Chocolate Chip Walnut Cookies Recipe
These Chocolate Chip Walnut Cookies are a delightful treat featuring a buttery, soft dough loaded with semi-sweet chocolate chips and toasted walnuts. The cookies are lightly crisp on the edges and tender inside, enhanced by a hint of vanilla and an optional sprinkle of flaky sea salt for a perfect balance of sweet and savory flavors.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 58 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
Add-ins
- 1 ½ cups semi-sweet chocolate chips
- 1 cup toasted walnuts, chopped
Optional
- Flaky sea salt for topping
Instructions
- Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts on a baking tray and toast them for 8 to 10 minutes until fragrant. Remove from the oven, let cool completely, then chop them coarsely.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer at medium speed.
- Add Eggs and Vanilla: Mix in the whole egg, the additional egg yolk, and vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
- Form Dough: Gradually add the dry ingredients into the wet mixture, mixing gently until a soft cookie dough forms. Take care not to overmix, to keep the cookies tender.
- Fold in Chocolate Chips and Walnuts: Incorporate the semi-sweet chocolate chips and the toasted chopped walnuts into the dough evenly.
- Chill Dough: Using a cookie scoop or spoon, form the dough into balls and place them on a tray. Chill in the refrigerator for 30 minutes to help solidify the dough, which helps prevent spreading during baking.
- Prepare to Bake: Preheat the oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking.
- Bake Cookies: Place the chilled dough balls on the prepared trays and bake for 11 to 13 minutes until the edges are golden brown but the centers remain slightly soft.
- Cool Cookies: Let the cookies cool on the baking tray for 5 minutes to set, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while still warm for an extra flavor boost.
Notes
- Chilling the dough is essential for controlling the spread and maintaining a chewy texture.
- Toasting walnuts intensifies their flavor and adds a satisfying crunch to the cookies.
- Using a mix of egg and egg yolk contributes to the cookies’ richness and softness.
- The addition of cornstarch helps create a tender crumb in the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: Chocolate chip cookies, walnut cookies, homemade cookies, baked cookies, easy dessert recipe, classic cookies
Find it online: https://spatulaqueen.com/chocolate-chip-walnut-cookies-recipe/
