Thick Chocolate Chip Walnut Cookies
Thick Chocolate Chip Walnut Cookies. A copycat version of the Levian Bakery cookies we all love! They are incredibly soft on the inside and firm around the edges. These chocolate chip cookies are super thick and fluffy and loaded with tons of chocolate chips and walnuts!
- 1 cup cold unsalted butter, cubed
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 3 cups all purpose flour
- 2 tsp cornstarch
- 1 tsp salt
- 1 tsp baking soda
- 2 cups semi sweet chocolate chips
- 1 1/2 cups chopped walnuts
Preheat oven to 400 degrees. Line baking sheets with parchment paper or a silicone baking mat and set aside.
In a stand mixer fitted with the paddle attachment cream butter, light brown sugar and granulated sugar until lighter in color and fluffy, 3-4 minutes.
Add in the eggs one at a time and vanilla.
In a medium bowl combine the flour, cornstarch, salt and baking soda. Add to the stand mixer and mix just until combined to avoid over mixing the dough.
Using a rubber spatula fold in the chocolate chips and walnuts.
Portion out cookie dough using a large cookie scoop (about 3 tablespoons each, these will be BIG cookies). Place them on the prepared baking sheets and bake for 8-10 minutes or until the cookies look set. I like to slightly under bake them, they will continue to cook when they are out of the oven.
Allow the cookies to continue cooking on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely.