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Chocolate Chip Walnut Cookies

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Buttery chocolate chip cookies packed with finely ground walnuts and topped with a crunchy walnut half. These cookies are rich, tender, and perfect for sharing.

Ingredients

  • 2 cups unsalted butter, softened (1 pound)
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 1/2 cups all-purpose flour
  • 1 cup mini chocolate chips
  • 1 cup ground walnuts (from 1 heaping cup pieces)
  • 48 walnut halves for tops

Instructions

  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. In a stand mixer, beat the butter, granulated sugar, brown sugar, vanilla extract, and salt on high until light and fluffy, about 3–5 minutes.
  3. Grind the walnut pieces in a food processor until they form a fine crumble, being careful not to over-process into butter.
  4. Scrape down the mixing bowl, then mix in the flour and ground walnuts on low speed until smooth. Add the mini chocolate chips and mix until just incorporated.
  5. Scoop 1 1/2 tablespoon (about 1 ounce) portions of dough, roll into balls, and place 2 inches apart on baking sheets.
  6. Press a walnut half into the top of each dough ball, flattening slightly to about 3/4 inch tall.
  7. Bake for 15–18 minutes until edges are lightly golden and centers are just set. Cool on baking sheets before serving.

Notes

  • Do not overmix the dough after adding flour to keep cookies tender.
  • Grinding walnuts finely helps distribute flavor evenly throughout the cookies.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Freeze dough balls for up to 2 months and bake directly from frozen, adding 1–2 minutes to bake time.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-chip-walnut-cookies/