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These classic chocolate chip cookies feature a buttery dough with crisp edges and chewy middles, loaded with semisweet chocolate chips and walnuts for complete indulgence in every bite.
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Gather your ingredients, making sure your butter is softened, and your eggs are room temperature.
Preheat the oven to 350 degrees F (175 degrees C). Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until smooth and creamy.
Beat in eggs, one at a time, then stir in vanilla.
Dissolve baking soda in hot water; add to batter along with salt and mix until combined.
Stir in flour, chocolate chips, and walnuts until a soft dough forms.
Drop rounded spoonfuls of cookie dough 2 inches apart onto ungreased baking sheets.
Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Cool on the baking sheets briefly before transferring to a wire rack to cool completely.
Store in an airtight container or serve immediately and enjoy!
Written automatically by CookOS, not by the creator.
Store in an airtight container at room temperature for up to one week. Freeze baked cookies in an airtight container for up to three months, or freeze raw dough balls for up to one month and bake from frozen, adding 1–2 minutes to baking time.
electric mixer · baking sheets
Written automatically by CookOS, not by the creator.
Bake at 350°F for about 10 minutes until edges are lightly browned but the centers still look slightly underdone. They'll continue to set as they cool on the baking sheet briefly before transferring to a wire rack.
No; softened butter creamed with sugar creates the structure needed for crisp edges and chewy texture. Melted butter will yield denser, flatter cookies.
Yes, you can swap walnuts for pecans, macadamia nuts, or omit them entirely. You can also add an equal amount of additional chocolate chips.
Store in an airtight container at room temperature for up to one week. Place parchment between layers to prevent sticking.
Yes, drop dough spoonfuls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
