Chocolate Chip Cookies with Walnut
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Chocolate chip cookies with walnut are the perfect balance of rich, gooey chocolate chips, crunchy walnuts, and a classic vanilla dough. Each bite will leave you wanting more!
Treat yourself to a delicious dessert with these homemade chocolate chip cookies with walnuts. These cookies have an old fashioned taste and a chewy texture that everyone loves. They are made with lots of melty chocolate chips and crunchy walnuts — a perfect combo!
The best part is that they are super easy to make and don’t need any time to chill in the fridge. You can have a batch of these cookies ready to eat in less than 30 minutes!
Walnut chocolate chip cookies are so good because they have a homemade touch. They’ll taste just like the ones your grandma used to make! When you take a bite, you’ll experience a mix of nutty flavors and gooey chocolate that will make you want more. The edges of the cookies are crispy, while the centers are soft and chewy.
So put on your apron, heat up your oven, and get ready to enjoy this irresistible chocolate chip walnut cookie recipe. You won’t be able to resist the amazing taste and texture of these treats!
How to Make Chocolate Chip Cookies with Walnut
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Begin by preheating your oven to a temperature of 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
STEP TWO: In a large mixing bowl, or using a stand mixer equipped with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until the mixture achieves a light and fluffy consistency. This process should take around 2 minutes.
STEP THREE: Add the egg and vanilla extract to the mixture and thoroughly combine them.
STEP FOUR: In another bowl, whisk together the flour, baking soda, and salt. Transfer these dry ingredients to the wet mixture and gently mix until they are just combined. It is important not to overmix!
STEP FIVE: Carefully fold in the chocolate chips and chopped walnuts.
STEP SIX: Portion out the dough into scoops of approximately 2 tablespoons each. Place these dough scoops on the prepared baking sheets, ensuring there is at least 2 inches of space between each cookie.
STEP SEVEN: Flatten the dough balls into discs that are roughly half an inch thick.
STEP EIGHT: Bake walnut chocolate chip cookies in the oven for 10-12 minutes. Keep an eye on the edges, as they should turn a light golden color and be just set.
The centers will remain soft but will firm up as they cool. Avoid overbaking if you prefer chewy cookies!
STEP NINE: Allow chocolate chip walnut cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips for the Best Chocolate Chip Walnut Cookies
- Always use fully softened butter. This helps to create a smoother and more consistent batter.
- Use a mix of sugar. I prefer the combination of granulated sugar and brown sugar for this chocolate chip walnut cookie recipe. If that’s not your thing, I recommend using only brown sugar for the best flavor and texture.
- Measure the flour correctly. Use the spoon and level method, or your cookies could turn out tough or dry instead of chewy.
- Leave enough room between the cookies on the baking sheet — they will spread as they bake.
Variations for Walnut Chocolate Chip Cookies
- We’re using semi-sweet chocolate chips and walnuts. Feel free to experiment and use whatever chocolate, nuts, or add-ins you’d like!
- Try adding in raisins for a delicious trio of flavors!
- For a different flavor, try adding a pinch of cinnamon or nutmeg to your dough.
- Add some peanut butter flavor like my peanut butter chocolate chip cookies.
More Chocolate Chip Cookie Recipes
- Chocolate Chip Marshmallow Cookies
- Chocolate Chip Cookies with No Butter
- Butterscotch Chip Cookies
- Chocolate Chip Pecan Cookies
- Chocolate Chip Without Baking Soda
- Double Chocolate Marshmallow Cookies
- Butterscotch Chocolate Chip Cookies
- Chocolate Chips Without Brown Sugar
Can I Use Baking Powder Instead of Baking Soda?
If you don’t have baking soda, you can use three times the amount of baking powder.
For this chocolate chip walnut cookie recipe, that means 1 ½ teaspoons of baking powder.
How Do I Make My Chocolate Chip Walnut Cookies Chewy?
The larger the ratio of brown sugar, the chewier the cookies will be!
If you like chewy cookies, make sure not to overbake them.
How Should I Store These Chocolate Chip Cookies with Walnut?
To keep the delicious flavor and chewy texture, store your walnut chocolate chip cookies in an airtight container for up to five days.
You can also freeze baked cookies for up to 6 months. Then, thaw one (or a few!) on the counter when you want a sweet treat.
More Cookie Recipes To Try
- Oreo Cheesecake Cookies
- Peppermint Kiss Cookies
- Cranberry Oatmeal Cookies
- Strawberry Jam Cookies
- Fruitcake Cookies
- Cookie Monster Cookies
- Butterscotch Chip Cookies
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Chocolate Chip Cookies with Walnut
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, lightly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy– about 2 minutes.
- Add the egg and vanilla extract and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet and mix just until combined– you don’t want to overmix!
- Fold in the chocolate chips and chopped walnuts.
- Scoop out 2-tablespoon sized portions and place them at least 2” apart on the prepared baking sheets. Press the cookie balls into ½” thick discs.
- Bake for 10-12 minutes, or until the edges are lightly golden are just set. The centers will still be soft but they will firm up as they sit– for chewy cookies, make sure not to overbake!
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Store any leftover cookies in an airtight container at room temperature for up to five days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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