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Chocolate Chip Walnut Cookie Recipe

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5 from 1 vote
Prep Time 35 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 50 minutes
Yield 20 cookies
Category Dessert
Cuisine American
Author Lauren Grant

Description

The perfect chocolate chip cookie, complete with crisp buttery edges, an uber-chewy interior and brown butter infused with the flavor of toasted walnuts.

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Ingredients

  • 1 ¼ cups (134g) whole-wheat pastry flour*
  • ½ cup (65g) bread flour*
  • ¾ teaspoon (5g) baking soda
  • 14 tablespoons (200g) unsalted butter
  • ¾ cup (80g) raw walnuts, chopped
  • ¾ cup (148g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 ¼ teaspoons Morton kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 6 ounces (170g) 72% bittersweet chocolate bar, roughly chopped, such Ghirardell

Instructions

  • Line 2 baking sheets (half sheet pans) with parchment paper; stack together, then transfer to refrigerator to chill.
  • Whisk flours and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons (145g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter just barely starts to turn golden brown, about 1 ½ minutes. Add walnuts and continue cooking, swilling pan, until butter is dark golden brown and has nutty aroma, 2 ½–3 ½ minutes more.
    chopped walnuts in a saute pan with melted butter
  • Remove skillet from heat and transfer browned butter to large heatproof bowl with remaining 4 tablespoons butter; using a rubber spatula to scrap butter and solids into bowl. Stir until completely melted.
    melted butter and chopped walnuts in a large glass bowl
  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.
    brown sugar, white sugar, salt and vanilla added to a bowl of melted butter and walnuts
  • Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.
    egg and egg yolk added to a bowl of butter and sugar
  • Let mixture stand 3 minutes, then whisk for 30 seconds.
    caramel-like mixture of butter and sugar
  • Repeat process of resting and whisking 2 more times (for a total of 4 mixes) until mixture is thick, smooth, and shiny.
    caramel-like mixture of butter and sugar
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
    chocolate added to bowl of cookie dough
  • Stir in chocolate until evenly dispersed.
    chocolate chip cookie dough in a large bowl
  • Divide dough using a #24 cookie scoop, or 3 tablespoon measure, into 20 portions. Arrange dough portions closely on a small baking sheet and freeze for 30 minutes.
    scoops of cookie dough on white parchment paper
  • Adjust oven rack to middle position and heat oven to 350ºF (176ºC) degrees.
  • Arrange 6 chilled dough balls 3 inches apart on a chilled parchment-lined baking sheet. (Smaller baking sheets can be used, but will require multiple batches.)
  • Transfer sheet to oven and bake until cookies are puffed, 10 minutes. Lift baking sheet up about 4 inches, then drop baking sheet down onto rack. Bake until cookies puff again, 2 minutes, then repeat lifting and dropping pan. Bake cookies another 2 minutes, then repeat lifting and dropping pan. Bake cookies until edges are golden brown and centers are slightly puffed and look under-baked, 1–2 minutes more. (Total bake time should be 14–16 minutes.)
  • Transfer baking sheet to a wire rack; allow cookies to cool completely on sheet before transferring to an airtight container.

Notes

This recipe can be made with all-purpose flour instead of a combination of whole wheat pastry flour and bread flour. We recommend weighing the flour instead of measuring by cup. If you plan to use all-purpose flour, use 200 grams.
Cookie dough can be frozen and baked at a later time.
To freeze the cookie dough: scoop dough into individual dough balls using a #24 scoop (3 tablespoons). Arrange cookie dough balls in a single layer on a parchment paper-lined baking sheet and place in the freezer. Freeze until solid, then transfer to a resealable zipper-lock bag labeled with the date and recipe name. Frozen cookie dough will last in the freezer for up to 6 months. 
To bake frozen dough balls: arrange 6 frozen dough balls on a parchment paper-lined baking sheet. Bake at 350ºF until cookies are puffed, 12 minutes. Lift baking sheet up about 4 inches, then drop baking sheet down onto rack. Bake until cookies puff again, 2 minutes, then repeat lifting and dropping pan. Bake cookies another 2 minutes, then repeat lifting and dropping pan. Bake cookies until edges are golden brown and centers are slightly puffed and look under-baked, 1 minute more. (Total bake time should be 17 minutes.)
Do not thaw cookie dough balls prior to baking. 
Kosher Salt Conversion: 1 teaspoon table salt = 1 ½ teaspoons Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt

Nutrition

Serving: 1 cookieCalories: 235kcalCarbohydrates: 24gProtein: 3.5gFat: 14gSaturated Fat: 8gCholesterol: 40mgSodium: 122mgFiber: 1.5gSugar: 14g
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