How to Make Irresistibly Soft and Chunky Chocolate Chip Nut Cookies

Who can resist a thick, chunky chocolate chip cookie with just the right balance of softness and chewiness? These cookies hit all the right notes—rich, buttery dough packed with gooey chocolate chips and crunchy nuts.

Whether you're enjoying them fresh from the oven or saving a batch for later, these cookies are guaranteed to satisfy your sweet tooth and impress anyone you share them with. Best of all, they’re quick to make up, so you can have warm, homemade cookies in no time!

Yields: 12 medium or 8 large cookies
Prep Time: 8 minutes
Cook Time: 11 minutes

Photo byGLP

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon cornflour
• 3/4 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1 cup cold butter, cubed
• 1 cup packed golden brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 2 cups semi-sweet chocolate chips
• 2 cups chopped pecans or almonds (optional)

Instructions:

1. Preheat your oven to 375°F. Prepare two to three baking sheets with parchment paper and set them aside.
2. Whisk the flour, cornflour, baking soda, and salt in a bowl and set aside.
3. Cream the cold butter with the brown and white sugars using a mixer for about 3-4 minutes until it turns smooth and creamy.
4. Beat in the eggs, adding them one at a time, and mix until fully combined. Stir in the vanilla extract and scrape down the bowl as needed.
5. Slowly add the dry ingredients to the wet mixture on low speed, ensuring it's well incorporated. Scrape down the sides of the bowl.
6. Mix in the chocolate chips and chopped nuts (if using), stirring just enough to distribute them evenly.
7. Scoop out cookie dough using a 1/4 cup scoop or smaller portions, spacing them generously on the prepared baking sheets.
8. Bake for 9 to 11 minutes, turning the sheets halfway through for even baking. Let them cool slightly before indulging!

Substitutions:

• Swap the chocolate chips for dark chocolate chunks or white chocolate for a twist.
• Replace pecans with almonds, hazelnuts, or leave them out for a nut-free version.
• If you prefer a dairy-free option, use vegan butter and dairy-free chocolate chips.

Storage:

Keep these cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them for up to three months—just thaw at room temperature before serving for that fresh-baked taste!

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