Chocolate Chip Walnut Cookies are soft, buttery, and chewy, with a nutty crunch in each bite! They strike the perfect balance between sweet and nutty, making them utterly addictive.
Perfect Texture: Chewy centers, crisp edges, and crunchy walnuts!
Skill Level: Foolproof recipe, even if you’re new to baking.
Double Chocolate: Loaded with both semi-sweet and white chocolate chips.
No Chilling Required: Cookies are baked and ready in 30 minutes.
Freezer-Friendly: Make dough ahead and freeze for fresh-baked cookies anytime!
Jessica’s Notes
Key Ingredient Notes
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.
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
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
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