Melted butter and an extra egg yolk are what make these chewy rather than cakey. Both go in with brown sugar, which holds moisture better than white sugar alone.
The dough rests in the fridge for half an hour before scooping, and the cookies come out at ten or eleven minutes, while the middles still look underdone.
How to Make It
Wet ingredients whisked
Whisk the melted butter, brown sugar and granulated sugar until smooth. Whisk in the egg, egg yolk and vanilla.
Dry folded in
Whisk the flour, baking soda and salt separately, then fold the dry mixture into the wet mixture just until combined.
Chips, walnuts and a chill
Fold in the chocolate chips and walnuts. Cover and chill the dough for 30 minutes.
Scooped
Heat the oven to 350°F and line two baking sheets. Scoop 2-tbsp portions of dough and space them 2 inches apart.
Baked
Bake 10 to 11 minutes, until the edges are golden but the centers still look soft. Cool on the sheet for 10 minutes before moving to a rack.
Why This Recipe Works
- Melted butter and an extra yolk give a dense, chewy crumb.
- Brown sugar keeps the centres soft as they cool.
- Thirty minutes of chilling firms the dough so the cookies stay thick.
- Pulling them while the centres look soft leaves them chewy once set.
Ingredient Notes
- Melted butter
- Half a cup, cooled slightly so it does not cook the egg.
- Egg plus yolk
- One whole egg and one extra yolk for a chewier texture.
- Walnuts
- Three-quarters of a cup, roughly chopped so the pieces stay visible.
Success Tips
- Chop the walnuts coarsely; fine pieces disappear into the dough.
- Use a 2-tablespoon scoop so all eighteen bake in the same time.
- Leave them on the hot sheet for ten minutes to finish setting.
Serving Ideas
Stack them warm on a plate so the chips are still soft, with cold milk alongside.
Storage and Reheating
Refrigerate
Keep in an airtight tin at room temperature; the chilled dough can also wait covered in the fridge.
Frequently Asked Questions
Does the dough have to be chilled?
Yes, thirty minutes. Melted-butter dough spreads thin without it.
How do I know when to take them out?
At 10 to 11 minutes the edges are golden and the centres still look soft.
