Sea Salt Chocolate Chunk Walnut Cookies
Ingredients
Scale
- 1 cup salted butter, softened
- ¾ cup light brown suga
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chunks or chips
- ¾ cup chopped walnuts
Chocolate Dip
- 1 bag Ghirardelli Dark Chocolate Melting Wafers
- Flaky sea salt
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract and mix until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Fold in the chocolate chunks and chopped walnuts.
- Using a #20 cookie scoop (about 1 1/2 ounces of dough), scoop the dough onto the prepared baking sheets, leaving room for spreading. Gently flatten the tops.
- Bake for 11 to 12 minutes, or until the edges are set and the centers still look slightly soft.
- Immediately after baking, place a round cookie cutter slightly larger than the cookie around it and gently swirl to create perfectly round bakery-style cookies.
- For a classic bakery cookie, sprinkle the tops with flaky sea salt while they’re still warm and let them cool completely.
- For the chocolate-dipped version, allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Melt the chocolate wafers according to the package directions.
- Dip half of each cooled cookie into the melted chocolate. Place them on parchment paper and immediately sprinkle the chocolate with flaky sea salt.
- Allow the chocolate to set completely before serving.