Description
These classic Chocolate Chip Walnut Cookies are buttery, soft, and loaded with semi-sweet chocolate chips and toasted walnuts. Perfectly balanced with a hint of vanilla and a touch of flaky sea salt, these cookies offer a delightful crunch and rich flavor. Ideal for cookie lovers looking for a timeless treat that’s easy to make and irresistibly delicious.
Ingredients
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
- 1 cup toasted walnuts, chopped
Optional Topping
- Flaky sea salt for topping
Instructions
- Toast Walnuts: Preheat the oven to 350°F (175°C). Spread walnuts evenly on a baking sheet and toast for 8–10 minutes until fragrant and lightly browned. Remove from oven, let cool, and chop into small pieces.
- Cream Butter and Sugars: 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, fluffy, and well combined, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the large egg, egg yolk, and vanilla extract until fully incorporated and smooth. This adds moisture and rich flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Ensuring these are evenly combined will help create a tender, chewy texture.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips and Walnuts: Using a spatula, fold in the semi-sweet chocolate chips and toasted chopped walnuts evenly throughout the dough.
- Chill the Dough: Scoop the dough into uniformly sized balls using a cookie scoop or spoon and place them on a baking sheet. Chill the dough in the refrigerator for 30 minutes to help prevent spreading during baking.
- Prepare to Bake: Preheat oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking and ensure easy cleanup.
- Bake Cookies: Place chilled dough balls spaced evenly on the prepared trays and bake for 11–13 minutes, or until the cookie edges are golden brown but centers remain soft.
- Cool Cookies: Let the cookies cool on the baking tray for 5 minutes to set, then transfer them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while warm for a flavor contrast.
Notes
- Chilling the dough is important to prevent excessive spreading during baking and to improve texture.
- To toast walnuts evenly, spread them in a single layer on the baking sheet.
- Use room temperature butter to ensure proper creaming with the sugars.
- Flaky sea salt topping is optional but enhances the chocolate flavor beautifully.
- Store cookies in an airtight container at room temperature for up to 5 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
