These bakery-style chocolate chip walnut cookies are a classic treat with the perfect amount of chocolate chips and crunchy nuts. Double the recipe for 16 cookies.
Heat oven to 350ºF. Line a baking sheet with parchment and set aside.
In a mixing bowl, cream together the butter, brown sugar and granulated sugar until lightened and just fluffy. Add eggs and vanilla and mix until incorporated. Add the flour, baking soda and salt. On low speed mix until flour is just incorporated. Stir in chocolate chips and walnuts.
Weigh dough into about 4.2-ounce balls or divide dough into 8 equal balls. Place on baking sheet spaced apart and bake until cookies are golden around the edges and just set in the center, 10 to 12 minutes. Don't overcook! They continue cooking on the pan out of the oven. Let cool about 10 minutes (if you can wait) and remove from pan to cool completely.
If cookie dough has been chilled they will bake 18 minutes.
Notes
I use a mixture of semi-sweet and milk chocolate chips. To make ahead, divide dough into cookie-sized balls and chill in a zip-top bag for up to 3 days; or freeze up to a month. Frozen cookies should be left at room temperature for about an hour before baking. Chilled cookies can be baked immediately, but for a longer time. This recipe is easily doubled to make 16 large cookies.