Matcha Chocolate Chip

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!

CLASSIC COOKIES WITH EXTRA CRUNCH
Who doesn’t love delicious fresh-baked chocolate chip cookies? Fresh baked cookies are a favorite in this house. They are a perfect after school snack or for sharing.

Chocolate Chip Walnut Cookies are a sweet and crunchy twist on a classic. They’re sweet and salty will be your new favorite cookie!!

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!

I took our classic chocolate chip cookie recipe and added a bit of crunch! Chocolate Chip Walnut Cookies may be even better than the original, especially if you’re a fan of nuts.

HOW TO MAKE THEM
PREP. Heat oven to 350°F.

WET INGREDIENTS. Cream butter, oil and sugars in stand mixer (or with hand mixer in a large bowl). Add eggs and beat until fluffy.

DRY INGREDIENTS. Add baking soda, salt, baking powder, vanilla extract and flour and mix until incorporated.

SCOOP. Fold in chopped walnuts and chocolate chips and scoop with cookie scoop and roll into ball and place on a lightly greased baking sheet.

BAKE. Bake at 350 for 8-10 minutes. Once you pull them out of the oven, let the cookies cool on a wire rack.

VARIATIONS
Change the Chips: Easily replace the chocolate chips with other flavors like white

• Chocolate
• Peanut butter
• Butterscotch
• White chocolate
• Mint chips
• Mini chocolate chips
• Semi-sweet chocolate chips
• Dark chocolate

RECIPE TIPS
I use a cookie scoop for ease and to ensure all the cookies have the same amount of dough.

Mini Cookies: use a smaller cookie scoop and reduce the bake time.
Thicker or Puffier Cookie: you can add 1/4 cup more flour to the dough. You can also try using 1/2 cup shortening in place of the vegetable oil.
Chewy Cookie: try using dark brown sugar instead of light brown sugar. You can also increase the amount of brown sugar to 1 1/2 cups and reduce the white sugar to 1/2 cup.
Flatter Crispy Cookies: you can use melted butter. Another idea is to decrease the amount of brown sugar. Use 1/2 cup brown sugar and 1 1/2 cups white sugar.
Crisp/Soft Center: Chill the dough in the fridge for 30-60 minutes before baking it for a crisp cookie with a soft center.
Cool: Allow the cookies to cool on the pan for a few minutes before transferring them to a cooling rack.
Picture Perfect: After placing each ball of dough onto the baking pan top the cookies with 2-3 chopped walnuts and 2-3 more chocolate chips.

HOW TO STORE
STORE the cookies in both dough form or after they have been baked.

Dough: Cover or wrap the cookie dough tightly with plastic wrap and store it in the fridge for 1-2 days. For longer storage wrap the dough in plastic and again with foil and store it in the freezer for up to 3 months. Thaw before shaping and baking.

You can also shape cookie dough balls before freezing. Place the dough balls on a sheet and then into the freezer. Once solid, transfer them to an airtight freezer safe container. This makes it easy to grab as few or as many balls of dough as you wish to bake. Thaw for about 15 minutes before baking.

Baked: Once the cookies have cooled you can keep them in an airtight container on the counter for 3-4 days. Placing a piece of white bread into the container as well will help keep the cookies soft.

For longer storage, I like to place 2 cookies into a fold top sandwich bag and then place them in a freezer safe container. This makes them easy to grab and hand out as a snack or toss into lunch boxes. They can freeze for up to 3 months.

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