Buttery, salty, chocolately, crunchy, chewy, gooey - everything you want in a cookie.
Course Dessert
Keyword chocolate chip, cookies, walnut
Servings 3dozen cookies
Equipment
1 mixer
Ingredients
1cupsalted butter
1cupbrown sugar
1/2cupwhite sugar
2eggs
1tbspvanilla
2 1/2cupsall-purpose flour
2tspsalt
1tspbaking soda
2cupswalnutstoasted
1cupchocolate chipssemi-sweet
1cupchopped chocolatedark
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!