These chewy chocolate nut cookies are a delightful twist on the classic chocolate chip cookies, featuring a mix of walnuts and pecans for added crunch.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg until fully incorporated.
Crack the egg into a separate bowl first to avoid shell fragments.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the cookies tender.
Fold in the chocolate chips, walnuts, and pecans.
Gently fold to evenly distribute the mix-ins without overworking the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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