These cookies are a delightful twist on the classic chocolate chip cookie, featuring a rich and chewy texture with bursts of chocolate and nuts.
In a large mixing bowl, cream together the butter and shortening until smooth.
Ensure the butter is at room temperature for easier mixing.
Add the granulated sugar and brown sugar to the bowl and mix until fluffy.
Mixing thoroughly at this stage helps incorporate air for a lighter texture.
Beat in the egg and vanilla extract until well combined.
Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chunks and chopped walnuts.
Chill the dough for 30 minutes to enhance flavor and texture.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Remove the cookies while the centers are slightly underbaked for a chewy texture.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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