Prep Time: 10 minutes | Cook Time: 10 minutes
- 2 cups flour, all purpose
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbs ground cinnamon
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter, room temperature
- 2 eggs, large
- 1 tbs vanilla extract
- 2 cups chocolate chips, semi- or bittersweet
- 1 cup walnuts, chopped
Preheat oven to 375 F.
Add flour, baking soda, salt, and cinnamon to a medium bowl. Stir to combine, then set aside.
In a different bowl, beat sugars and butter with a hand mixer or stand mixer on medium until mixture fluffs up and lightens in color, about 2 minutes.
Add eggs and vanilla. Mix until combined.
Lower mixing speed and slowly add in the flour mixture. Mix until just blended.
Stir in chocolate chips and walnuts, then refrigerate for 1 hour.
Roll dough into 1 1/2 balls, or use a tablespoon to scoop dough out, then place on a baking sheet about 2 inches apart.
Bake until lightly browned, about 8-10 minutes.
Remove baking sheet from oven and let cookies cool 1 minute on baking sheet.
Remove cookies from baking sheet and allow to continue cooling on wire rack.
Try changing up the walnut to chocolate proportions, or throw in more nuts like pecans. And don't forget! Extra cookie dough can be frozen for up to 3 months.