Bakery-Style Giant Chocolate Chip Walnut Cookies
These Bakery-Style Giant Chocolate Chip Walnut Cookies are thick, golden, and packed with chocolate chips and crunchy walnuts. Made with cold butter, brown sugar, cake flour, and all-purpose flour, they bake into oversized cookies with crisp edges, soft gooey centers, and a rich buttery flavor.
Ingredients
- 1 cup cold butter cut into small cubes
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ cups cake flour
- 1 ½ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips
- 2 cups walnuts roughly chopped
Instructions
- Preheat the oven to 410°F. Line baking sheets with parchment paper.
- In a large mixing bowl, beat the cold cubed butter, brown sugar, and granulated sugar together for about 4 minutes, or until creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Mix until just combined. Do not overmix.
- Fold in the chocolate chips and chopped walnuts.
- Divide the dough into 8 large portions and shape into tall, rough dough balls.
- Place the dough balls on the prepared baking sheets, spacing them apart. Bake about 4 cookies per large baking sheet.
- Bake for 9–12 minutes, or until the tops are golden brown and the edges are set.
- Let the cookies rest on the baking sheet for at least 10 minutes before serving so the centers can set.
Notes
Cold butter helps create a thicker cookie with a rich bakery-style texture.
If you do not have cake flour, you can replace it with all-purpose flour, though the cookies may be slightly less tender.
Do not overbake. The centers should still look soft when the cookies come out of the oven.
For extra flavor, add 1 teaspoon vanilla extract when adding the eggs.
For a nut-free version, omit the walnuts and replace them with extra chocolate chips.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.