These walnut chocolate chip cookies are the perfect balance of chewy and crispy, with a rich chocolate flavor and a nutty walnut crunch. They’re easy to make and perfect for any occasion, from a cozy winter day to a summer get-together.
- 1 cup of butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 tsp. salt
- 1 c. coarsely chopped nuts
- 1 1/2 cups semi-sweet chocolate chips (12-ounce package)
- Heat oven to 375 degrees Fahrenheit.
- Add the flour, cinnamon, baking soda, and salt to a mixing bowl. Whisk to combine and set the bowl aside.
- Using a stand mixer or a hand mixer, beat the butter and sugars until light and creamy. Mix in the egg and vanilla extract.
- Mix in the nuts and chocolate chips.
- Using a cookie scoop or a tablespoon, drop the dough onto an ungreased cookie sheet, or a cookie sheet lined with parchment paper or a silicone baking mat. If using a tablespoon, make sure to use a rounded spoonful of dough.
- Bake until lightly brown, about 9-11 minutes. Don’t overbake the cookies or they will be dry.
- Remove the pan from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make sure the cookies are completely cool before storing them. Store them at room temperature in an airtight container for up to a week. Or you can store them in the freezer in airtight freezer bags for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes