How do I make sure my chocolate chip walnut 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, cashews, almonds 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 chocolate chip walnut 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.

How do I know when the cookies are ready?

The cookies will be golden brown around the edges, but still appear slightly doughy in the center. They'll finish baking as they cool on the pan.

Chocolate Chip Walnut Cookies - Whisked Away Kitchen

Ingredients

1 cup (230 grams) unsalted butter, softened
1 cup (200 grams) dark brown sugar
½ cup (100 grams) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ⅔ cups (320 grams) all purpose flour, spooned and leveled*
1 teaspoon baking soda
1 teaspoon kosher salt
8 ounces (230 grams) semisweet chocolate, chopped
1.5 cups (170 grams) walnuts, chopped

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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.