Ingredients
Scale
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2¾ cups (345g) all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1½ cups (255g) semi-sweet chocolate chips
- 1 cup (120g) chopped walnuts, lightly toasted
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (3–4 mins).
- Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing just until combined.
- Fold in chocolate chips and toasted walnuts.
- Use a large cookie scoop to portion dough (about ¼ cup per cookie) onto prepared baking sheets, leaving 2 inches between cookies.
- Bake 11–13 minutes until edges are golden and centers still look slightly underdone.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire racks.
- Let cool completely before Enjoy!
Notes
- For extra chewy texture, chill dough for 20 minutes before baking.
- Toast walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant — this deepens flavor significantly.
- Don’t overbake — cookies continue cooking on the hot sheet after removal from the oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 165 Kcal
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
