Description

Indulge in these ultra thick and chewy chocolate chip cookies, perfect for cookie lovers craving a rich, satisfying treat. Made with a blend of all-purpose flour, cake flour, and cornstarch, these cookies develop a soft yet chewy texture. Enhanced with semi-sweet chocolate chips, a quality baking bar, and walnuts, each bite is packed with flavor and a delightful crunch. The cookies are chilled before baking, ensuring they maintain their thick shape and achieve the perfect golden edges.

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour
1 cup Cake Flour (can substitute with all-purpose flour)
1 cup Cornstarch
1 teaspoon Baking Powder (make sure it’s fresh)
1 teaspoon Baking Soda (use minimally)
1 teaspoon Salt (essential for flavor)

Wet Ingredients

1 cup Unsalted Cold Butter
1 large Egg (use cold for best results)
1 cup Brown Sugar (can substitute with coconut sugar)
1/2 cup Granulated Sugar (reducing this affects texture)
2 teaspoons Pure Vanilla Extract (prefer extracts over imitation)

Add-ins

1 cup Semi-Sweet Chocolate Chips
1 bar Semi-Sweet Baking Bar (opt for quality chocolate)
1/2 cup Chopped Walnuts (or substitute with pecans)
1/2 teaspoon Sea Salt (optional finishing touch)

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Instructions

Prepare Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt until they are thoroughly combined to ensure even distribution of rising agents and salt.
Cream Butter and Sugars: Using a stand mixer or hand mixer, beat the cold unsalted butter with brown sugar and granulated sugar on medium speed for about 2-3 minutes until the mixture becomes light and fluffy, which creates an airy texture in the dough.
Add Egg and Vanilla: Incorporate the cold egg and pure vanilla extract into the butter and sugar mixture, mixing until fully incorporated, which helps develop flavor and structure.
Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring gently until just combined to avoid overworking the dough which can lead to toughness.
Fold in Chocolate and Nuts: Carefully stir in the semi-sweet chocolate chips and chopped walnuts, distributing them evenly without breaking the dough’s structure.
Chill the Dough: Scoop the cookie dough onto a baking sheet lined with parchment paper in even portions, then freeze for about 20 minutes until firm. Chilling helps maintain cookie shape and enhances chewiness during baking.
Preheat Oven: Preheat the oven to 350°F (175°C) to ensure an even baking temperature.
Bake Cookies: Bake the chilled cookies for 12-13 minutes or until the edges turn golden brown. The centers will remain soft, contributing to the thick chewy texture.
Cool Before Serving: Let the cookies cool on the baking sheet for a few minutes to firm up further, then transfer them to a wire rack to cool completely before enjoying.

Notes

Use cold butter and egg for the best texture and dough consistency.
Freezing the dough before baking is key to achieving thick, chewy cookies.
Substitute cake flour with all-purpose flour if unavailable, but cake flour contributes to a softer texture.
Adjust sugar types: coconut sugar can replace brown sugar for a different flavor profile.
Walnuts can be substituted with pecans or omitted based on preference or allergies.
Do not overmix the dough to keep cookies tender and chewy.
The optional sea salt sprinkled on top enhances the chocolate flavor.
Baking powder must be fresh to ensure proper rise.