Description
Deliciously soft and chewy Chocolate Chip Walnut Cookies featuring toasted walnuts and rich semi-sweet chocolate chips. These cookies offer a perfect balance of sweetness and crunch, enhanced by a hint of vanilla and a delicate touch of flaky sea salt on top for a gourmet finish.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 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
Add-ins
- 1 ½ cups semi-sweet chocolate chips
- 1 cup toasted walnuts, chopped
Optional Topping
- Flaky sea salt for topping
Instructions
- Toast walnuts: Preheat your oven to 350°F (175°C). Spread walnuts on a baking sheet and toast for 8 to 10 minutes until fragrant. Remove and let cool completely before chopping.
- Cream butter and sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which typically takes about 3–5 minutes.
- Add eggs and vanilla: Incorporate the whole egg, egg yolk, and vanilla extract into the creamed mixture. Beat well until fully combined and smooth.
- Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and mix until a soft cookie dough forms. Avoid overmixing to maintain tenderness.
- Fold in chocolate chips and walnuts: Gently fold in the semi-sweet chocolate chips and chopped toasted walnuts to evenly distribute throughout the dough.
- Chill dough: Scoop the dough into evenly sized balls and place them on a tray. Chill in the refrigerator for at least 30 minutes to firm up, which helps prevent spreading during baking.
- Prepare for baking: Preheat the oven to 350°F (175°C). Line baking trays with parchment paper for easy cleanup and to prevent sticking.
- Bake cookies: Arrange the chilled dough balls on the prepared trays, spacing them apart. Bake for 11 to 13 minutes or until the edges turn golden brown while the 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 an extra flavor boost.
Notes
- Toasting the walnuts enhances their flavor and crunch, but you can skip this step if short on time.
- Chilling the dough is essential to reduce spreading and achieve chewy centers with crisp edges.
- For a nuttier flavor, consider swapping walnuts with pecans or macadamia nuts.
- Use high-quality semi-sweet chocolate chips for the best taste.
- Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate Chip Cookies, Walnut Cookies, Soft Cookies, Chewy Cookies, Homemade Cookies, Dessert Recipe
