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.
Jump to Recipe
Print Recipe
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.
Hello! These look delicious since I won’t be using rum it would be a total of 1 and 1/2 teaspoons of vanilla?
Thank you!
You’re right on. It’s 1 and 1/2 teaspoons of vanilla if you aren’t using rum. Enjoy!