Description
Delight in these classic Chocolate Chip Walnut Cookies featuring a perfect balance of sweet semi-sweet and white chocolate chips combined with lightly toasted walnuts for added crunch and flavor. Soft and chewy with golden edges, these cookies are easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla bean paste
- 2 teaspoons hot water
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped walnuts (lightly toasted)
Optional
- Flaky sea salt for sprinkling on top
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a mixing bowl, whisk together the all-purpose flour and salt until well combined. Set this mixture aside for later.
- Cream butter and sugars: Using a hand mixer, cream the room temperature unsalted butter, granulated sugar, and packed brown sugar together until the mixture becomes light and fluffy, about 2 minutes. This step is crucial for the cookie’s texture.
- Add eggs and vanilla: Beat in the eggs, one at a time, then add the vanilla bean paste. Dissolve the baking soda in hot water and incorporate it into the batter for leavening.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the flour and salt mixture to the wet ingredients. Mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Fold in chocolate chips and walnuts: Gently fold in both the semi-sweet and white chocolate chips, along with the lightly toasted chopped walnuts, distributing them evenly throughout the dough.
- Shape the cookies: Using a medium-sized cookie scoop or spoon, scoop approximately 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing each about 2 inches apart to allow spreading. Optionally, press a few extra chocolate chips onto the top of each ball for decoration.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookies are golden brown around the edges. They may look slightly underdone in the center; this is perfect to keep them chewy after cooling. Avoid overbaking.
- Cool and serve: Remove cookies from the oven and let them rest on the baking sheet for a few minutes to firm up. You can serve them warm or transfer to a cooling rack to cool completely.
Notes
- Lightly toasting the walnuts enhances their flavor and adds a nice crunch to the cookies.
- For an extra touch, sprinkle flaky sea salt on top of each cookie before baking to balance sweetness.
- Ensure not to overmix the dough once the dry ingredients are added to maintain a tender cookie texture.
- Use room temperature butter and eggs for better mixing and consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- To keep cookies chewy, slightly underbake rather than overbaking.
