The BEST CHOCOLATE CHIP COOKIES recipe ever! These huge bakery-style cookies are warm, soft, and thick. Best of all, they are very easy to make with easy ingredients! Trust me, you’re going to want to always have Levain copycat chocolate chip cookies recipe always on hand.
The Best Chocolate Chip Cookies
The flavors of chocolate chips mixed with walnuts are simply out of this world and truly make the best chocolate chip cookies! These are the perfect chocolate chip cookie lover’s dream! They are perfectly chewy, chocolatey, ooey-gooey, and hit the spot when you’ve got a sweet tooth.
Ingredients
- all purpose flour
- baking soda
- salt
- cornstarch
- unsalted butter
- brown sugar
- granulated sugar
- eggs
- vanilla extract
- chocolate chips
- chopped walnuts
Supplies Needed
- baking sheet
- parchment paper
- electric mixer
- mixing bowl
- wire rack for cooling
- measuring cup
- measuring spoons
Chocolate Chip Cookie Recipe
Preheat oven to 350º. Spread walnuts out on a baking sheet, and toast them in the oven for 5 minutes. Walnuts become buttery, golden brown, and crunchy after toasting them in the oven. The heat brings out the natural nutty aroma that adds a delightful flavor to these cookies.
Remove from oven and let cool while making cookies (adding them to the dough while hot will melt your chocolate chips). Stir flour, baking soda, salt, and cornstarch together in a small bowl and set aside.
In a large bowl, beat the butter, both sugars, egg, and vanilla together on low speed until light and fluffy. Stir in dry ingredients until just combined. Then add chocolate chips and walnuts, and stir together. Refrigerate for one hour
Prepare a baking sheet with parchment paper. Parchment paper prevents sticking and makes for easy cleanup! Separate dough into 6 balls (they’ll be very big!), and place them on a cookie sheet at least two inches apart. Press additional chocolate chips on top of the cookies if desired.
Bake for 10-12 minutes until they are set on the edges, and no longer wet looking. Bake on the short side for gooier cookies, and bake on the longer side for more set cookies.
Refrigerating the dough is key to making these thick bakery-style cookies, so don’t skip it! You can, however, speed the process up by making your cookie dough balls first, then popping them in the freezer for 15 minutes. this dough can also be made ahead and refrigerated in an air-tight container for several days until you’re ready to bake.
More Cookie Recipes by The Blogette to Try Next
- 6 Minute Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Nutella Stuffed Chocolate Chip Cookies
- Kitchen Sink Cookies
- Peanut Butter and Jelly Cookie Bars
The Best Chocolate Chip Cookies Recipe
Chocolate Chip Cookies Recipe
Equipment
- baking sheet
- Parchment Paper
- Electric mixer
- Mixing bowl
Ingredients
- 1⅓ cup all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 Tablespoon cornstarch
- ½ cup butter, unsalted
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350º
- Spread walnuts out on a baking sheet, and toast in oven for 5 minutes
- Remove from oven and let cool while making cookies (adding them to dough while hot will melt your chocolate chips)
- Stir flour, baking soda, salt, and cornstarch together in a small mixing bowl and set aside
- Beat butter and both sugars together until light and fluffy (2-3 minutes)
- Beat in egg and vanilla
- Stir in dry ingredients until just combined
- Then add chocolate chips and walnuts, and stir together
- Refrigerate for one hour
- Separate dough into 6 balls (they’ll be very big!), and place on cookie sheet at least two inches apart
- Press additional chocolate chips on top of cookies if desired
- Bake for 10-12 minutes until set on the edges, and no longer wet looking. Go on the short side for gooier cookies, and longer side for more set cookies
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