The Best Chocolate Chip Walnut Cookies

There is nothing better than big, rich, thick, gooey cookies that satisfy your taste buds. I have to be honest, make cookies is hard work and it need to be executed perfectly. If not, you would end up with weird looking cookies that may or may not taste good.

This recipe is inspired by experience in New York back in 2018, when I visited Levain Bakery for the first time. They are known for their big cookies, but they are very expensive, about $7 each. In that said, I decided to make my very own.

This is my second time making this recipe and the second time around was a charm (Image Above) My first batch game out good, but they didn’t rise enough for me. Take a look below. I also didn’t add walnut to my first batch.

This is step by step image for the first batch similar to the new one below. Only different is there is no walnuts. If you are not a fan of Walnuts, you can add Almonds, Pecans, Raisins, Pistachio, or more chocolate.

Here below is my new updated recipe for 2021.


• 3 cups All Purpose Flour

• 3/4 teaspoon Baking Soda

• 1 cup Butter; cold -cut into small cubes

• 1 cup Brown Sugar; light

• 1 teaspoon of Pure vanilla extract

• 1/2 cup Granulated Sugar

• 2 Eggs

• 1 teaspoon Cornstarch

• 3/4 teaspoon Salt

• 2 cups Semi-Sweet Chocolate Chips

• 2 cups Walnuts roughly chopped


1. Preheat oven to 410 degrees.

2. Using a stand mixer with a paddle attachment, in a large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy. (If you don’t have a stand mixer, you an electric hand mixer with a beater attachment)

4. Add eggs, one at a time, mixing well after each one. Add vanilla extract.

5. Add in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. (I mixed it about 7 times aka 7 rotations)

6. Add in chocolate chips and walnuts. Gently fold in with a rubber spatula.

7. Separate dough into 8 large balls and place on lightly colored cookie sheet. (Gently form balls, don’t compress too hard when making the 8 balls.) They are bigger than you think! You will fit 4 cookies on one large cookie sheet. If you pan is larger, you can fit all 8. Just make sure they are about 2 inches apart.

8. Place in the fridge for about 15 minutes before baking.

9. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

Enjoy! If you make it, tag me on Instagram @eatwhateveryouwant

7 Comments Add yours

  1. The Pink Thinker says:

    The recipe says “flours” but the recipe only has AP flour listed. Is there another type to be used?


    1. With this recipe, All Purpose flour works the best. I haven’t tried using any other types.


  2. Jean Holm says:

    I just tried this recipe and followed it exactly as written. My cookies stayed pretty much in a ball shape and didn’t bake through the middle. They are still good but not sure how you got yours to flatten out.


    1. Did you follow the recipe step by step? And did you have it at the right temp?


  3. Bethany says:

    I made these step by step and measured exactly. Mine also stayed the same shape. They taste good but I think I would use less flour next time because the dough was very crumbly. Or maybe an extra egg?


    1. Maybe so. Or what butter did you use ?


  4. Did you let it cool down before consuming it? Did you follow the recipe to a t because I made it again last night and they come out perfect.


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