White Chocolate Walnut Cookie Recipe

Soften and measure

Remove butter from the refrigerator and let it soften at room temperature for about 30–60 minutes until pliable but not greasy. Measure and set out all other ingredients. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Toast walnuts: spread walnuts on a small baking sheet and toast in the preheating oven for 6–8 minutes until fragrant and lightly browned. Watch carefully to avoid burning. Let cool, then roughly chop and set aside.

Cream butter and sugars

In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened unsalted butter, granulated sugar, and packed light brown sugar. Cream on medium speed for 2–3 minutes until the mixture is light and fluffy and the sugars are fully incorporated, scraping down the bowl as needed.

Add eggs and vanilla

Add the eggs one at a time, mixing on low speed until each is incorporated, then add the vanilla extract and mix until combined. Scrape the bowl to ensure an even mixture.

Combine dry ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and cornstarch until evenly distributed.

Incorporate dry into wet

With the mixer on low speed, add the dry ingredients to the butter-sugar mixture in two additions, mixing just until no streaks of flour remain. Do not overmix; stop as soon as the dough comes together.

Remove the bowl from the mixer and fold in the white chocolate chips (or chopped white chocolate) and the cooled chopped toasted walnuts with a flexible spatula until evenly distributed throughout the dough.

For best texture and flavor, cover the dough tightly with plastic wrap and chill in the refrigerator for at least 1 hour, up to 24 hours. Chilling firms the dough and prevents excessive spreading during baking.

Portion dough

When ready to bake, preheat oven to 350°F (175°C) if it has cooled. Use a cookie scoop or a tablespoon to portion dough into 1 1/4- to 1 1/2-tablespoon-sized balls (about 1.5 inches diameter). Place balls on the prepared baking sheets 2 inches apart to allow for spread. For a bakery-style look, gently press a few extra white chocolate chips on top of each dough ball.

Bake

Bake one sheet at a time on the middle rack for 10–12 minutes, or until edges are set and lightly golden while centers still look slightly soft. Rotate the sheet halfway through baking for even color.

Cool

Allow cookies to cool on the baking sheet for 5 minutes to finish setting, then transfer to a wire rack to cool completely. While cookies are still warm, sprinkle lightly with flaky sea salt if using.