These Ultimate Walnuts and Choc Chunks Cookies are chewy in the center, crunchy on the edges and super easy to make. Once you have them, you won’t go back to the bakery or store-bought ones. I can promise you THAT much!
It’s been a while since I’ve been meaning to share the recipe for this delicious recipe for the ultimate walnuts and choc chunks cookies. The best you’ll have in your life. I’m not exaggerating, I promise!
I’ve been baking this recipe for a long time now, after I did a trip to New York. I couldn’t help to visit the renowned Levain Bakery, where they bake the best cookies I’ve ever had. Huge, moist, full of chocolate… a sweet bomb of flavors!
To be honest, these are far from being the Levain. But they are mouthwatering, much cheaper :), 100% homemade and perfect to eat warm with a pair up with a nice cup of tea or coffee.
Why you’ll love this cookie recipe
- You only need a bowl and a spatula to prep the dough ?
- The center is soft and chewy, while the edges are crunchy. In my opinion, the ideal combo of textures.
- These cookies are packed with chocolate, whether you choose to use chocolate chips, chocolate chunks o whatever shape you prefer.
- You can replace the walnuts with your favorite type of nuts.
- They last a long time in an air-tight container, as long as you don’t eat them all at once.
How to make these walnuts and chocolate cookies
If you are the kind of person that would rather have (or bake) cookies than cakes, then you have to try this recipe. It’s perfect to have something for the weekend, to share with family and friends over a nice cuppa. Or even as a gift!
After many tries, I found the best ratio between the soft chewy texture in the middle and the crunchiness of the walnuts and edges of the cookies.
Let me explain how to prep these walnuts and choc chunks cookies in a blink of an eye 😉
What key ingredients to use
- Butter: In this recipe, you’ll need cold butter., cut into small squares.
- Sugar: To get this crunchiness and light golden color, this recipe calls for a mix of white and brown sugar.
- Plain flour
- Corn starch: This will give the cookies that soft texture. Y-U-M!
- Baking powder and baking soda: These two will help the cookies to rise, which in turn makes them a big spongy. Otherwise, they’ll be too compact.
- Chocolate: I suggest using the best chocolate you can find. In this recipe, I use a block of dark chocolate, roughly chopped. If you chop it too much, the chocolate bits will melt and you won’t notice it. So I highly recommend leaving some big chunks of it. Or you can also use chocolate chips.
- Walnuts: Because… what’s a better friend to chocolate than walnuts, right? However, they are totally optional. Or you can substitute them with almonds or cashew nuts. Whatever your heart desires.
Steps for this recipe
First of all, I would suggest you get all the ingredients ready. So that you can enjoy this recipe a bit more. Then, I think it’s essential you put some music on. If you need help, check my En Casa Soundtrack on Spotify.
Now, to what I know you care about…
Mix the cold butter with both types of sugar. Then, add the egg and, using a spatula, only mix it until it’s well combined.
Next step is to add the chocolate chunks, chopped walnuts and dry ingredients (flour, corn starch, salt, baking powder and baking soda), making sure you don’t overmix the batter.
Once we get the right consistency, using an ice cream scoop, scoop the cookie dough and place on a baking sheet or a dinner plate. Just make sure you leave some space between them, so they don’t stick together.
Next step is crucial: Pop them into the fridge for at least an hour. Until they are rock solid. This will prevent the cookies from expanding too much in the oven.
These steps can be done ahead of time. In fact, you can easily prepare this the night before and then bake the cookies so you get to eat them warm. The creme of the creme!
How to bake these cookies
When you are ready, if you placed the cookies on a plate in the fridge, now move them to a baking sheet previously covered with some parchment paper or a silicone mat. Leave some room between them, as they tend to expand a bit while in the oven.
Bake them for 12-15 minutes, or until they are light golden brown.
I suggest you remove them from the oven one the edges start to crisp, so the center remains soft. Once you remove them from the oven, let them cool for around 10 minutes on the baking sheet. Otherwise, given the center is quite soft, it’ll sink between the cooling rack.
That’s all! You can pair them up with a cold glass of milk, tea, coffee or your drink of preference.
Best way to store these walnuts and chocolate chunks cookies
Once they are at room temperature, you can store them in an air-tight container for around a week.
Alternatively, you can easily freeze them for around 3 months. Although I’m not sure how long it’ll resist not eating them, knowing you have these delicious little treats at hand reach.
I hope you try this recipe this coming weekend. I can guarantee you won’t want to try any others 🙂
Big hug and until the next recipe!
Don’t forget to leave a comment down below if you try this recipe (and why not, an Uber-style rating? ★★★★★). It not only helps me but also other people that want to try it. You can also tag me on Instagram or Pinterest so I get to check your photos or send them to me privately if you are shy.
Other recipes with chocolate:
- Chocolate and Oats Turron
- Dulce de Leche and Double Chocolate Bars
- Whole Mandarin Muffins with Chocolate Ganache
Ultimate Walnuts and Choc Chunks Cookies
- 125 g unsalted butter cold and cut into small squares
- 100 g granulated sugar
- 65 g brown sugar
- 1 egg
- 145 g plain flour
- 65 g corn starch
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 150 g chocolate chunks
- 60 g walnuts roughly chopped
- In a large bowl, using a spatula, combine the cold butter and both types of sugar.
- Then, add the egg and mix until well combined.
- Fold in the dry ingredients, as well as the chocolate chunks and walnuts. Make sure not to over mix the dough.
- Using an ice cream scoop or a regular spoon, scoop some cookie dough and place them on a baking sheet or plate.
- Pop into the fridge for minimum an hour until they are rock solid.
- Preheat your oven to 180 ℃ and line a baking sheet with some parchment paper and non-stick spray, or a silicon mat.
- The moment you remove the cookies from the fridge, place them on the baking sheet, leaving some room between them.
- Bake for 12-15 minutes, or until they are light golden brown, with crisp edges and soft center.
- Let them cool for 10 minutes on the baking sheet before moving them to a cooling rack.
- They are best enjoyed warm with a nice cold glass of milk.
- Alternatives: You can replace the chocolate chunks with chocolate chips, either dark or milk. Walnuts are optional, or you can substitute them with your favorite nuts.
- Cooling time: This is an essential step. You can prepare the cookie dough ahead of time and bake when needed.
- Storage: Store in an air-tight container at room temperature for a week, or freeze them for up to 3 months.