Elevate your cookie game with walnut chocolate chip cookies! Loaded with nuts and chocolate, they’re great with a cold glass of milk. Make this recipe in one bowl and you'll be eating toasty walnut cookies in about 45 minutes.
Ingredient Notes and Substitutions
- Add-ins: substitute any kind of chocolate or nuts you like in this recipe. Think pecans, milk chocolate, or butterscotch chips.
- White flour: swap in whole wheat pastry flour for all-purpose, or half whole wheat flour if you prefer.
- Make them dairy-free: use a good plant-based butter to make dairy-free cookies.
Step 1: cream the butter and sugar for a few minutes.
Step 2: add the eggs and beat until well combined.
Step 3: mix in the flour and other dry ingredients on low speed.
Step 4: mix in the chocolate chips and walnuts.
Step 5: form small cookies and place onto a baking sheet.
Step 6: bake until the edges are just lightly golden and cool before serving.
- Don't over mix: mix the dough until just combined. Too much, and the cookies will end up tough due to overworked gluten.
- Toast the nuts: this is optional, but if you want to take things a little over the top, toast the walnuts for 10 minutes at 300°F (180°C) and cool before adding.
- Don't crowd the baking sheet: make sure to leave enough space between the cookies for spread in the oven.
If you don’t have a stand or hand mixer you can make this recipe by hand. Just be sure to beat as much air into the butter as you can to make it light and fluffy. Fluffy butter helps cookies keep their shape in the oven.
You can freeze unbaked dough balls and bake them straight from the freezer. Scoop balls of dough and place them into a parchment lined tray. Freeze, and once the individual balls are solid, place them in airtight containers. Bake at the same temperature for an extra 1 to 2 minutes from frozen (this is a great way to make small-batch cookies).
This recipe makes soft and chewy cookies. If you like your cookies a bit crisp, simply flatten the cookies a bit further than the recipes calls for and bake them a bit longer.
These are a decadent treat for any time of year, but since they freeze well, they also make a great holiday gift. Make the cookies ahead of time and store them in the freezer. When you're ready to gift, just thaw to room temperature, then package in cellophane bags tied with pretty ribbon!
How to Store
Storage: The cookies will keep at room temperature for about 4 to 5 days in a sealed container or large zipper-top bag.
Freezing: cool fully, then place into an airtight container. Freeze for up to 3 months. See above for how to freeze unbaked dough.
What makes a cookie more chewy?
These cookies are made with butter, brown sugar, and an extra egg yolk. That higher moisture content from the ingredients in addition to a shortened bake time guarantees perfectly chewy cookies!
Should I use light or dark brown sugar?
Unless otherwise noted, it usually doesn't make a huge difference to use one or the other. Use the most common brown sugar and you'll be fine.
Can I use chopped chocolate instead of chips?
Yes, but note that some kinds of chocolate don't work as well for baking, and may burn or melt too much in the oven. Try to get baking chocolate even if you want chunks rather than chips.
If you make these Chocolate Chip Walnut Cookies or any other cookie recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Walnut Chocolate Chip Cookies
- 2 baking trays
- Parchment paper
- Mixing bowl
- Stand or hand mixer
- Wire rack
- ¾ cup salted butter softened
- ¾ cup lightly packed brown sugar
- ¾ cup white sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup walnuts halves roughly chopped
- 1 cup chocolate chips
- Flaky sea salt optional
- With the oven racks placed in the middle of the oven, begin by preheating the oven to 350°F (180°C). Line two baking trays with parchment paper and set aside.
- In a large bowl, cream the softened butter and both sugars with a stand or hand mixer until the mixture is fluffy, about 3 minutes.
- Add the egg and egg yolk to the butter mixture along with the vanilla. Cream together until everything is well mixed, smooth, and creamy.
- Add the flour, baking powder, baking soda, and salt to the butter mixture and combine on a low speed until no flour remains, about 30 seconds to 1 minute.
- Add the chocolate chips and chopped walnuts and mix until just combined.
- Portion out balls of dough, each about the size of a golf ball (about 50 grams per ball). Place 6 to 8 cookies on each of the baking trays. Gently flatten the tops of all of the cookies and top with a pinch of flaky sea salt if using.
- Bake the cookies for 10 to 12 minutes, rotating once halfway through, or until just set. The cookies are done when the edges are light gold.
- Remove the cookies from the oven and cool them, directly on the tray for 5 minutes before moving them to a cooling rack to fully set. Repeat with all of the remaining dough until gone.