Ingredients:

  • 1 cup (226g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (150g) chopped walnuts, toasted

Instructions:

  1. Preheat the oven to 350°F (175°C) and spread walnuts on a baking sheet to toast for 8-10 minutes.
  2. In a large bowl, cream the softened butter and both sugars until light and fluffy.
  3. Add the egg and vanilla extract; mix until well combined.
  4. Gradually add the flour, baking soda, and salt; mix until just combined.
  5. Fold in the toasted walnuts.
  6. Cover the dough tightly with plastic wrap and refrigerate for 30 minutes.
  7. Preheat the oven to 350°F (175°C), if not already done.
  8. Scoop dough onto a lined baking sheet, spacing them about 2 inches apart.
  9. Bake for 12-15 minutes or until the edges start to turn golden brown.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.