Directions 8 steps | 90 Minutes
Line a baking sheet with parchment paper. Sift together the flour, baking soda, and salt over the parchment paper and set it aside.
In a bowl of a stand mixer fitted with the paddle attachment or with an electric mixer, cream the butter, sugar and brown sugar together until just mixed.
Add the eggs, one at a time.
Use the parchment paper as a funnel to add the flour mixture. Return the parchment paper to the baking sheet and set it aside.
Mix until just combined.
Add the vanilla extract, walnuts and chocolate chips to the bowl. Mix just until all ingredients are incorporated. Do not over-mix. Refrigerate the dough for at least 20 minutes.
Remove the bowl from the refrigerator and preheat the oven to 350°F. Use a 2-inch cookie scoop or two large spoons to form the cookie dough into uniform balls and place them on the baking sheet about 1-inch apart. If you have time, cover the shaped cookie dough with plastic wrap and refrigerate another 20 minutes. Bake the cookies for 10–12 minutes, until light golden brown along the edges with the centers still soft.
Remove from the oven and let the cookies cool for about 5 minutes before moving them to a serving plate. Enjoy!
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25 Jul 2022
Love the soft but crunchy texture for these cookiesReply to this comment