Rabia Stevenson’s Chocolate Chip Walnut Cookies
It is arguably the best smell in the world, warm fresh baked cookies coming from the kitchen. This simple recipe blends the rich sweetness of high grade semisweet chocolate chips with the nutty crunch of fresh toasted walnuts, resulting in a perfect blend of flavors and textures sure to play off all of your senses. Regardless if you are baking for a special occasion or just having fun making a homemade treat, this cookie recipe is sure to be a crowd-pleaser. With a golden-brown and firm exterior and chewy interior, this is the ultimate comfort dessert for any sweets lover.
Time to Prep
15 Mins
Cooking Time
10-12 Mins
Experience Level
Beginner
Total Servings
24 Cookies
Come along with me through this recipe, and learn how easy, how fun and how rewarding making homemade cookies can be.
Cookie Gallery
Ingredient List: Rabia Stevenson’s Chocolate Chip Walnut Cookies
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened (leave at room temp the day before for ease)
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs (high quality)
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts (chopped size to your preference)
Prepping the Ingredients
In a medium bowl (plastic or glass), whisk/stir the flour, baking soda, & salt. Be sure that all have equally combined to ensure a smooth and perfect blend. Set this aside for later.
In a separate, equally large bowl, stir heavily to blend the butter & sugar together until the texture is light and fluffy, typically no more than about 2–3 minutes.
One by one, stirring after each, add your eggs. From here dash in your vanilla extract.
Now, slowly and controlled, mix both the wet and dry ingredients into a single bowl.
Using your preferred size scooper, portion out the dough onto a baking sheet and make sure to leave at least 2″ for expansion.
Cooking the Cookies
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Bake for about 10–12 minutes, or until the edges of the cookies are golden and the centers are set. This could vary depending on elevation and settings on your oven. It is best to stay close and start keeping an eye at the 10 minute mark. Nothing worse than burnt cookie smell in the house.
Allow the cookies to cool on the baking sheet for at least 5-10 minutes before trying to transfer to a flat dry surface to allow full cool down.
Enjoy!
