Martian Cookies are out of this world! These chewy treats combine the best of both worlds with a perfect balance of sweet and salty, crunchy and soft. Rich brown sugar, semi-sweet chocolate chips, and crispy walnuts come together in a cosmic collision of flavors that will leave you reaching for more.

Ready Time

1 hrs 15 mins

Yields

6 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
2 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chocolate chips and walnuts, if using.

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden brown.

Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature butter for a better texture and easier mixing. Don’t overmix the dough, as it can lead to tough cookies.

Leave enough space between the cookies, as they will spread during baking.

If using walnuts, be gentle when stirring them in to avoid breaking. Keep an eye on the cookies during the last 2 minutes of baking, as all ovens are different.

Store the cookies in an airtight container to maintain freshness.