Description
These Chocolate Chip Walnut Cookies are thick, soft, and perfectly chewy with crisp edges, gooey chocolate, and crunchy walnuts in every bite. Made with simple pantry ingredients, they’re easy to make and can be adapted to be both gluten-free and dairy-free without sacrificing flavor.
Ingredients
Units
Scale
- 3/4 cup (170g) salted butter, softened *regular or dairy-free
- 1 cup (200g) brown sugar
- 1/3 cup (67g) granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 tablespoon (15ml) pure vanilla extract
- 2 1/4 cups (270g) all-purpose flour *can use gluten-free flour 1:1 blend
- 2 teaspoons cornstarch
- 1 teaspoon coarse sea salt
- 1 teaspoon baking soda
- 3/4 cup (85g) chocolate chips or chunks *regular or dairy-free
- 3/4 cup (85g) chopped walnuts
Instructions
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar and cream until smooth. This should take approximately 2 minutes.
- Add in the egg, egg yolk, and vanilla extract and mix again until fully combined and smooth.
- Measure in the flour, cornstarch, baking soda, and salt, and mix until a soft dough forms.
- Gently fold in the chocolate chips and walnuts until just combined.
- Cover the cookie dough with plastic wrap and allow it to chill in the fridge for at least 3 hours. I highly recommend chilling overnight for the best results.
- Preheat the oven to 350ºF and prepare two large cookie sheets with parchment paper.
- Using a large (3 tablespoon) cookie scoop, scoop the chilled cookie dough onto the cookie sheets approximately 3 inches apart. Make sure to leave each cookie dough ball round. Do not press down or flatten.
- Bake for approximately 10-12 minutes or until the edges are a light golden brown and the centers appear to be slightly underbaked. Allow the cookies to cool for 10 minutes on the cookie sheets and then remove them to a cooling rack to finish cooling. Top with a sprinkle of coarse or flaked sea salt if desired. Enjoy!
- Store cookies in an airtight container at room temperature for up to 3 days, 5 days in the fridge, or frozen for up to 3 months
- Prep Time: 10 Minutes
- Cook Time: 12 Minutes
- Category: Cookies
- Method: Baking
- Cuisine: American