Today’s scrumptious yum are Giant Chocolate Chip Walnut Cookies. Pulled from the oven just in time for optimal gooeyness. These cookies are ooey gooey and chewy with crispy golden-brown edges. You and I might have something in common. We might not stop a just one. Shall we bake?
I’m so happy when I bake, and extra happy because I get to share my creations with you! Just like momma did when I was little boy. Imagine a scrappy little red-headed boy impatiently awaiting the mixing spoon covered in cookie dough!
As an ending to every meal, my mom would see to it that there is a dessert at the ready. Whether it be an apple cake with cream cheese frosting, chocolate cake with Swiss meringue butter cream frosting, sugar cookies or a simple apple pie, my mom would not disappoint.
Why are these giant chocolate chip walnut cookies so good
These giant chocolate chip walnut cookies are simply irresistible. Here’s why you’ll love ’em:
- Mouth-watering texture. What makes these giant chocolate chip walnut cookies easy on the palate is the ultra-soft center, the crunchy walnuts and the perfectly crispy edges. All the markers of the perfect chocolate chip cookie!
- Simple non-fancy ingredients. Who needs fancy ingredients when simple ingredients can produce an amazing cookie?
- Easy to make. That’s what makes chocolate chip cookies so amazing. Whipping up a batch is as simple as mixing together a few ingredients, chill the dough then scoop and bake! I mean, if you can just hold out for chill time, it will be well worth the wait.
These mouth-watering giant chocolate chip walnut cookies are perfect for parties and for all the people in your life who LOVE chocolate chip cookies. Honestly, they won’t know what hit ’em!
- Flour – Using an unbleached all-purpose flour is perfect for producing a delicious tasting cookie. For the most accurate measurement, I would recommend using a kitchen scale.
- Butter –
- Eggs – 1 whole eggs and 1 egg yolk is all you need for these cookies. Sometimes chocolate chip cookie recipes call for whole eggs. For these, I use one whole egg and one egg yolk. Leaving out one of the egg whites and keeping just the yolk, will make for a tender chewy cookie.
- Sugar – Brown sugar not only makes the cookies chewy due to it having more moisture than white sugar, but brown sugar also adds notes of caramel.
- Leavener – Leavers are not always necessary. Mostly in fudge brownies, but for cookies baking soda will help the cookies expand giving them a full shape.
- Vanilla – A good quality vanilla will never fail you. A good amount of pure vanilla extract gives these giant chocolate chip walnut cookies that just-stepped-into-a-bakery flavor and aroma.
- Chocolate chips – Your friendly neighborhood semi-sweet chocolate chips are excellent for these cookies. I use Toll House brand and Ghirardelli’s chocolate chips!
- Walnuts – Rough chop your walnuts. Walnuts will add a vowel welcoming crunchy texture to your cookie.
- Salt -Salt is the seasoning that brings it all together. Salt is a flavor enhancer and salt also holds on to water making your baked goods super moist!
How to make giant chocolate chip walnut cookies
Making these mouth-watering cookies is super easy and will come together in just about under 45 minutes (not including chill time.) For best results, make sure your ingredients are all at room temperature.
Step 1: Whisk together the flour, baking soda and salt.
Step 2: Add the melted butter and sugars to a large mixing bowl and mix until combined.
Step 3: Add the eggs one at a time. Scrape down the sides of the bowl with a spatula.
Step 4: Add the vanilla. Mix on low speed to combine.
Step 5: Fold in the flour mixture just until you still see some of the flour. Be sure not to over mix the dough.
Step 6: Gently fold in the chocolate chips and walnuts. At this stage definitely try not to over mix.
Step 7: Chill in the fridge for at least half an hour or overnight.
Step 8: Scoop our half cup sizes and roll them in a rough ball. Don’t over roll them. The balls can be messy but still be round.
Step 9: Bake for 15 minutes, or until the edges are golden brown.
Tips for the best…
These are some of my best tips for making the best giant chocolate chip walnut cookies from scratch. Little suggestions will help you take away some of the guess work.
- You’ll want to be sure to use ingredients that are at room temperature. You’ll be chilling these later, but starting with room temperature ingredients will ensure that there is no funny business when you’re using eggs. Just remember, you don’t want scrambled eggs in your cookie dough!
- Make parchment paper your friend! Not only does parchment paper help with the non-stick factor, it also leaves your baking sheets spotless. Much faster clean up. You will be relieved once you notice all the dishes you’ll need to wash after baking.
These giant cookies are very versatile!
- There is no end to what you can put in these cookies. Try adding white chocolate chips or caramel chocolate bars.
- Another variation is my The Best Brown Butter Chocolate Chunk Cookies. Once you start baking with browned butter, you will not look back!
How to store giant chocolate chip walnut cookies
Storing your cookies isn’t difficult at all. They will last several days or months if you follow my instructions.
- Counter top: You can leave these cookies out on your counter top stored in an airtight container or on a tray wrapped in plastic wrap. At room temperature they will last 5-7 days.
- Refrigerate or freeze?: Keep I mind, if you refrigerate your cookies, they will dry out much quicker. However, sealing them in an air tight container and freezing them, these lip-smacking cookies will last up to 9 months and be just as fresh as when you first baked them.
What happens if they look underbaked?
That’s exactly what you want. Not raw, but a bit underbaked. For the chewiest cookies, underbaking them will give you the results you desire. Remember, they will continue to bake as they cool. Of course, if you like a crunchier cookie, you can leave them in a little longer.
What happens if I eat raw cookie dough?
This is a tough one because who isn’t tempted to take a chunk of that cookie dough goodness and pop it in our mouth? Well, just be warned that it is unsafe to eat raw eggs and raw flour.