These cookies are a delightful twist on the classic chocolate chip cookie, featuring a gooey texture and rich flavor.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is softened for easier mixing and a smoother texture.
Add the vanilla extract, salt, and egg to the mixture and beat until well combined.
Crack the egg into a separate bowl first to avoid shell fragments.
Mix in the baking soda and flour until a dough forms.
Do not overmix the dough to keep the cookies tender.
Fold in the chopped walnuts and chocolate chunks.
Gently fold to evenly distribute the mix-ins without breaking them.
Chill the dough in the refrigerator for at least 1 hour.
Chilling prevents the cookies from spreading too much during baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Ensure the oven is fully preheated for even baking.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake for 10-12 minutes or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Allowing the cookies to cool slightly on the sheet helps them set.
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