Are you on the hunt for an new go-to cookie recipe? Well, let me tell you about one that’s become an obsession in our house: the NYC-style chocolate chip walnut cookie. It’s become such a staple that my husband practically devours one every single day! And let me tell you, I totally get why. This cookie is a masterpiece – thick, chunky, with a crispy exterior that gives way to a gooey, chocolatey interior. It’s the kind of treat that’s guaranteed to satisfy even the strongest cravings. Trust me, you won’t regret adding this recipe to your baking repertoire!
If you have read some of my other posts for NYC cookies, you know that I was never a fan of a thick and chunky cookie. Butter and Sugar are just too essential to the flavour of a cookie, but that flavour gets diluted when you just add flour to get the thick and chunky texture you want.
So just like my other NYC cookies, we need something that will give the dough structure and in this case, it is the walnuts!
If you don’t believe that walnuts are ESSENTIAL to this recipe, check out the photo on the left. The bottom cookie has no walnuts, the middle one has chopped walnuts and the top one has large walnut chunks. Just take a second to look at that top cookie; you can see the structure that the walnuts provide to the cookie.
Now I am not saying use huge chunks of walnuts in your cookie, that will be a little overwhelming to the cookie, the chopped walnuts still provide enough structure to
NYC Chocolate Chip Walnut Cookies
Equipment
- 1 Stand Mixer
Ingredients
Bowl 1 (Stand Mixer Bowl – Butter and Sugar)
- 1 cup Butter 1 Cups Cold and Cut into Cubes or 227 g
- 3/4 cup Brown Sugar packed or 165 g
- 1 Cup Granulated Sugar or 95 g
Bowl 2 (Eggs + Flavour)
- 2 Unit Eggs
- 1 tsp Vanilla
Bowl 3 (dry ingredients)
- 2 3/4 Cups Flour or 386 g
- 1 TBSP Corn Starch
- 1 tsp Baking Soda
- 1/2 tsp salt
Bowl 4
- 2 Cups Chocolate Chips I like to do 1 Cup milk Chocolate and 1 Cup Dark Chocolate
- 2 Cups Walnuts 240g
Instructions
Toast and Chop your Walnuts
Start with a modified Mise En Place, prepping all ingredients into each of their bowls.
- Bowl 1- Measure Out1 cup Butter 1 Cups Cold and Cut into Cubes, 3/4 cup Brown Sugar, 1 Cup Granulated Sugar
- Bowl 2 – Add:2 Unit Eggs, 1 tsp Vanilla
- Bowl 3 – Measure and then Whisk:2 3/4 Cups Flour, 1 TBSP Corn Starch, 1 tsp Baking Soda, 1/2 tsp salt
- Bowl 4 – Measure2 Cups Chocolate Chips, 2 Cups Walnuts
Prepare your Dough
- CREAM BOWL 1: With your stand mixer (reccommended) or hand mixer, cream your butter and sugar on Med- High Speed (6 on KitchenAid) for exactly 2 minutes. (Set a timer)
- ADD BOWL 2: (eggs and vanilla) to your Stand Mixer bowl. Mix on low speed just until you no longer see egg yolks
- ADD BOWL 3 (Dry Ingredients):Whisk your dry ingredients again and then on the lowest setting, add your flour in one cup at a time. Do not wait for the flour to be fully incorporated before adding your next cup. Add the next cup as soon as the last cup is about 1/2 incorporated.
- After your last cup of flour is added, turn off the mixer while there are still streaks of flour in the dough.
- ADD BOWL 4 (Chips and Walnuts): Add the chocolate chips and Walnuts and mix until barely incorporated. Depending on your mixer, you might need to Kneed in the dough a little bit if there was a dead spot in your mixer.
Prepare Dough balls, rest and bake
- Preheat oven to 400 ℉
- Measure out your dough into big, even balls (About 1/3 cup or 100g ). This makes about 12 cookies.
- Freeze the dough balls on a sheet pan or Tupperware container for 1 hr
- Take the cookies out of the freezer and put on a tray lined with parchment paper. Do not flatten.
- Bake in the oven for 12 – 14 min. After taking out of the oven, let the cookie rest for a minimum of ten minutes. I recommend doing 1 test cookie first, to make sure it is fully cooked, if your test is not cooked the way you would like, see my notes for how to adjust your oven.