Chewy Chocolate Chip Cookies have been my favourite for longer than I care to remember. The crunchy outer layer with the soft chewy middle make these cookies hard to beat. I add walnuts to the chocolate chip mix for a variety of chew and crunch which works really well. I make these in bulk as they go so quickly. However, if you are storing them, place a slice of white bread in with the and it will absorb moisture. This keeps them softer for longer.

Chewy Chocolate Chip Cookies

Sensational cookies with soft gooey inside with the crunch of walnut. Perfect.

4.70 from 160 votes

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Course: Biscuits/Cookies, Snack

Cuisine: American

Keyword: Chocolate, Dairy, Eggs, Nuts

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: Cookies

Calories: 184kcal

Ingredients

2 large eggs free range
375 g flour all purpose
360 g chocolate chips milk
117 g walnuts chopped
230 g unsalted butter room temp
200 g granulated sugar
220 g light brown sugar
1 tsp baking soda
2 tsp vanilla extract
½ tsp salt

Instructions

Turn on the oven and preheat to 350F/175C/Gas Mark 4.
In a mixing bowl, add the sugars and soft butter and beat until lovely and smooth. A hand blender is a must for this recipe.
200 g granulated sugar, 220 g light brown sugar, 230 g unsalted butter
Add the eggs, one at a time whisking the mixture before adding the second egg.
2 large eggs
Add the vanilla extract and gentle fold it into the mixture.
2 tsp vanilla extract
Add the baking soda to a small saucer and add 2 teaspoons of hot water and mix together. Pour into the eggs/sugar bowl and then add the salt.
1 tsp baking soda, ½ tsp salt
Add the chocolate chips, walnuts and flour and stir everything together until thoroughly mixed.
360 g chocolate chips, 117 g walnuts, 375 g flour
When the mixture is ready, add a spoon of the mixture onto a baking sheet leaving about a 2 inch gap until the next spoon of mixture. This allows for the cookies to expand without touching its neighbour.
Place in the preheat oven for about 10 minutes or until the edges of the cookies are lovely and brown. Keep an eye on them.
Remove the tray from the oven and allow to cool slightly before transferring onto a wire rack to fully cool. Allowing them to cool a little makes them easier to move.