Extra Thick Chocolate Chip Walnut Cookies


My Chocolate Chip Walnut Cookies are thick, soft, loaded with chocolate and walnuts. I am sharing the trick on how to make the thickest chocolate chip cookies ever!

Looking for more chocolate chip cookie recipes? Try My Favorite Chocolate Chip Cookies, my version of Jacques Torres Chocolate Chip Cookies, or my Half Pound Chocolate Chip Cookies!

Chocolate Chip Walnut Cookie Recipe

If You Like THICK Cookies These Chocolate Chip Walnut Cookies Are For You!

I have no shortage of chocolate chip cookie recipes here on my site. I hope you have made a few of them, but if you haven’t, todays recipe is a good place to start! These Chocolate Chip Walnut Cookies are thick, buttery, loaded with chocolate and yep, walnuts! They are very similar to the famous Levain Chocolate Chip Cookies in NYC, so if you’re a fan of their gooey, giant cookies, these will be right up your alley!

Whether you are a fan of nuts in your cookies or not, this is THE cookie recipe for you if you like THICK cookies! I’m going to show you the super easy tricks to making the thickest cookies ever!

Thick Cookie broken in half with gooey melted chocolate

How To Make THICK Cookies!

Ok, I am going to share a few tricks with you today that are super easy, and kind of life-changing if you are into thick cookies. This chocolate chip cookie recipe might end up being your most favorite ever because it’s pretty perfect if you are in love with giant cookies like I am! Sure, I really do enjoy a crispy cookie from time to time, but when I crave chocolate chip cookies, the cozy, buttery, melty chocolate is what I’m after. And these beauties deliver…BIG TIME!

#1 – Increase Your Oven Temp!

So most chocolate chip cookie recipes call for you to bake them at 350°F. BUT let’s think about that…I’ve tested cookie recipes at different temps and have found the higher the oven temp, the less the cookies spread. Makes sense.

AND it’s an amazing trick to keeping your cookies soft on the inside, because since you’re baking them at a higher temp, the outsides get browned more quickly, leaving the insides slightly under-baked. Kind of like searing your cookie! You do it for meat, so I thought, why not try the same idea for cookies. Turns out, it works PERFECTLY!

#2 – Use COLD Butter

You can achieve the same effect by chilling your dough, so that’s always an option, of course. BUT if you don’t want to wait for your dough to chill, use cold butter and it will aid in preventing the cookies from spreading as much! Of course, chilling the dough helps deepen the flavor as well, so that’s a benefit of that, but I’m just here to tell you it isn’t necessary!

#3 – Cornstarch

Cornstarch is a thickening agent, so it makes sense to add it to cookie dough in small amounts when you would like your cookies to be thicker. And while I think cornstarch does aid in making your cookie slightly thicker, what I find it does best is leave the insides of your cookie more tender by softening the proteins in the flour. So you get a slight crisp on the outside of your cookie while being soft on the inside!

#4 – A Little Bit More Flour

This is a fine line for sure…too much flour and you’ll end up with cakey, dry cookies, but a little bit more paired with the higher bake temp = perfectly thick cookies!