Ingredients:

  • 1 cup (227g / 8 ounces) unsalted butter, softened
  • ¾ cup (150g / 5.3 ounces) packed light brown sugar
  • ¼ cup (50g / 1.7 ounces) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g / 8.8 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (150g / 5.3 ounces) chopped walnuts, toasted

Instructions:

  1. Spread chopped walnuts on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, or until fragrant and lightly golden. Let cool.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  6. Gently fold in the toasted chopped walnuts until evenly distributed throughout the dough.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading and allows the flavors to meld.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  10. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.