These soft and chewy cookies are loaded with both white and dark chocolate chips. The walnuts add a crunchy texture and nutty flavor that balance the soft cookie and sweetness of the chocolate chips.
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The secret to making these chocolate chip cookies so soft is the brown sugar beaten together with butter to create a fluffy base for the cookie dough. Don't skimp on the beating time! Getting the butter and sugar light and fluffy is really necessary for a soft cookie.
I've also made these with semi-sweet chips instead of dark and they just as good. There are lots of different types of baking chips available these days - these cookies would be good to experiment with mixing and matching different types of chips.
If you're looking for more cookie recipes, check out my cookie recipe collection and
- Candy Bar Cookies (a great way to use leftover Halloween candy!)
- Derby Pie Cookies
- Soft Snickerdoodle Cookies
White & Dark Chocolate Chip Cookies With Walnuts
These soft and chewy cookies are loaded with both white and dark chocolate chips. The walnuts add a crunchy texture and nutty flavor that balance the soft cookie and sweetness of the chocolate chips.
Ingredients
- 1 stick butter
- 1 teaspoon vanilla
- 1 teaspoon rum add a half teaspoon vanilla if you don't have rum
- 1 egg
- ¾ teaspoon baking soda
- ¾ cup brown sugar
- 1¼ cup all purpose flour
- ½ cup chopped walnuts
- ½ package dark chocolate chips can use semi-sweet instead, but cookies will be sweeter
- ½ package white chocolate chips
Instructions
- Preheat oven to 350°.
- Microwave butter for 45 seconds (it will be partially melted).
- Cream together butter and sugar on medium speed until mixture gets light and fluffy, about 2 minutes.
- Reduce mixer speed to low. Add egg and mix until fully incorporated, about 1 minute.
- Mix in vanilla and rum.
- Mix in baking soda.
- Add flour a quarter cup at a time and mix until all flour is incorporated.
- Mix in chocolate chips and walnuts.
- Using a spoon or cookie scoop, form dough into balls and place onto cookie sheets lined with parchment paper.
- Bake for about 10 minutes until cookies are golden brown. Remove from the cookie sheet and let cool in a wire cooling rack.
Notes
I use a traditional metal cookie sheet. If you have a nonstick cookie sheet, you may not need to line with parchment paper.
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