Soft, chewy, chocolaty chocolate chip cookies that are positively childishly yummy! These are a finals pick-me-up for our college student daughter.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 10 minutes! Add the eggs one at a time and mix to incorporate. Add the vanilla and mix thoroughly.

  • In a 1 gallon plastic food bag, place the all-purpose flour, baking soda, kosher salt and cocoa powder. Seal the bag and massage the ingredients to combine. The mixture will appear homogenous with no separate ingredients showing.

  • Add the flour and cocoa mix to the creamed butter and sugar. Mix together until the dough appears completely combined - about 3 minutes. Add all the walnuts and chocolate chips and stir them into the dough. Drop by two teaspoonfuls onto an ungreased cookie sheet. Or roll into balls, place about two inches apart on the sheet, and flatten slightly with your fingers.

  • Bake for 11 minutes at 350 degrees F (175 degrees C). The cookies will appear to be just barely firm with a sheen to their surfaces. Allow to cool on the sheet for about one minute before removing to a cooling rack to cool completely. Store in airtight containers.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

265 calories; 3.5 g protein; 31.3 g carbohydrates; 35.8 mg cholesterol; 75.5 mg sodium. Full Nutrition

Reviews (235)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/09/2006
Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough let them finish on the cookie sheet outside of the oven for about 2-3 minutes. Read More
(57)

Most helpful critical review

Rating: 3 stars
04/29/2009
meh these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used on this site. Read More
(3)
275 Ratings
  • 5 star values: 215
  • 4 star values: 47
  • 3 star values: 12
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/09/2006
Really good. Great the next day and stay soft! I used regular salted butter (I cut out a little of the kosher salt) and omitted the nuts- still great. Don't let these over cook! 11 minutes is just enough let them finish on the cookie sheet outside of the oven for about 2-3 minutes. Read More
(57)
Rating: 5 stars
09/17/2006
I followed the recipe except for not adding in the nuts. Next time I will cut back on the chocolate chips. I used the hand roll method since there were so many chocolate chips it was impossible to do the spoon method with the chips falling off the dough. Definitely worth the effort because the cookies tasted fabulous. This recipe will be a keeper! Read More
(42)
Rating: 4 stars
12/24/2003
These cookies were soft and chocolatey. The only thing I would change next time is to use regular salt instead of kosher. The salt taste was a bit too noticeable and I think it's because the kosher salt didn't blend as well as the other kind would've. Otherwise very yummy! Read More
(30)
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Rating: 5 stars
02/08/2005
These were the best cookies I think I have ever made....I made these over the Christmas holiday and they were a hit everywhere I took them. I even had to hide them from my husband. The only change I made was that I used chocolate chunks instead of chips. Didn't have the chips on hand. After I have tried these with the chunks I will only use chunks. With chunks you get more chocolate anyway. These cookies remind me of a brownie cookie more than a cake cookie though. I think you should give this a try. This has become a staple in my house!!! Read More
(28)
Rating: 5 stars
10/12/2005
Exactly as promised - chocolatey cakey goodness. I was worried the dough would be too soft and spread (it's really sticky) but it didn't... I did substitute two teaspoons of mint flavouring for the vanilla and used mint chips instead of chocolate and omitted the nuts 'cause I couldn't think which ones would taste good with mint and chocolate. Wonderful cookies - I made them large so I only got 2 dozen. Read More
(25)
Rating: 5 stars
11/18/2005
Wow! These are way better than I thought they'd be. Im not a huge cookie fan but I needed a way to use up some walnuts (my mom has a very prolific walnut tree). I didnt think they were overly sweet or anything. They are better the next day nice and chewy. Make sure you have milk though these cookies beg for it! Read More
(21)
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Rating: 5 stars
03/08/2010
Oh baby!!! I have tinkered and experimented with other cookie recipes and this one really is the best. Mine didn't flatten as they baked so they came out really ugly...but who cares when they taste like this! My only change was to reduce the chocolate chips to 1 cup since I also crammed in a cup of walnuts. Enough talk...must get another cookie!!! Read More
(20)
Rating: 4 stars
10/17/2006
Pretty yummy! I like my cookies really soft so only baked about 8-9 mins in my oven. The catch with these cookies as others have mentioned is they are MUCH better when completely cooled (like the next day) weird taste when warm and I was really disappointed but the next day YUM-O! Read More
(15)
Rating: 4 stars
11/04/2006
These were okay. I wasnt too pleased with the flavor. I cant quite pinpoint what it was though. My son liked them and we had fun making them together so I gave them a four. Read More
(13)
Rating: 3 stars
04/29/2009
meh these were just okay. I made a couple of adjustments: 3/4 C sugar 3/4 C brown sugar 1/2 C butter 1/2 C shortening. I mean these are good cookies but not as good as other recipes I've used on this site. Read More
(3)