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Preheat your oven to 375°F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg until fully incorporated, then stir in the vanilla extract until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the semi-sweet chocolate chips and chopped walnuts (or pecans) until evenly distributed throughout the dough.

Using a 1 1/2 to 2 tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For chewier cookies, bake closer to 10 minutes. For crispier cookies, bake closer to 12 minutes.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.


Preheat your oven to 375°F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

Beat in the large egg until fully incorporated, then stir in the vanilla extract until just combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the semi-sweet chocolate chips and chopped walnuts (or pecans) until evenly distributed throughout the dough.

Using a 1 1/2 to 2 tablespoon cookie scoop, portion out the dough and roll each portion into a smooth ball. Place the dough balls about 2 inches apart on the prepared baking sheets.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. For chewier cookies, bake closer to 10 minutes. For crispier cookies, bake closer to 12 minutes.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
