For the past couple weeks, I have been OBSESSED with making these cookies. I was inspired after trying the cookies from a local grocery store in the Seattle area, Metropolitan Market. They have a chocolate chip walnut cookie, aptly named, “The Cookie”, that is so dreamy. In store, they are constantly making new batches of “The Cookie”, so you can be sure that it’ll be warm and gooey when you buy one. Unfortunately, I cannot justify paying $5 for a chocolate chip walnut cookie, no matter how tasty it is, so this is my take on “The Cookie”.

Ingredients

Walnuts – It is so important to toast your walnuts! Toasting the walnuts ensures that they keep a nice crunch during baking and storage, and amplifies the nutty flavor.

Chocolate – I like using a mix of chocolate chips and chopped chocolate, and semi-sweet and dark chocolate. It gives more flavor to the dough and provides more texture.

Salt – Salt inside and salt on top! I like a salty cookie.

On a cookie kick? Have some Kitchen Sink Cookies or Crispy Gooey Chocolate Chip Cookies.

Balance that sugar with some vegetables like Honey Balsamic Roasted Brussels Sprouts or Savory Asparagus Galette.

If you like crispy, gooey chocolate chip cookies with plenty of chocolate, these cookies are perfect for you. They’re quick to make and are balanced with a little extra salt. This is my go-to chocolate chip cookie recipe when I need to make a large quantity for a crowd.

This is also a great recipe to make extra dough for freezing later (add 2-3 mins cooking time for frozen dough). Frozen cookie dough hits different when you get a craving out of nowhere. You can save this dough for later by pre-scooping cookie balls onto a baking sheet and putting this in the freezer. You can also put the cookie dough into a container and freeze the entire thing (I do this because lazy). If you choose the container method you just have to remember to thaw the dough a bit before you can scoop.

Try these cookies with a glass of milk (classic) or just eat them alone!

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Materials:

I used a stand mixer when making these cookies, but they can most definitely be made by hand with just a bowl and spatula. If using a stand mixer, don’t forget to SCRAPE SCRAPE SCRAPE the paddle to ensure everything is evenly mixed.

Ingredients:

Butter – make sure you use softened butter! The use of softened butter instead of melted butter makes sure that the cookies don’t spread too much and crisp up. I always have butter on hand in the freezer so I can take it out in the morning, leave it on the counter, and I’ll have perfectly softened butter for cookies in the evening. If you don’t have time to let your butter soften, a good trick is to fill a glass with hot water, dump out the water, and then invert it over your sticks of butter. The steam and heat from the warmed glass will gently soften the butter without melting it.

Sugar – classic white and brown sugar. You can use light brown or dark brown sugar, but they will yield different textures. Dark brown sugar will give a darker, crisper cookie.

Vanilla – use the whole tablespoon. Haters will say it’s too much, but I think it makes a difference.

Salt – yes, put salt inside and on top! The flakey salt on top adds more texture and helps to further balance the sweetness.

Chocolate – I’ve used semi-sweet and dark chocolate to make these before and either work fine. Choose what you like! I like to use a mix of semi-sweet chocolate chunks and chip for everyday baking. They look cute mixed and give different textures too. I also like to top my cookies at the end of baking with some extra chocolate so they get cute.

Flour – make sure to scoop and level! If you have too much flour you’ll end up with an extra doughy cookie.

Check out some of my other recipes too!

More labor intensive – Beet Cinnamon Rolls

Maybe something savory? – Chicken & Cabbage Dumplings