Description
These chewy chocolate chip cookies are made with a blend of flours and loaded with chocolate chips and walnuts for the perfect treat.
Ingredients
Scale
- 8 tablespoons unsalted butter (melted, but not hot)
- 1 cup light brown sugar (tightly packed, fresh/soft sugar)
- 1 large egg
- 1/2 teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 2/3 cup chocolate chips (preferably a mix of milk, semi-sweet, and dark)
- 1/3 cup coarsely chopped walnuts
Instructions
- Melt the butter in a microwave-safe bowl and let it cool for about 5 minutes. Hot butter will melt the sugar and create greasy cookies. Once cooled to room temperature, whisk or use an electric hand mixer to combine with the brown sugar until fully mixed.
- Add the egg and vanilla and whisk until smooth and creamy.
- Add the baking soda, baking powder, and salt, whisking until smooth.
- Add the properly measured cake flour and all-purpose flour, mixing just until combined. The dough should be thick, but not dry. Avoid overmixing.
- Gently fold in the chocolate chips and walnuts.
- Use a 1/2 cup measuring cup to divide the dough evenly to form 5 large dough balls. Place on a parchment paper-lined pan in the fridge for 1 hour.
- Preheat the oven to 325°F. Line a sheet pan with a silicone baking mat, avoiding foil.
- Place 3 dough balls on the pan at a time, spacing them well apart. Bake for 13-20 minutes, erring on the side of underbaking for soft, chewy cookies. The cookies will continue to set as they cool.
- Visual cues: The tops should look set, not wet or gooey.
- Remove the cookies from the oven and quickly press the edges of each cookie inward with the back of a metal spatula. Optionally, press a few extra chocolate chips or walnuts onto the tops.
- Let the cookies cool on the pan for 10 full minutes, then transfer to a cooling rack with a metal spatula. For a salty-sweet finish, sprinkle a few flakes of salt on top while the chocolate is still soft.
Notes
- Using fresh, soft light brown sugar will give you the best texture.
- Adjust the type of chocolate based on your preference; milk chocolate, semi-sweet, or dark chocolate can be used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg