Homemade Chocolate Chip Cookies with Walnuts
This is a generous, classic chocolate chip cookie dough loaded with semi-sweet chips and optional walnuts. Brown sugar keeps the centers soft while the edges bake up golden. It makes a big batch, perfect for bake sales, lunch boxes and cookie jars.
Preparation Steps
Heat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Beat the butter with both sugars in a large bowl until creamy and lighter in color, about 2 to 3 minutes.
Add the eggs and vanilla and beat until the mixture is light and fluffy.
Whisk the flour, baking soda and salt together in a separate bowl, then add it to the butter mixture in a few additions, mixing on low just until combined.
Stir in the chocolate chips and walnuts.
Scoop the dough into small balls with a cookie scoop or tablespoon and space them about 2 inches (5 cm) apart on the sheets.
Bake for 8 to 10 minutes, until the edges are lightly golden and the centers still look slightly soft. Cool on the sheet for 5 minutes, then move to a rack.
Tips & Variations
- Chill the dough for 30 minutes if your kitchen is warm; the cookies will spread less and stay thicker.
- Swap some of the chips for milk or dark chocolate chunks, or replace the walnuts with pecans.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze balls of dough and bake from frozen, adding 1 to 2 minutes.
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