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Chocolate Chip Walnut Cookies Recipe

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★★★★★

4.7 from 100 reviews

Delight in these classic Chocolate Chip Walnut Cookies, featuring a perfect balance of buttery, tender dough studded with semi-sweet chocolate chips and toasted walnuts. Crispy on the edges and chewy in the center, topped optionally with flaky sea salt for an irresistible sweet-salty finish.

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
  • 1 ½ cups semi-sweet chocolate chips
  • 1 cup toasted walnuts, chopped

Optional Topping

  • Flaky sea salt

Instructions

  1. Toast Walnuts: Preheat your oven to 350°F (175°C) and toast the walnuts on a baking sheet for 8 to 10 minutes until fragrant and lightly browned. Remove from the oven and allow to cool, then chop coarsely.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown and granulated sugars until the mixture is light, creamy, and fluffy. This step is crucial for a tender cookie texture.
  3. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract to the creamed butter and sugar until well combined and smooth.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture. Stir gently until a soft cookie dough forms, ensuring not to overmix to maintain cookie tenderness.
  6. Fold in Chocolate Chips and Walnuts: Carefully fold the semi-sweet chocolate chips and toasted chopped walnuts into the dough to evenly distribute the mix-ins.
  7. Chill Dough: Using a cookie scoop or spoon, form dough balls and place them on a tray. Chill in the refrigerator for at least 30 minutes to help the cookies hold their shape during baking.
  8. Prepare Oven and Baking Trays: Preheat your oven to 350°F (175°C) if not still hot. Line baking trays with parchment paper to prevent sticking and facilitate easy cleanup.
  9. Bake Cookies: Place chilled dough balls on the prepared trays spaced apart and bake in the preheated oven for 11 to 13 minutes, or until the edges are golden and the centers look set but still soft.
  10. Cool and Finish: Allow the cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while warm for a gourmet touch.

Notes

  • Toasting walnuts enhances their flavor and adds a pleasant crunch.
  • Chilling dough prevents cookies from spreading too much in the oven for a thicker texture.
  • Using both an egg and egg yolk adds richness and chewiness to the cookies.
  • Flaky sea salt topping provides a nice contrast to the cookie’s sweetness but is optional.
  • Ensure butter is softened but not melted for proper creaming and texture.
  • 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, classic cookies, easy dessert, baking cookies

Find it online: https://cookcrisis.com/chocolate-chip-walnut-cookies-recipe/