I have a slight obsession with cookies. Chocolate chip cookies to be exact. I started making them from scratch when I was in elementary school, but refused to use a real recipe. I invented my own recipes, usually resulting in a puddle of under-baked dough. Over the years, I began to learn what each ingredient contributed and how much of each to add to make delicious cookies. During my pregnancy, I stopped baking (cooking at all, really – morning sickness is no joke) and just recently rediscovered it. One of the first things I made were these Candied Choco-Walnut Chip cookies. Do like their name? I’m quite proud of it.
In this recipe, you get the perfect combination of salty and sweet. You get giant chocolatey goodness, nutty walnut magic, and light crunches of sea salt. What more could you ask for?
The full recipe is at the bottom of this page, but here are step-by-step instructions with pictures (because pictures make everything easier!):
Gather all of your ingredients. You can tell that I really like my generic brand baking supplies, but for the chocolate chips, I actually recommend Ghirardelli 60% Cacao Bittersweet chocolate chips. I didn’t have any in my pantry (as you can see), but they make these cookies even more sinful.
Once you have all of your ingredients, combine the cold cubed butter with the brown and white sugars in a medium bowl. Beat these together with a hand or stand mixer until nice and creamy. Next, mix in the vanilla and beat in one egg at a time. Set this mixture aside.
In a separate bowl, whisk together your dry ingredients (flour, cornstarch, baking soda, salt). Although not in a classic chocolate chip cookie, the cornstarch is important. This is what helps give the cookie a crispy outside and a gooey inside, so be sure you add this!
Add the dry ingredients into the wet mixture, mixing in a little at a time, until well combined.
While the cookie dough rests, combine the water, walnuts, and sugar in a medium saucepan (mine were all dirty so I used a skillet…you can do this, but a saucepan is better). Stir frequently over medium/medium-high heat until the nuts are completely coated in a caramel-colored coating. It usually takes like 5-7 minutes, so just watch it. You’ll smell it once it gets to the sweet spot (get it, sweet spot) and you’ll definitely smell it if it starts to burn.
Pour the candied walnuts onto wax paper to cool down. After they have cooled down entirely (be careful – I may or may not have burned my fingers at this point), break them apart as much as you can. Pour the bits of candied walnuts and chocolate chips into the cookie dough and mix with a spoon.
Scoop generous mounds of dough onto a cookie sheet pan (I like ceramic ones because they are already super non-stick). Even though the dough makes about 14 very large cookies, I only bake 8 at a time so they don’t melt into one another. Then, lightly sprinkle sea salt over the top of the dough. You can leave this step out if you don’t like salt on your cookies – but you’ll be missing out!
Put your cookies into the oven for about 9-11 minutes at 400 degrees. Keep a close eye on them and leave them in until they are golden and crispy on the outside, but still gooey on the inside. After taking them out, let them cool for at least 5 minutes (it will take all of your self control to do this). After cooled, release that self control and eat as many cookies as your little heart desires!!