These cookies are soft, chewy, and packed with chocolate chips and nuts, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
Line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a medium mixing bowl, whisk together the flour, baking soda, and salt.
Mixing the dry ingredients first ensures they are evenly distributed.
In a large mixing bowl, beat the butter, vanilla extract, brown sugar, and white sugar until creamy.
Creaming the butter and sugars helps to incorporate air, giving the cookies a light texture.
Add the egg and egg yolk to the butter mixture and beat until smooth.
Adding an extra yolk enhances the richness and chewiness of the cookies.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to prevent tough cookies.
Fold in the chocolate chips, walnuts, and pecans.
Gently folding in the mix-ins ensures they are evenly distributed without overworking the dough.
Scoop the dough onto the prepared baking sheet, spacing them about 3 inches apart.
Using a cookie scoop ensures uniform cookie sizes for even baking.
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
For softer cookies, remove them from the oven when the centers still look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the baking sheet allows the cookies to set before moving them.
Serve and enjoy your delicious bakery-style chocolate chip cookies.
Pair with a glass of milk for a classic treat.
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