Chocolate Chip Walnut Cookies

These chocolate chip walnut cookies are soft and chewy with a hint of warm spice! They’re ready in just 20 minutes and no dough chilling required.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 12

Cook Time 8

Total Time 20

Servings cookies

Calories 241

Author Gabby Kislanko

Equipment

Ingredients

¾ cup butter, softened (regular or vegan)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 Tablespoon vanilla extract
2 cup + 2 Tablespoons all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
½ teaspoon ground cinnamon
½ cup semisweet chocolate chips or chopped chocolate (regular or vegan)
¾ cup walnuts, roughly chopped (plus more for topping)

US Customary - Metric

Instructions

Preheat oven to 350°F and line 2 baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and salt. Set aside.
In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
Mix in the flour, salt, cinnamon, and baking soda until a dough forms. Stir in the chocolate chips and walnuts and mix until just combined.
Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Add more walnuts and/or chocolate chips on top of each ball of dough if desired
Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition