This isn’t your usual, run-of-the-mill Toasted Walnut Chocolate Chip Cookie recipe! Let me tell you what’s different…

We start with a brown butter, vanilla-rich cookie dough that ideally needs 60 minutes of refrigeration (ideally overnight) to fully develop the most delicious chocolate chip cookie dough flavor. You can bake the cookies right away, and they’ll still be delicious, but I urge delayed gratification if at all possible!

Toasted, chopped walnuts are laced throughout the cookie dough, as well as a robust amount of chocolate chips for mega chocolate puddles.

We use an ample amount of cookie dough per cookie (1/4 cup or 4 tablespoons of cookie dough) that we bake until *just* baked. Letting the cookies cool on the baking sheet finishes the bake time for us.

From the minute you take your first bite, you’ll get toasty, nutty, chocolate-y goodness in every bite. These are gooey, thick chocolate chip cookies, and they are EVERYTHING.

This recipe was inspired by ‘The Cookie’ from Metropolitan Market in Seattle. Their cookie is a bit thicker and bigger than mine, but I give you instructions below if you want to super-size your cookies to match theirs.

I’m not normally a ‘nuts in my cookie’ kinda woman (that doesn’t sound appropriate ). But, this particular toasted walnut chocolate chip cookie is soooo spectacular, I hope that you’ll jump on the bandwagon with me!

Enjoy!

The Baker’s Guide to Measuring Flour

One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!

Dazzling Pro-Baking Tip for this
Beautiful Toasted Walnut Chocolate Chip Cookie Magic!Careful toasting your walnuts. Nuts can burn quite quickly, so focus on that and only that, while you’re toasting.Let the brown butter cool completely. You want the butter to have firmed up a bit and completely cool so that you can cream the butter and sugar together.Rest your dough. I recipe tested baking the cookies straightaway, after 60 minutes of rest and after an overnight rest. All were magical!!! But resting the dough for 60 minutes or longer lets the starches absorb moisture and puff up (thicker cookies!), and it also develops and concentrates the flavors of the cookie. Love.

Let’s make some fantabulous cookies!

Step-by-Step Photos + Instructions for Making
The BEST Chocolate Chip Cookies with Toasted WalnutsSTEP 1: Gathering your ingredients: brown butter (see instructions), milk, walnuts, brown sugar, granulated sugar, vanilla, eggs, baking powder, baking soda, salt and all-purpose flour.STEP 2: To mix the cookie dough, cream the slightly solidified and cooled brown butter, brown sugar, sugar and vanilla until smooth and creamy.STEP 3: Add in the eggs, one at a time. Make sure the first egg is well blended before adding the second. STEP 4: Mix in the baking powder, baking soda and salt. Scrape the sides and bottom of the bowl to make sure everything is well combined.STEP 5: Mix in the flour until barely combined and you still see streaks of flour…STEP 6: Finally, fold in the chocolate chips and toasted walnuts. You want them evenly distributed throughout the dough. Be careful not to overmix the cookie dough.STEP 7: Cover the dough tightly and chill for at least 60 minutes or up to several days.STEP 8: The dough will be quite firm after chilling. Portion 4 tablespoon cookie dough balls and set on the prepared baking sheet. Bake for 12 to 13 minutes and enjoy!Baker’s Notes: I wanted to share a visual of the difference between rested vs non-rested cookie dough. The cookie dough that is immediately baked spreads more and is lighter in color. The cookie dough that rested in the fridge for 24 hours is darker, puffier, has a smaller circumference and a fudgier interior. I can’t stress enough how both are delicious!! More DELICIOUS Chocolate Chip Cookie Recipes!

Also check out my favorite fabulous Olive Oil Chocolate Chip Cookies, Malted Chocolate Chip Cookies and Salted Caramel Chocolate Chip Cookies!

You can find all of the chocolate chip cookie recipes here!

Have fun making these MEGA FAB Toasted Walnut Chocolate Chip Cookies!

