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Walnut Chocolate Chip Cookies and a glass
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Walnut Chocolate Chip Cookies

Keep your cookie dough balls in the freezer for months and you'll be able to enjoy a freshly baked cookie whenever you want!
Course Dessert
Cuisine American
Keyword Cookies, Holiday, Nuts
Prep Time 30 minutes
Cook Time 22 minutes
Freeze Time 4 hours
Total Time 4 hours 52 minutes
Servings 17 cookies
Calories 245kcal

Ingredients

  • 1 cup chopped walnuts plus more for topping (4 oz)
  • 2 cups all- purpose flour (9 oz)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 3/4 cup unsalted butter softened (6 oz)
  • 3/4 cup dark brown sugar (5.5 oz)
  • 1/4 cup sugar (1.75 oz)
  • 1 egg
  • 1 tbsp vanilla
  • 1 cup semi-sweet chocolate chips plus more for topping (7 oz)

Instructions

  • Preheat the oven to 350°F. Place chopped walnuts on a baking sheet and toast in the oven for 5- 8 minutes.  Shaking the pan occasionally.  Watch them closely to prevent burning.  Set aside to cool. 
  • In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
  • In a stand mixer, cream together the butter and both sugars on a low speed until combined. Scrape the bowl down once or twice as needed. Add the egg and vanilla and beat until combined. Scrape the bowl down as needed.
  • Add the dry ingredients to the wet and mix on low until just combined. Add the walnuts and chocolate chips. Mix on low until combined. It should just take a few seconds.
  • Use a large cookie scoop to portion the dough onto a tray or baking sheet lined with wax paper. Then top each scoop with extra chocolate chips and walnuts.
  • Place the trays in the freezer for at least one hour.  Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for at least 4 hours, but preferably overnight.
  • When you are ready to bake, preheat the oven to 325°F. Place frozen cookie dough balls on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 21- 23 minutes or until lightly golden brown.
  • Let them cool on the baking sheet for 5- 10 minutes before transferring them to a cooling rack.

Notes

  • It's best to use a room temperature egg.  If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.