Chocolate Chip Walnut Cookies

5 from 1 vote

Chocolate Chip Walnut Cookies

These chocolate chip walnut cookies are nutty and chocolatey with chewy edges and soft centers. Walnut cookies easy to make (no chilling), and have bits of walnut and chocolate in every bite!

Prep Time5

Cook Time9

Cooling15

Total Time30

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Laura

Cost: $6

Equipment

Ingredients

½ cup salted butter softened
½ cup white sugar
½ cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon fine sea salt
¾ cup chocolate chips (5 oz)
½ cup walnuts (coarsely chopped, 2 oz)

US Customary - Metric

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat together the butter, white sugar and brown sugar on medium-high speed for 1 minute.
Add egg and vanilla and beat for 1 minute, or until light and fluffy.
Add the dry ingredients and beat on medium speed until incorporated.
Add the chocolate chip and walnuts and stir until evenly distributed throughout the dough.
Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-9 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool completely.
Enjoy!

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter or vegan butter sticks (like Earth's Balance) are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Vanilla extract. you can replace up to ½ teaspoon of the vanilla extract almond extract for an extra nutty flavor.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.
Walnuts. use unsalted chopped walnuts.
Store

Store baked cookies in an airtight container at room temperature for up to 3 days.

Freeze

Freeze the dough before baking. portion out the dough and roll it into balls. Then place the dough balls on a baking sheet and flash-freeze the until hardened. Once hardened, transfer the dough to an airtight container until you're ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 2 hours before baking according to the recipe instructions. This is my preferred method, because you can bake them fresh when you're ready to enjoy them.
Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit out at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.

Nutrition