Description
Deliciously rich and chewy Chocolate Chip Walnut Cookies featuring a perfect balance of sweet chocolate chips, crunchy walnuts, and a hint of sea salt. These large, soft-baked cookies are easy to prepare and perfect for sharing or enjoying any time of day.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 1/2 cups walnuts, roughly chopped
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chunks
Optional
- Flaked sea salt, for sprinkling
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the wet ingredients: In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract thoroughly.
- Add dry ingredients: Gradually add the all-purpose flour, baking soda, and salt to the wet mixture, mixing on low speed just until combined to avoid overworking the dough.
- Fold in add-ins: Gently fold in the semi-sweet chocolate chips, chocolate chunks, and roughly chopped walnuts until evenly distributed. Optionally, sprinkle some flaked sea salt for a subtle salty contrast.
- Shape and bake cookies: Using a large cookie scoop, drop the dough onto the prepared baking sheet, spacing about 6 per sheet as they are large. Wet your hands with water and lightly flatten each cookie dough mound before baking. Bake for 15 minutes, until cookies appear slightly underdone in the center.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
Notes
- For softer cookies, do not overbake; they should look slightly underdone when removed from the oven.
- Room temperature eggs ensure better emulsification for a tender crumb.
- Chilling the dough for 30 minutes can help control spreading if desired.
- Walnuts can be toasted prior to folding in for enhanced nutty flavor.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
