How do I make sure my cookies are thick and chewy?

Don't skip chilling the cookies in the refrigerator. Also don't flatten the cookies before baking. Roll them into balls and they'll flatten as they cook.

Can I substitute the walnuts for a different nut?

Yes! Pecans, peanuts or your favorite nut would work well in this recipe. Just make sure to use about 1.5 cups (or about 170 g) of chopped nuts.

Can I freeze these cookies?

Yes! Baked cookies will keep well in the freezer for about three months. The cookie dough can also be portioned out and frozen for three months. Bake directly from frozen and add a few minutes extra to the cooking time as necessary.

chocolate chip walnut cookies - whisked away kitchen

Description

These thick and chewy chocolate chip walnut cookies are the perfect combination of sweet and salty and sure to become a family favorite!

Ingredients

butter 1 c (230 g)
dark brown sugar 1 c (200 g)
granulated sugar ½ c (100 g)
eggs 2 large
vanilla extract 2 tsp
all purpose flour 2 ⅔ c (320 g)
(spooned and leveled*)
baking soda 1 tsp
salt 1 tsp
semi-sweet chocolate, chopped 8 oz (230 g)
walnuts, chopped 1.5 c (170 g)

Instructions

Cream the softened butter with the brown sugar and granulated sugar until smooth.
Add the eggs and vanilla extract and continue beating until combined.
In a separate bowl combine the flour, baking soda and salt.
Gradually add the flour mixture to the wet mixture and mix until combined.
Fold in the chopped chocolate and walnuts.
Cover and refrigerate for at least 1 hour and up to several days.
Preheat the oven to 375 F (190 C) and line several baking sheets with parchment paper.
Using a cookie scoop or spoon, portion the dough out into balls (approximately 2-3 tablespoons of dough each) and place them on the prepared baking sheets 2 inches (5 cm) apart. They will flatten as they cook.
Bake for about 10 minutes or until lightly golden around the edges. Let the cookies rest on the baking sheet for 10 minutes and then remove to a wire rack to cool completely.

Notes

Measuring Flour: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.

Storing: Store in an airtight container for up to 5 days.

Freezing: Baked cookies will keep well in the freezer for up to 3 months. The cookie dough can also be portioned out and frozen for 3 months. Bake directly from frozen and add a few minutes extra to the cooking time as necessary.

Category: dessert
Method: baking
Cuisine: american

Keywords: chocolate chip walnut cookies, walnut chocolate chip cookies, chocolate chip cookies with walnuts