I’m the kind of person who prefers savory over sweet, but these chocolate chip cookies sinfully delicious and truly are hard to resist which is why I get asked for this recipe all the time.

Its soft moist center & crunchy shell make the perfect cookie combination. It doesn’t lay flat but sits tall and proud like it knows it’s gorgeous enough to fool you into thinking it came straight from a bakery. When you taste it, you’ll be convinced it did!

Over the years, I’ve made my share of cookies, and while I don’t eat sweets too often I still get cravings from time to time. When I’m baking them for friends, neighbors, and family, the cravings are at its peak since it’s a must to do taste tests as I cook or bake.

All is takes is one bite and there’s no turning back!

I make these cookies a few times a year, and always during the holidays which I send out as gifts. It’s definitely a favorite among those who receive them and I’m often asked about sharing the recipe. So from my kitchen to yours, enjoy!

My chocolate chip cookie recipe is made with walnuts, but for those who prefer a no nut option all you have to do is leave them out.

How to Make These Chocolate Chip Cookies Gluten Free?

While my recipe isn’t gluten-free, it’s absolutely possible to use gluten free flour. It will have a very similar taste but it won’t have the same texture or moisture you’d get otherwise.

I’ve made it with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and I find the texture to be a bit gritty. I don’t mind it but it’s definitely not as soft as all purpose or cake flour, so if you’ve got a favorite gluten free flour let me know!

While Bob’s Red Mill gluten free baking flour says you can replace white flour at a ratio of 1 to 1 I don’t think that’s necessarily true and found it to be too dry so I reduced the amount by just 1/4 cup and added an extra ounce of butter for additional moisture.

Gluten free flour doesn’t brown like regular flour, by the way, so don’t let that fool you. Even if your chocolate chip cookies are still blonde don’t be tempted to bake them for much longer or they will be over-baked and require a glass of milk to wash it down.

What Give These Chocolate Chip Cookies Volume & Moisture?

Sometimes, I don’t mind a flat cookie, but a cookie with ‘curves’ makes it hard to resist. So what helps these cookies with volume and moisture? Here are some tips:

  • Don’t over mix the dough. Doing so can warm up your butter a bit too much and cause them to spread out once they hit the oven.
  • If you over mix by accident, hope is not lost! All you have to do is place it in the refrigerator for a minimum of 30 minutes before they head into the oven.
  • By placing your dough in the refrigerator for 30 minutes (up to 24 hours) your butter will have a chance to harden up so things will hold their shape better. Also think of it as time your dough can ‘marinate’ to infuse more flavor.
  • Time in the refrigerator also gives your flour and cornstarch a chance to absorb more moisture so as it’s baking it will retain more of it.
  • While white sugar helps with crunch, brown sugar helps your chocolate chip cookies retain moisture in the middle.
  • Cornstarch is used to help your chocolate chip cookie with thickness and moisture content. It also gives the center a nice soft texture!
  • The combination of cornstarch and cake flour gives the cookie the soft fluffy center.

How to Make Beautiful Chocolate Chip Cookies

You’ll need two bowls. One for dry ingredients and another for the wet ingredients.

Combine room temperature butter and sugars.

Room temperature butter is best as cold butter can be a little difficult to mix, especially if you’re doing this by hand, and since it’s not fully melted there’s less chance of over mixing.

Then mix in your egg and vanilla extract until everything is well combined.

In your other bowl, combine your flours, cornstarch, salt, and baking soda.

Next, combine your dry and wet ingredients and mix together. This can take a bit of muscle as the dough will be a bit dry so if you have a mixer it can help, especially if you plan on making a bunch of chocolate chip cookies and will be doubling the recipe.

Add in your chocolate chips and chopped walnuts and give it a good mix.

Form dough into 2″ balls, cover, then set in the refrigerator for a minimum of 30 minutes (up to 24 hours).

The balls can be made before or after refrigeration but since they’re already soft I prefer to do before they are cooled.

Preheat your oven to 410° while your dough is setting.

When you’re ready to bake, space them out at least an inch apart on a baking tray and pop them in the oven for 11-13 minutes.

These chocolate chip cookies are of a hearty size so I usually won’t eat more than one in one sitting. Try my air fryer chocolate chip cookie balls which are bite-size and just as tasty! They can also be baked in the oven.

Storing & Reheating Chocolate Chip Cookies

Once your chocolate chip cookies have cooled, any leftovers can be stored in an airtight container for up to a week.

But, to keep it even fresher try freezing them instead. I wrap each cookie individually with plastic wrap then put them all in a freezer bag.

When I’m ready to satisfy my sweet tooth I’ll just reach for a frozen cookie and let it thaw. I personally love to eat them when they’re slightly cold just as much as I love them warm.

If you prefer them warm, heat them in your oven at 350° for 5 – 8 minutes or your air fryer at 365° for 2 minutes.

I also have a tasty air fryer chocolate chip cookies recipe if you’d like to try it out!

Chocolate Chip Cookies with Walnuts Video

Plate of chocolate chip cookies with walnuts piled on top of each other.

Chocolate Chip Cookies with Walnuts

These babies are crunchy on the outside, moist on the inside, full of flavor, and volume that you'll never rely on the bakery to satisfy your sweet tooth for chocolate chip cookies again!

Prep Time 10 min Cook Time 12 min Rest Time 30 min Total Time 52 mins Servings: 8 Calories: 437.53



  1. Mix butter and sugar together.

  2. Scramble up the egg in a small bowl and mix in to butter and sugar mix, along with vanilla extract.

  3. In a second bowl, mix together all dry ingredients except chocolate chips and walnuts.

  4. Add wet ingredients to dry mix and mix well until everything is nicely blended together. 

  5. Fold in chocolate chips and walnuts.

  6. Next, make cookie balls approximately 2" wide and set balls on a plate, cover with plastic wrap and set in the refrigerator for a minimum of 30 minutes (or up to 24 hours).

  7. Preheat oven to 410°F.

  8. Remove cookies from refrigerator and set each ball on a baking tray space approximately 1" apart and bake for 11-13 minutes or until cookies are touched with a little brown.

  9. Remove from oven and allow it to cool before eating.

Nutrition Facts

Serving Size 1 cookie

Servings 8

Amount Per Serving
Calories 437.53
% Daily Value *
Total Fat 24.38g38%
Saturated Fat 11.22g57%
Trans Fat 0.51g
Cholesterol 56.88mg19%
Sodium 179.41mg8%
Total Carbohydrate 50.36g17%
Dietary Fiber 1.84g8%
Sugars 28.59g
Protein 5.86g12%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition information is an estimate. Your daily value may be higher or lower depending on your calorie needs.


  • If you don't have cake flour you can use pastry flour or all purpose flour instead. Cookie won't be as moist or cakey but it will still be tasty!
  • Placing cookie dough in the refrigerator before baking helps it to keep its full shape. You can skip this step but it may not be as voluminous.

Using gluten free flour?

  • Use 2 3/4 cups of Bob's Red Mill Gluten Free 1 to 1 Baking Flour to replace all purpose flour and cake flour.
  • Add an additional ounce of butter for extra moisture.
  • Gluten-free flour does not brown like regular flour so be careful not to over-bake your cookies.

Got an Air Fryer?

  • Make your cookie balls around 1" wide.
  • Use parchment paper to avoid bits of batter baking through the slots on the baking tray.
  • Parchment paper should fit nicely and snug below your cookie balls or it may fly around if it's too big.
  • Air fry at 380°F for 4 to 5 minutes or until lightly brown.

Storing Leftovers?

  • Leftovers can be stored in an air tight container for up to 7 days.
  • Cookies will stay fresher if wrapped individually, placed in a freezer bag, and placed in the freezer. Thaw when ready to eat.
Keywords: cookie recipe, dessert, oven baked

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