Description
Thick and fluffy Salted Chocolate Chip Cookies loaded with chocolate chips, walnuts and finished with a sprinkle of salt.
Ingredients
Scale
- 1 cup (2 sticks) cold butter, diced or grated
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 1/4 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts
- Vanilla bean salt or flaky finishing salt, for topping
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Add the cold diced butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and creamy.
- Add the eggs, vanilla extract and instant vanilla pudding mix. Mix until combined.
- Add the all-purpose flour, cake flour, baking soda and salt. Mix just until combined. Do not overmix.
- Gently mix in the chocolate chips and chopped walnuts.
- Portion the dough onto the parchment-lined baking sheet, leaving space between each cookie.
- For large cookies, divide the dough into 8 to 9 portions and bake for 15 to 18 minutes.
- For smaller cookies, portion the dough into smaller mounds and bake for 13 to 15 minutes.
- Remove from the oven when the edges are set and lightly golden and the centers remain soft.
- Sprinkle the warm cookies with vanilla bean salt or flaky finishing salt.
- Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
- ENJOY!
Notes
- Avoid overmixing the dough once the flour has been added.
- Use a parchment-lined baking sheet for easy removal and cleanup.
- Baking time will vary slightly depending on the size of the cookies and your oven.
- The centers should still look slightly soft when the cookies are removed from the oven.
- Allow the cookies to rest on the baking sheet for about 5 minutes before transferring.
- Vanilla bean salt adds a subtle vanilla note, but regular flaky finishing salt works well.
- For large bakery-style cookies, this recipe yields approximately 8 to 9 cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Easy
- Cuisine: American