The BEST! Big, Thick, Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience with these thick, gooey cookies! Toasted walnuts add a nutty crunch to balance the melty chocolate chips. With a touch of cornstarch for extra softness, these cookies are everything you’ve ever dreamed of! Perfect for satisfying your sweet tooth
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 1 hour 30 minutes (including chilling time)
- Yield: 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour – The base of your cookie dough.
- Baking soda – Helps the cookies rise and spread.
- Salt – Enhances the flavor of the chocolate.
- Cornstarch – Makes the cookies extra soft and chewy.
- Unsalted butter – The fat that makes these cookies deliciously rich.
- Brown sugar – Adds moisture and depth of flavor.
- Granulated sugar – Sweetness and helps the cookies spread.
- Eggs – Binds everything together and gives structure.
- Vanilla extract – For a warm, aromatic flavor.
- Chocolate chips – The star ingredient for a classic chocolate chip cookie.
- Chopped walnuts – Optional, but adds a wonderful crunch and depth of flavor.
Instructions
- Toast the walnuts: Preheat oven to 350ºF. Spread walnuts on a baking sheet and toast them in the oven for 5 minutes. Let them cool while you prepare the dough. This step intensifies the nutty flavor.
- Make the dry mix: In a small bowl, combine the flour, baking soda, salt, and cornstarch. Set aside.
- Make the dough: In a large bowl, beat together butter, brown sugar, granulated sugar, egg, and vanilla extract on low speed until light and fluffy. Stir in the dry ingredients until just combined.
- Add chocolate chips and walnuts: Stir in the toasted walnuts (make sure they’ve cooled down to prevent melting the chocolate chips) and chocolate chips.
- Chill the dough: Cover the dough and refrigerate it for at least 1 hour. This helps the cookies maintain their thick shape while baking.
- Shape the dough: Line a baking sheet with parchment paper. Scoop the dough into 6 large balls (they’ll be big!). Space them 2 inches apart on the baking sheet. Press additional chocolate chips on top if desired.
- Bake the cookies: Bake at 350ºF for 10-12 minutes. For gooier cookies, bake on the shorter side, or for more set cookies, bake longer. The edges should be set, and the centers should no longer look wet.
- Cool and serve: Let the cookies cool slightly before serving. Enjoy warm with a glass of milk!
Notes
- If you don’t like walnuts, feel free to skip them or use another nut of your choice.
- For an extra chewy texture, be sure not to over-bake the cookies!
- Chilling the dough is key to getting thick, chewy cookies.
Nutrition
- Serving Size: 1 large cookie
- Calories: 450 kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg