Print Recipe

Jumbo Chocolate Chip Walnut Cookies

Jumbo Chocolate Chip Cookies!! Their crispy exterior gives way to a chewy center full of chocolate chips and crunchy walnuts. Bake a batch for the cookie lover in your life!


  • 2 1/4 cups All-purpose flour spooned then leveled
  • 2 teaspoons Cornstarch
  • 1 teaspoon Baking soda
  • ½ teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
  • 3/4 cup 1 ½ sticks) Unsalted butter, room temperature
  • 1 cup Light brown sugar packed
  • 1/2 cup Granulated sugar
  • 2 large Eggs -
  • 1 tablespoon Vanilla extract
  • 2 cups Semi-sweet chocolate chips
  • 1 cup Walnuts chopped


  • Preheat oven to 350° Fahrenheit. Line 2 cookie sheets with parchment paper. In a medium bowl, combine flour, cornstarch, baking soda, ground cinnamon, and salt. Mix briefly with a fork to combine and set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment (hand mixer and large bowl work here too), over medium/high speed, cream the butter and both sugars until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the vanilla extract. Stop and scrape the mixer to incorporate ingredients.
  • Turn the mixer speed to low and add the flour mixer all at once. Mix until mostly combined, about 20-25 seconds. It’s fine if you see some flour bits. Remove bowl from the mixer and fold in the chocolate chips and walnuts.
  • With a ½ cup measuring cup, scoop out portions of cookie dough and very quickly roll them into balls. This batter should make 8 large cookies.
  • Place four cookies very far apart on each baking sheet. Place trays in the oven and baked for 12-14 minutes. The tops would have lost their shine and the edges will look lightly browned.
  • Remove from the oven and allow the cookies to cool on the cookie sheets for about 5-10 minutes.

Adapted from Center Cut Cook