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Homemade Chocolate Chip Walnut Cookies That Always Impress

Homemade Chocolate Chip Walnut Cookies

Buttery chocolate chip walnut cookies with golden edges, soft centers, semisweet chocolate chips, and plenty of crunchy walnuts. The dough makes about 4–5 dozen cookies, depending on scoop size.
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Prep Time 15 minutes
Cook Time 9 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 2 1/4 cups (281 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (160–165 g) Packed light brown sugar
  • 2 eggs Large eggs
  • 2 teaspoons Vanilla extract
Mix-Ins
  • 2 cups (340 g) Semisweet chocolate chips
  • 1 cup (115 g) Chopped walnuts

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Whisk the flour, baking soda, and fine salt together in a medium bowl.
  3. Beat the softened butter, granulated sugar, and packed light brown sugar in a large bowl for 2–3 minutes, until light and creamy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Gradually add the dry ingredients and mix just until combined. Do not overmix.
  6. Fold in the semisweet chocolate chips and chopped walnuts.
  7. Drop rounded tablespoons or approximately 1 1/2-tablespoon portions of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  8. Bake for 9–12 minutes, until the edges are golden brown and the centers still look slightly soft.
  9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.

Notes

For thicker, chewier cookies, refrigerate the dough for at least 30 minutes and up to 24 hours before baking. Toast the walnuts in a 350°F (175°C) oven for 7–10 minutes before chopping, then cool them completely before adding to the dough.