Yield: 36 cookies
Chocolate Chip Walnut Cookies
These soft and chewy Chocolate Chip Walnut Cookies have the perfect balance between sweet and nutty with two kinds of chocolate chips.
Ingredients
- 3 ¼ cups all-purpose flour
- ¾ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons hot water
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 1 cup chopped walnuts, lightly toasted for more flavor
- flaky sea salt, optional for sprinkling on top
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Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a mixing bowl, whisk to combine the flour and salt. Set aside.
- In a bowl with a hand mixer, cream together the butter, granulated sugar, and brown sugar, until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Dissolve baking soda in hot water and add it to the batter.
- With the mixer set on low speed, gradually beat in the dry ingredients, until just combined. Do not over beat the batter. Fold in the chocolate chips and walnuts.
- Scoop about 2 tablespoons of dough, using a medium-sized cookie scoop or a spoon, and roll into balls with your hands. Place on baking sheets, leaving about 2 inches between each ball for spreading. I like to press a few extra chocolate chips onto the top of each dough ball.
- Bake for 10 to 12 minutes, until golden brown just around the edges. Cookies may seem slightly underdone, but they will firm up as they cool. Do not over bake!
- Remove baked cookies from oven and let cookies rest on the baking sheet for a few minutes to firm up, then serve warm or transfer to a cooling rack to cool completely.
Notes
Storing: Cookies can be stored in an airtight container on the counter for up to a week. Store them with a slice of bread, replacing every couple of days as it becomes stale, to keep the cookies soft and chewy for longer.
Freeze Cookies: For extra protection, wrap each cookie in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge, or at room temperature for 30 minutes.
Nutrition
Serving: 1 cookie, Calories: 213kcal, Carbohydrates: 26g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 25mg, Sodium: 60mg, Potassium: 83mg, Fiber: 1g, Sugar: 16g, Vitamin A: 177IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 1mg