Chocolate Chip Walnut Cookies - The only way I know of to make basic chocolate chip cookies any better is to add walnuts to them.
Chocolate Chip Walnut Cookies
- 2 1/2 cups all-purpose flour
- 1 heaping teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 8 tablespoons 1 stick unsalted butter at room temperature
- 2 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups semisweet chocolate chips
- 1 cup coarsely chopped walnuts
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs and vanilla extract and beat until well blended.
- Turn the mixer off and add the flour mixture to the bowl. Mix on medium just until the flour is mixed in, then turn the mixer to high speed for a few seconds to pull the dough together; it will be chunky.
- Add the chocolate chips and beat on high for about 5 seconds to thoroughly mix in the chips.
- Stir in the walnuts by hand.
- Drop by large spoonsful onto the prepared cookie pan, but don’t flatten them. Bake until lightly browned on top, 10 to 11 minutes.
- Cool on the pan on a cooling rack for 1 minute, then transfer the cookies to the rack to cool completely. Repeat with the remaining dough.
- Store the cookies in a tightly covered container at room temperature for up to 3 days. (They won't last that long!)