Soft and chewy chocolate chip cookies filled to the brim with chocolate chunks and a mixture of walnuts, pecans, cashews, and sesame seeds.
Prep Time30 minutesmins
Cook Time10 minutesmins
Chill Time1 hourhr
Total Time1 hourhr40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Chocolate Chip and Walnut Cookie Recipes, Chocolate Chip Cookie Recipe, Chocolate Chip Cookies, Chocolate Chip Cookies With Nuts, Chocolate Nut Cookies, Nutty Chocolate Chip Cookies
Servings: 36cookies
Ingredients
2 1/4call-purpose flour
1/2coats*
1tspbaking soda
1tspbaking powder
1tspfine sea salt
1c(2 sticks) butter,at room temperature
1/2cgranulated sugar
1cbrown sugar
2large eggs
1tspvanilla extract
1/2tspalmond extract
2Tmilk**
2cchopped chocolate bars, chips, or chunks, or any combination you like***
1ctotal chopped nuts — I used 1/4c + 2T walnuts, 1/4c pecans, 1/4c cashews, and 2 T sesame seeds****
Instructions
In a small mixing bowl, stir together flour, oats, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, cream butter and both sugars until light and fluffy, about 2-3 minutes, scraping bowl once or twice.
Add eggs, vanilla, almond extract, and milk. Mix until combined, about 1-2 minutes, scraping bowl as needed.
Add dry ingredients and mix until almost combined. Then add chocolate and nuts, and mix until all flour is incorporated and nuts and chocolate are well disbursed.
Chill dough in refrigerator for 1 hour.
Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
Scoop with a medium cookie scoop (about 1 1/2-2 T) onto cookie sheets and bake for 8-10 minutes or until edges are beginning to brown. Allow to cool on the cookie sheet for a few minutes, then move to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Notes
*I used old-fashioned oats, but quick oats should work just fine.**regular milk or any alternative milk will work here. I used almond milk, to keep with the nut theme. :)***I used 70% bittersweet chocolate, but semi-sweet or even milk chocolate would be great too!****Use any combination of nuts and seeds you prefer