Chocolate Chip Cookie W/ Nuts Recipe
Make Chocolate Chip Cookie W/ Nuts Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookie Dough
Optional Finishes
Method
Preparation
- 1
Preheat and prep pans
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Position racks in the upper-middle and lower-middle of the oven.
- 2
Toast nuts (if not already toasted)
Place the chopped nuts in a single layer on a small baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Watch closely to avoid burning. Remove and let cool.
Make the Dough
- 3
Cream butter and sugars
In a large mixing bowl with an electric mixer (stand or hand), beat the softened butter, granulated sugar, and light brown sugar on medium speed for 2–3 minutes until the mixture is pale, light and fluffy. Scrape down the bowl as needed.
- 4
Add eggs and vanilla
Add the whole egg and the extra yolk one at a time, mixing on low speed until incorporated after each addition. Add the vanilla extract and mix until combined.
- 5
Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until evenly distributed.
- 6
- 7
Fold in chocolate and nuts
Using a sturdy spatula or low-speed mixer, fold in the semisweet chocolate chips and the toasted, coarsely chopped nuts until evenly distributed throughout the dough.
Portioning and Baking
- 8
Portion cookies
Using a 1.5 tablespoon cookie scoop (about 1-ounce portions) or a rounded tablespoon, scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading. Slightly flatten the tops with the palm of your hand or the back of a spoon for a more even shape.
- 9
Bake
Bake one sheet at a time on the middle oven rack for 10–12 minutes, or until the edges are golden brown and the centers are still slightly soft. If baking two sheets at once, rotate the pans front to back and swap top to bottom halfway through baking for even color and bake an additional 1–2 minutes if needed.
- 10
Finish and cool
Remove the baking sheet from the oven. If desired, immediately sprinkle a tiny pinch of flaky sea salt on each warm cookie. Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.