  
  
Prepare for baking:    
Arrange four dough balls on each baking sheet, leaving plenty of space between them.  
  
Bake and rest:    
Bake one sheet at a time on the middle rack for 11 to 13 minutes, checking around the 10‑minute mark. The edges should look set while the centers remain soft. Let the cookies cool directly on the baking sheet for 15 minutes so they finish setting.  
  
Serving Information:    
Prep Time: about 15 minutes    
Chill Time: 15 minutes    
Bake Time: 12 minutes    
Total Time: about 40 minutes    
Servings: approximately 8 giant cookies    
  
Store leftovers in an airtight container for up to 5 days or freeze for longer storage.

Best Chocolate Chip Walnut Cookie