Chewy Chocolate Chip Walnut Cookies recipe is a classic favorite that combines the nutty flavor of walnuts with the sweet indulgence of chocolate chips.
They come out of the oven with the irresistible contrast of a gooey center and a crispy edge, offering a taste sensation that will satisfy your sweet tooth!
Chocolate Chip Walnut Cookies are nutty, chocolatey, and perfectly chewy cookies that are sure to delight your taste buds!
It's the perfect balance of walnuts and rich chocolate chips that ensures that each crispy cookie is packed with a burst of flavor. And sprinkle a little flakey sea salt on top for that extra POP of flavor.
Quick and easy to prepare, these amazing cookies are perfect for any occasion, be it a lively family gathering, a special celebration, or a late-night cozy snack with a cold glass of milk!
If you love cookies with nuts, try my Pecan Sandies Copycat Crunchy Pecan Cookies, Tasty White Chocolate Cranberry Macadamia Nut Cookies, Holiday Pecan Pie Bar Cookies, Copycat Mrs. Field's White Chocolate Macadamia Nut Cookie, and Chocolate Chip Pecan Cookies!
Ingredients for Easy Chocolate Chip Walnut Cookies
Wet Ingredients. Unsalted Butter, Vanilla Extract, Egg
Dry Ingredients. All-Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt, Flakey Sea Salt
Chocolate. Semi-Sweet Chocolate Chips, Chopped Walnuts
How to Make Walnut Chocolate Chip Cookies
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or use a silicone baking mat, and set these aside. Cut the cold Butter into cubes and place them in a large bowl. Add the Granulated Sugar and cream them on medium or high speed with a hand mixer or a stand mixer with a paddle attachment for about 2–3 minutes until the mixture is fluffy.
- Add the Egg and Vanilla Extract, and cream again until light and fluffy. Scrape down the sides of the bowl to include all of the ingredients. Add the Brown Sugar and continue to cream for another 2–3 minutes.
- Add the All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt. Mix well until fully combined.
- Add the Chocolate Chips and chopped Walnuts to the cookie dough.
- Mix the cookie dough until the Chocolate Chips and chopped Walnuts are fully mixed in.
- Use a #24 cookie scoop (about 3 tablespoons of cookie dough) to scoop the chocolate chip walnut cookie dough onto the prepared baking sheets. If desired, add additional Chocolate Chips and Walnuts on top of the cookie dough balls before baking them. Bake at 350 degrees F for 8–10 minutes, or until the edges are set and a golden brown color. The centers of the cookies will still be soft.
- Remove the cookies from the oven and add any additional Chocolate Chips and larger pieces of Walnuts that you would like to the tops of the cookies. This adds a visual appeal to the cookies. You can sprinkle them with Flakey Sea Salt for a bonus flavor if you desire.
How to make Perfectly Round Cookies
After pulling baked cookies from the oven, swirl a circle cookie cutter around the hot baked cookies to form them into perfect circles.
Allow the baked cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
It's just that simple to turn any cookie into a perfectly round cookie.
FAQs
You can use gluten-free all-purpose flour instead of normal flour to make these cookies without wheat.
Brown sugar adds a depth of rich caramel flavor to the cookies, but it can be exchanged for the same measurement of White Sugar if you're in a pinch, and vice versa.
You can use an electric hand mixer to make these cookies. You could even mix the dough by hand but it will require a bit more effort to cream the mixture.
Storage & Freezing
- Store: Once your Chocolate Chip Walnut Cookies have completely cooled to room temperature, they can be stored in an airtight container or Ziploc bag, where they will stay fresh for up to 7 days. These cookies are best enjoyed within 3–4 days.
- Freeze: Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. This option makes them perfect for preparing for the holidays!
Substitutions & Variations
- Add another flavor. Instead of Vanilla Extract you could use a different-flavored extract to enhance the flavor of these cookies, such as Lemon, Peppermint, Almond, or Banana!
- Try different baking chips. This recipe only calls for Semi-Sweet Chocolate Chips, but you can replace these with any other Chocolate Chips that you like, or add in other baking chips as well as these! Try using White Chocolate Chips, Milk Chocolate Chips, or Dark Chocolate Chips, and you can also try non-chocolate flavors such as Butterscotch, Peanut Butter, Peppermint, or Caramel Chips!
- Use other nuts. Most snacking nuts will work for this recipe, so feel free to experiment by trying Almonds, Pecans, Peanuts, Macadamia Nuts, Hazelnuts, Cashews, and Pistachios!
- Change the cookie base. Try adding some cocoa powder to make Double Chocolate Walnut Cookies, or Nutella Hazelnut Chocolate Spread to make Double Chocolate Hazelnut & Walnut Cookies, or add some Peanut Butter to make Chocolate Peanut Butter Walnut Cookies.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great-quality cookie. To make perfect cookies every time, here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Chocolate Walnut Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
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Chocolate Chip Cookies with Walnuts
Ingredients
- ½ cup Butter Cold Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspooon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 3 teaspoons Cornstarch
- 1 ½ cups All-Purpose Flour 180g
- 1 cup Chocolate Chips Semi-Sweet
- ½ cup Walnuts Chopped 60g
- Flakey Sea Salt Optional
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or use a silicone baking mat, and set these aside.
- Cut the cold Butter into cubes, and place them in a large bowl. Add the Granulated Sugar and cream them on medium or high speed with a hand mixer, or a stand mixer with a paddle attachment, for about 2-3 minutes until the mixture is fluffy.
- Add the Egg and Vanilla Extract, and cream again until light and fluffy. Scrape down the sides of the bowl to include all of the ingredients.
- Add the Brown Sugar and continue to cream for another 2-3 minutes.
- Add the All-Purpose Flour, Baking Soda, Baking Powder, Cornstarch, and Salt. Mix well until fully combined.
- Stir the Chocolate Chips and chopped Walnuts into the cookie dough.
- Use a #24 cookie scoop (about 3 tablespoons of cookie dough) to scoop the chocolate chip walnut cookie dough onto the prepared baking sheets.
- If desired, add additional Chocolate Chips and Walnuts on top of the cookie dough balls before baking them.
- Bake at 350 degrees F for 8-10 minutes, or until the edges are set and a golden brown color. Centers will still be soft.
- Remove the cookies from the oven and add any additional Chocolate Chips and larger pieces of Walnuts that you would like to the tops of the cookies. This adds visual appeal to the cookies. You can sprinkle them with Flakey Sea Salt for a bonus flavor if you desire.
- Swirl a cookie cutter around the baked cookies to form them into perfect circles. Allow the baked cookies to cool on the baking sheet for at least 5 minutes before moving them to a wire rack to cool completely.
Notes
Storage
- Storage: Once your Chocolate Chip Walnut Cookies have completely cooled they can be stored in an airtight container or Ziploc bag, where they will stay fresh for up to 7 days. These cookies are best enjoyed within 3-4 days.
- Freezing: Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together. This option makes them perfect for preparing for the holidays!
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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