These cookies mix soft centers with crisp edges. Walnuts add a nutty bite. Chocolate chips melt in every mouthful. They bake fast and use basic pantry items. Prep time: 15 minutes. Cook time: 10 minutes. Total time: 25 minutes. Servings: 24 cookies.
I recall rainy afternoons in my family’s kitchen. We mixed dough by hand. The warm scent drew everyone near. Those moments made simple treats special. Now, I share this version with you.
Ingredients
Use these in the order listed for smooth mixing.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts
Instructions
Follow these steps for perfect results.
- Preheat your oven to 375 degrees Fahrenheit. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy. This takes about 2 minutes with a mixer.
- Add the eggs one at a time. Beat well after each. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, baking soda, and salt.
- Gradually add the dry mix to the wet mix. Stir until just combined. Do not overmix.
- Fold in the chocolate chips and chopped walnuts.
- Scoop dough into 2-tablespoon balls. Place them 2 inches apart on the sheets.
- Bake for 9 to 11 minutes. Edges should turn golden. Centers stay soft.
- Cool on the sheet for 5 minutes. Move to a wire rack to cool fully.
Substitutions
Adapt this recipe to fit your needs.
- For dairy-free: Use plant-based butter and dairy-free chocolate chips.
- No eggs: Swap each egg with a flax egg. Mix 1 tablespoon ground flaxseed with 3 tablespoons water. Let it sit for 5 minutes.
- Gluten-free: Replace flour with a 1:1 gluten-free baking blend.
- Different nuts: Try pecans instead of walnuts for a milder taste.
- Less sugar: Cut brown sugar by 1/4 cup. Cookies will be less chewy.
Storage and Make-Ahead Tips
Keep your cookies fresh.
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies in a zip-top bag for 3 months. Thaw at room temperature.
- Make-ahead dough: Shape balls and freeze on a sheet. Once solid, bag them. Bake from frozen. Add 2 minutes to cook time.
- Refresh: Warm stored cookies in a 300-degree oven for 3 minutes.
Serving Suggestions
Pair these for a full treat.
- Serve warm with a glass of milk.
- Add to a dessert plate with fresh fruit.
- Crumble over ice cream for extra texture.
- Enjoy alongside a bowl of soup from our 10 Vegetable Soup Recipes.
- Match with cheesy sides like our Southern Mac and Cheese Recipe.
Tips and Variations
Get the best from your bake.
- For thicker cookies: Bake at 400 degrees for 8 minutes. This sets edges fast.
- Add spice: Mix in 1/2 teaspoon cinnamon with the dry items.
- Toast walnuts: Bake nuts at 350 degrees for 5 minutes first. This boosts flavor.
- Mix chocolates: Use half dark chips for richer taste.
- Smaller batch: Halve all amounts for 12 cookies.
- Nut-free: Skip walnuts. Add more chocolate chips.
Final Thoughts
These cookies bring comfort in each bite. They suit quick snacks or shared moments. Try them soon. Your kitchen will thank you.