Chocolate Chip Cookies

The humble chocolate chip cookie reaches new heights when studded with walnuts—toasty, earthy, and just a little bitter, they cut through the sweetness of the dough like a counterpoint in a perfect melody. Each bite is a dance of textures: the crisp edges shatter delicately, giving way to a chewy center where pools of melted chocolate mingle with the crunch of roasted walnuts. There’s an art to balancing them—too few, and they’re merely an afterthought; too many, and they overwhelm. But when done just right, the walnuts add depth, their nutty richness amplifying the brown sugar and butter in the dough. Best eaten at room temp, they’re irresistible—the chocolate still gooey, the walnuts fragrant, and the scent of vanilla and caramelized sugar filling the kitchen.

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The humble chocolate chip cookie reaches new heights...

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Cookie Dough

In a bowl, combine and sift the flours, baking soda and baking powder; set aside. In a stand mixer with paddle attachment, beat butter, salt, sugars and vanilla until light and fluffy. Then add eggs one at a time until fully incorporated. Add sifted powders; mix until just combined. Fold in chocolate and walnuts. Scoop 22 portions onto a lined baking tray. Or, roll dough into a log, chill, and slice.

Storage

Cookies can be stored in the refrigerator for up to a week or kept frozen for months. If frozen, let them thaw overnight in the refrigerator overnight before baking. Always space out cookies at ≈2-inches/5cm apart on the baking tray before baking.

Baking

Preheat oven to 375ºF/190ºC. Bake for 12 to 14 minutes until edges are golden. Lower oven temp to 330ºF/160ºC if using fan oven. Avoid overcooking cookies. Enjoy them at room temp!