Equipment
* optional
Ingredients
Dry Ingredients
- 350 g all-purpose flour
- 5 g baking soda
- 4 g fine sea salt
Wet Ingredients
- 200 g unsalted butter, softened to room temperature
- 150 g light brown sugar, firmly packed
- 100 g granulated white sugar
- 2 eggs, room temperature
- 10 ml vanilla extract
Mix-ins
- 250 g semi-sweet chocolate chips
- 150 g walnuts, roughly chopped
Nutrition (per serving)
Method
Preheat the oven to 180°C/350°F and prepare a baking sheet.
Spread the chopped walnuts evenly across the baking sheet and toast in the preheated oven for 8 minutes until fragrant. Remove and let cool completely.
In a medium mixing bowl, thoroughly whisk together the all-purpose flour, baking soda, and fine sea salt.
In a large mixing bowl, beat the softened unsalted butter, light brown sugar, and granulated white sugar together until light, fluffy, and noticeably paler in color.
Add the eggs one at a time to the creamed butter mixture, beating well after each addition, then mix in the vanilla extract.
Gradually pour the dry flour mixture into the wet ingredients, mixing on a low speed until just a few streaks of dry flour remain.
Using a rubber spatula, gently fold the semi-sweet chocolate chips and the cooled toasted walnuts into the cookie dough until evenly distributed.
Cover the mixing bowl tightly and place it in the refrigerator to chill for at least 1 hour. This hydrates the flour and solidifies the butter, giving the cookie a thicker structure ideal for dunking.
Line your baking sheet with parchment paper. Use a cookie scoop to portion the chilled dough into round balls, spacing them a few inches apart on the pan.
Bake the cookies in the oven at 180°C/350°F for 12 to 14 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
Allow the cookies to cool and set on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely and crisp up.
Chef's Notes
- Resting the dough in the refrigerator is absolutely critical for a dunkable cookie. The flour absorbs moisture during this rest, creating a sturdier texture that heavily resists dissolving into milk.
- Toasting the walnuts before incorporating them into the dough draws out their natural oils, deepening their flavor and ensuring they remain beautifully crisp inside the soft baked cookie.
- For an extra professional touch, try sprinkling a tiny pinch of flaky sea salt on top of each dough ball just before they go into the oven. This creates a brilliant contrast to the sweetness of the chocolate chips.
- Ensure your butter is fully softened to room temperature but absolutely not melting. Melted or greasy butter will cause the cookies to spread too thin in the oven, completely losing their dunking integrity.
Storage
Refrigerator: 1 week — Store in an airtight container to prevent drying out.
Freezer: 3 months — Freeze unbaked dough balls. Bake directly from frozen, adding 2 to 3 extra minutes to the baking time.
