Go Back

Thick & Chewy Toffee Walnut Chocolate Chunk Cookies

Bakery-style thick cookies loaded with melted chocolate chunks, crunchy walnuts, and sweet toffee bits for the ultimate texture.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 1.5 tsp cornstarch
  • 0.5 tsp sea salt
  • 0.75 cup unsalted butter melted and slightly cooled
  • 0.75 cup dark brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large, room temp
  • 1 egg yolk room temp
  • 2 tsp vanilla extract
Mix-Ins
  • 1.5 cups chocolate chunks semi-sweet or milk
  • 0.75 cup walnuts chopped
  • 0.5 cup toffee bits

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Wire cooling rack

Method
 

  1. Whisk together flour, baking soda, cornstarch, and salt in a bowl. Set aside.
  2. In a large mixer, whisk melted butter, brown sugar, and granulated sugar vigorously for 2 minutes until glossy.
  3. Add the egg, egg yolk, and vanilla extract. Mix until fully combined and light in color.
  4. Fold in the dry ingredients using a spatula until just a few flour streaks remain.
  5. Fold in the chocolate chunks, walnuts, and toffee bits until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 2 hours to prevent spreading.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop dough into 3-tablespoon mounds. Roll into balls, tear in half, and press rough sides together on top.
  9. Bake for 11-13 minutes until edges are golden but centers are soft. Cool on pan for 10 minutes before moving to a rack.

Notes

Chilling the dough is mandatory for thick cookies. If you bake immediately, they will spread thin. Store in an airtight container for up to 4 days.