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Chocolate Chip Walnut Cookie

Print Recipe
Buttery, salty, chocolately, crunchy, chewy, gooey - everything you want in a cookie.
Course Dessert
Keyword chocolate chip, cookies, walnut
Servings 3 dozen cookies

Equipment

  • 1 mixer

Ingredients

  • 1 cup salted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 2 1/2 cups all-purpose flour
  • 2 tsp salt
  • 1 tsp baking soda
  • 2 cups walnuts toasted
  • 1 cup chocolate chips semi-sweet
  • 1 cup chopped chocolate dark
  • flakey salt

Instructions

  • Toast walnuts in an even layer on a baking sheet for at 350F. Check nuts after 5 minutes and then continue checking every 30 seconds for toastiness. You'll want to check often to prevent them from burning.
  • Cream together butter, brown sugar and white sugar until creamy and smooth. Periodically stop the mixer to scrape the butter and sugar off of the paddle.
  • While butter and sugars are creaming, chop your dark chocolate into thumb-nail sized chunks.
  • Add eggs to the mixer one at a time and continue mixing.
  • Scrap paddle and bowl. Add vanilla extract and salt and continue mixing.
  • Stop mixer and add flour. Sprinkle baking soda over flour mound.
  • Mix until most of the flour is combined.
  • Add in chocolate and walnuts and continue mixing until mix-ins and flour are completely distributed.
  • Scoop ~2 tbsps of dough per cookie. For extra cute cookies, dip the tops of the cookies in the leftover chopped chocolate for visible pools of chocolate.
  • Bake at 350F for ~12 minutes for the perfect crispy/chewy edge and gooey center.
  • After removing from the oven, sprinkle with flakey salt. Allow to cool ~10 minutes before taking a bite!