Chocolate chip cookies are obviously a holiday classic. But this version, loaded festive chocolate chip walnut cookies, are overloaded with festive and colorful chocolate chips. If we’ve got to eat cookies, they might as well be pretty!
The holiday season means chocolate chip cookies are absolutely imperative. I know Christmas is really overloaded with cookies everywhere. But chocolate chip cookies are the most classic, the most desired, the first to disappear from every plate. You can’t go a holiday season without whipping some up. It’s just fact.
But even the most traditional of cookies and treats can use just a little tweaking now and again. For years, we used the recipe straight from the package of Nestle Tollhouse. It never failed, was always good and was easy enough to accomplish. But lately, we’ve been playing around with some cookie recipes in our house. A well-intentioned science fair project spurned this quest to find the ultimate in chocolate chip cookie ingredients. Batches were tested with cornstarch, baking powder, baking soda and any mixture of the three. It was a hard experiment but someone had to do it.
What we’ve found is one leavener alone doesn’t do the trick. The baking soda yielded some crispy cookies, perfect for those who love the crunch. But it didn’t stand the test of time. The cookies were hard two days later. Cornstarch alone left our cookies fluffy but a bit dry. Baking powder worked out better than the rest, giving us cookies that were soft and long-lasting. But once we started playing around with the cornstarch/baking powder combo, we were wowed. These cookies were our favorites, by far. Soft and fluffy, a little chewy, perfectly tasty three days later. This is the recipe we’re using now and it doesn’t fail.
Of course, it’s Christmas so we had to go a little nuts with these. We tossed in some chopped walnuts for a great textural difference. And instead of standard chocolate chips, we used festively colored ones in red, green and swirls. But that’s not where the craziness ends. We made sure these cookies were packed to the absolute brim with chocolate chips. It is not the season for moderation, after all. And so we went with two cups of chocolate chips, plus additional swirled chips to stud the tops. Every cookie is filled with a ton of chips, allowing for maximum chocolate. What more could you really ask for at Christmas (well, except a Matthew Mcconaughey Dazed and Confused t-shirt)?
Recipe Adapted from Sally’s Baking Addiction
- 2¼ cups all-purpose flour
- 1 tsp. baking soda
- 1½ tsp. cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 teaspoons vanilla extract
- 1 cup chopped walnuts
- 2 cups chocolate chips
- Preheat the oven to 375 degrees and line baking sheets with parchment paper.
- In the bowl of a mixer, combine butter, brown sugar and granulated sugar. Mix until fluffy.
- Add in egg and mix to combine. Add in egg yolk and vanilla and mix until combined.
- Add in the flour, baking soda, cornstarch and salt and mix slowly until just combined.
- Fold in walnuts and chocolate chips.
- Set the mixture in the fridge to chill for 30 minutes.
- Using a cookie scoop, scoop out the dough and place it on the parchment paper, 1 inch apart. Place additional chocolate chips on top of the dough, pressing down lightly.
- Bake 12 minutes until lightly golden. Cool completely.