PrintThick & Gooey Toasted Walnut Chocolate Chip Cookies#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }#wprm-recipe-user-rating-0.wprm-user-rating-allowed.wprm-user-rating-not-voted:not(.wprm-user-rating-voting) svg * { fill-opacity: 0.3; }Thick, Gooey Toasted Walnut Chocolate Chip Cookies are ample, bakery-style cookies (read: big!) that are loaded with chopped, toasty walnuts, lots of chocolate chips and a gooey, slightly underbaked center. You are going to love these cookies!Course Dessert, SnackCuisine AmericanKeyword Rebecca Firth, DisplacedHousewife Well-Tested Recipe, Toasted Walnuts, Chocolate Chip CookiesPrep Time 20 minutes minutesCook Time 13 minutes minutesChill Time 1 hour hour 45 minutes minutesTotal Time 2 hours hours 18 minutes minutesServings 31 CookiesAuthor Rebecca FirthEquipment4-TBSP Cookie ScoopBaking ScaleBaking SheetsCallebaut Semi-Sweet Chocolate ChipsIngredientsFor the Brown Butter182 grams unsalted brown butter 16 tablespoons (226 g unsalted butter before browning)3 tablespoons (45 g) milk cold; ideally, whole milk, but any milk will doFor the Walnuts2/3 cup (75 g) raw walnuts coarsely choppedFor the Cookie Dough1 1/2 cups (330 g) light or dark brown sugar packed1/2 cup (100 g) granulated sugar1 tablespoon (13 g) real vanilla extract2 large eggs room temperature1 teaspoon baking powder1 teaspoon baking soda1 ¼ teaspoons sea salt3 ¼ cups (439 g) all-purpose flour 2 cups (340 g) chocolate chips see Notes belowSea salt flakes for the tops optionalInstructionsFirst, Brown The ButterPlace 16 tablespoons (226 g) unsalted butter in a small saucepan and melt over medium heat. Once melted, crank up the heat to medium-high. Stand by, continuously stirring and watching. Small golden bits will start to settle on the bottom of the pan. Once this happens, take it off the heat and pour it into a medium, heat-safe bowl that can handle going into the fridge (I wouldn't use glass). Add the cold milk, whisking to combine. Stash in the fridge or freezer for about 45 minutes or until the top half of the mixture has solidified (the bottom half will still be liquid). (For more details on browning butter, check out my How to Perfectly Brown Butter tutorial) Second, Toast Your WalnutsYou can toast your walnuts in the oven or on the stovetop: For the Oven: Toast your walnuts for 5 to 8 minutes on a rimmed, ungreased baking sheet. Jiggle the baking sheet midway through, keeping an eye on them so that they don't burn.For the Stovetop: Place them in an un-greased skillet (I love my cast iron for this) set over medium-low heat, for about 4 to 5 minutes on low heat. Periodically shake the skillet so they get evenly toasted.Third, Mix The Cookie DoughTo the bowl of an electric stand mixer fitted with the paddle attachment (you can also use a bowl and a spatula for this recipe), cream the cooled brown butter mixture with the brown sugar, granulated sugar and vanilla until light and fluffy, about 4 to 5 minutes. It will smell mega delicious.Add in the eggs one at a time, completely mixing in the first before adding the second. Mix in the baking powder, baking soda and salt until blended. Be sure to scrape down the sides and bottom of the bowl to make sure everything is well incorporated.Then, add the flour to the brown butter cookie dough and mix until just blended and you still see streaks of flour.Finally, add in the toasted walnuts and chocolate chips and continue to blend until evenly distributed throughout. Mix until just combined; do not overmix your cookie dough. Stash in an airtight container and set in the fridge for at least one hour.Bake Your Cookies!Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.Scoop 4 tablespoons of cookie dough and place on the baking sheet, leaving 2 inches (5 cm) of space between cookie dough balls.Bake one cookie sheet at a time for 12 to 13 minutes in the center of the oven. When the cookies are done, they will be puffed up, lightly bronzed around the edges and look slightly underdone in the centers. Perfect. As they cool, the cookies will deflate and start to form pretty cracks and crinkles over the tops.Let cool for 10 minutes on the baking sheet before transferring the walnut chocolate chip cookies to a wire rack. Sprinkle each with a pinch of sea salt flakes, if using.NotesTo Make The Cookie More Like the Met Market CookieAdd at least 2 tablespoons more of cookie dough and bake for 3 to 4 minutes more.The Met Market uses Callebaut semi-sweet chocolate chips and bittersweet chocolate chips. I tested this recipe with the semi-sweet and can confirm it’s perfect. Ghirardelli are my favorite store-bought chocolate chips!Resting Cookie Dough NotesResting cookie dough in the fridge anywhere from 60 minutes to overnight (and up to several days) will yield a darker, puffier cookie (see the photo above the recipe). I baked these cookies right away in one test, absolutely delicious. But the cookie was a bit thinner (although not thin) and definitely blonder in color. If you are a patient soul, I recommend also trying them after an overnight rest so you can taste the well-developed flavors as well.Freezing Walnut Chocolate Chip Cookie DoughThis cookie dough freezes like a dream! In fact, I have some in my freezer right now!For short-term storage, portion out the cookie dough and place on a parchment-lined baking sheet. Freeze for several hours before transferring to an airtight container. When baking, add a few extra minutes to the bake time.For longer storage, freeze the dough as a lump, wrapped in plastic wrap, then foil and stashed in an airtight container. Bring close to room temperature before portioning out the dough and baking.Storing These CookiesStore your chocolate chip walnut cookies in an airtight container at room temperature!  

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