These Chocolate Chip Walnut Cookies are the Cookie of the Year, in my book. They are chewy and melty and come with delicious, warm, crunchy walnuts, which is just what I need to make my day just as dreamy as they taste.
I’ve been reading a lot about walnuts lately in this fascinating book about the Blue Zones–those places in the world where people live longer than the global average. And in all of these places, they consume whole, nutrient-rich foods, including nuts.
Scientists think it’s not just the rich store of omega-3 fatty acids in walnuts that makes them so profoundly healthy, it’s the abundance of vitamin E, vitamin B6, copper, and magnesium they also provide.
When you want something sweet and satisfying but don’t want to overindulge, Chocolate Chip Walnut Cookies are the perfect way to satisfy all cravings. That’s because they hit all the taste buds—salty, sweet, bitter, and umami with the nuts.
How do I prep and store these cookies?
You can refrigerate cookie dough for three days or freeze it for three months. Baked cookies keep well in airtight containers up to a week or so, but everybody will eat them before that. You can also freeze baked cookies for up to three months.
Serving Suggestions
These are great for a snack or dessert with ice cream. I take some to the kids after a game. Along sippable treats like my Delicious Grasshopper Milkshakes or my Hershey’s Special Dark Hot Chocolate, they work to cheer them up after a loss or celebrate their victories after a win.
Chocolate Chip Walnut Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped walnuts
Instructions
- Preheat your oven to 375°F. Line your baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar. Crack in the eggs and pour in the vanilla extract, then beat until the mixture is creamy and well-blended.
- Sift together the baking soda, salt, and all-purpose flour in a separate bowl. Gradually mix these dry ingredients into your creamy butter mixture until just combined, being careful not to overmix.
- Fold in the semi-sweet chocolate chips and chopped walnuts into the dough until they are evenly distributed.
- Scoop the dough with a rounded tablespoon and drop onto the prepared baking sheets, spacing the dough about 2-3 inches apart to allow for spreading.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are golden brown. Keep an eye on them to prevent over-baking.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Leave a Comment