Chewy chocolate chip walnut cookies are a delightful treat, any time of day! Serve them with a cold, frosty glass or milk or as a special mid-day indulgence with your afternoon coffee.
Chocolate Chip Walnut Cookies Recipe
A fun twist on your classic chocolate chip cookie recipe, these walnut cookies are just delightful! The nutty flavor and crunchy texture pairs so well with these chewy cookies and gooey chocolate.
They're quite similar to my chocolate chip pudding cookies, but with a bit of a savory touch. You know, there really is nothing as comforting as warm chocolate chip cookies.
It's almost like there's a something nostalgic to the flavors that a chocolate chip cookie provides. And adding crunchy walnuts to them is just the cherry on top.
Nutty chocolate chip cookies are a wonderful recipe to make for cookies swaps and bake sales. The thick cookies are just stuffed to the brim with goodies!
Make this an even more irresistible temptation by serving a piping hot cookie with a scoop of salted caramel ice cream. (But fair warning, if you eat this once you'll definitely want it many more times in the future! Trust me.)
Why You'll Love this Recipe
You'll love this recipe, for a few reasons:
- You can have a big batch of the best chocolate chip cookies in just under a half hour. Wonderful for a last minute dessert!
- These cookies store well after being baked and the dough freezes quite well too!
- If you're tired of having every cookie recipe flop, this is a great one to try. An original recipe that is no fail and turns out perfect every time!
Ingredients
I bet these will be your favorite chocolate chip cookie recipe in no time. They're irresistibly good! Here's what you need from the grocery store to make them:
- softened unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- eggs
- all purpose flour
- baking soda
- salt
- semi-chocolate chips
- chopped walnuts
Substitutions and Variations
Sub the semi-sweet chocolate chips with dark chocolate chips or milk chocolate. For larger pieces of gooey melted chocolate, use chocolate chunks instead.
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make easy chocolate chip walnut cookies without gluten.
If you only have salted butter on hand, omit the salt used in the recipe. Then if you find they need a touch more salt after being baked, sprinkle flaky sea salt on the top of a warm cookie.
Reduce the refined sugar in your new favorite cookie by replacing the granulated white sugar with coconut sugar. I would not replace the brown sugar, as it gives these nutty cookies the caramel-like flavor they need!
You can also make this recipe with chopped pecans or peanuts if you prefer another kind of nut!
How to Make Chocolate Chip Walnut Cookies
Here's how to make this amazing cookie recipe:
Start by lining large baking sheets with parchment paper and set aside.
Using a stand mixer or electric hand mixer, cream together butter, white sugar, brown sugar and vanilla extract for 3-5 minutes.
Add in two eggs and one egg yolk, one at a time as you mix.
Then gradually add 2 ¼ cups, baking soda and salt. Mix the raw cookie dough until just combined.
Use a silicone spatula or spoon and fold in the chocolate chips and chopped walnuts.
Grab a large cookie scoop or spoon and drop tablespoon sized dough balls onto the previously prepared baking sheets.
Bake cookies for 10-11 minutes until the edges are just turning golden brown.
Hot Tip: Want more crispy cookies? Just leave the walnut chocolate chip cookies in the oven for a couple more minutes!
Allow the baked cookies to cool on the cookie sheet, then remove and allow to finish cooling on a wire rack.
Repeat these steps for all of the remaining cookie dough and bake! Alternatively, you can store the dough in the freezer until you are ready to use.
How to Store Leftover Cookies
Place each chewy chocolate chip cookie into an airtight container or zip top plastic bags. Store at room temperature in cool, dry place for up to 3 days.
These thick chocolate chip cookies can be frozen too. Wrap them tightly in plastic wrap or place into an airtight container. Then store in the freezer for up to 2-3 months!
Prefer a freshly baked cookie with a chewy center? Then you can freeze the cookie dough instead. Freeze dough balls on a lined baking sheet, and once frozen transfer them to an airtight container or place them into a freezer bag.
You can also freeze a log of dough! Wrap tightly in plastic wrap or place in an airtight container and then freeze for up to 3 months. Then slice and bake whenever you're ready.
You may need to add a few minutes onto the bake time if you bake from frozen!
Tips for Success
Here are some tips and tricks for making this recipe:
- Don't use cold butter in the cookie dough. It is important to use softened butter so that it mixes well and incorporates with the other ingredients.
- After rolling the mixture into cookie dough balls, push extra chocolate chips and walnuts into the top. This will make the presentation extra pretty and also make them more chocolatey! No would turn down a cookie with tons of chocolate chips, would they?
- If the dough feels very soft when scooping and isn't holding shape well, create the chocolate chip cookie dough balls and then refrigerate for 30 minutes before baking.
If you want to try another cookie variation, try these Maple Pecan Cookies!
FAQ
The secret ingredient to making a chewier cookie is an extra egg yolk. Not the entire egg, just the yolk! It helps to create a different texture and keeps the center of each cookie moist and soft.
Using room temperature butter and beating it into the sugar helps to make a more fluffy cookie. Fluffy cookies are thicker cookies, and that also helps keep the centers chewy! So, don't use cold butter unless you are ok with cookies that have a much different texture.
More Cookie Recipes
- Chocolate Peppermint Pinwheel Cookies
- Coconut Lime Cookies
- Guilt Free Double Chocolate Chip Cookies
- Cinnamon Cookies
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Chocolate Chip Walnut Cookies
These thick and chewy cookies are loaded with chocolate chips and walnuts. Quite irresistable and perfect for any occasion!
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-chocolate chips
- 1 cup chopped walnuts
Instructions
- Cream together 1 cup softened butter, ¾ cup brown sugar and ¾ sugar and 1 teaspoon vanilla extract using a stand mixer or hand mixer for 3-5 minutes. The butter should be lightened in color and appear fluffy, but you'll still be able to feel the granules of sugar when you rub the mixture between your fingers.
- Add in two eggs and egg yolk, one at a time. Add 2 ¼ cups flour (gradually, if you prefer), 1 teaspoon baking soda and 1 teaspoon salt, until just combined.
- Gently stir in chocolate chips and walnuts.
- Use a cookie scoop (or two spoons) to drop 1 tablespoon sized cookie dough balls onto cookie sheets (lined with parchment paper if not non-stick). Bake chocolate chip cookies for 10-11 minutes until edges are golden brown but centers are still soft. They will continue cooking as they cool on the baking sheet and wire cooling rack.
- Repeat scooping and baking process for remaining cookies or freeze cookie dough for later (see below for instructions on how to freeze cookie dough).
- Cool your gooey chocolate chip cookies on the baking sheet for 3 minutes then transfer them to a wire cooling rack to continue cooling completely.
- Store your chocolate chip cookies in an airtight container or ziptop bag.
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Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 154Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 100mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
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