Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon (5ml) pure vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2.5g) salt
  • 1 cup (100g) coarsely chopped walnuts
  • 2 tablespoons (28g) unsalted butter, melted
  • 2 tablespoons (24g) granulated sugar
  • ¼ teaspoon (1.25g) ground cinnamon
  • Pinch of salt

Instructions:

  1. Spread chopped walnuts on a baking sheet and toast in a preheated oven (350°F/175°C) until fragrant and lightly browned, about 5-7 minutes. Cool completely.
  2. In a small bowl, combine the cooled toasted walnuts, melted butter, sugar, cinnamon, and a pinch of salt. Mix well and set aside.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading.
  8. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Roll the dough into 1-inch balls.
  10. Dip each ball into the walnut crumble, pressing gently to adhere.
  11. Place the cookies on the prepared baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden brown.
  12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.