Elevate your cookie game with walnut chocolate chip cookies! Loaded with nuts and chocolate, they’re great with a cold glass of milk.
photos by Sophie MacKenzie
Let’s get real. Chocolate chip cookies are delicious and super low-effort which is why we they are so beloved! Make this recipe in one bowl and you’ll be eating tasty walnut chocolate chip cookies in about 45 minutes.
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. They are a decadent treat for any time of year, however, since they freeze well, they also make a great holiday gift. Make the cookies ahead of time and store them in the freezer in a large zipper top bag. To gift, just thaw to room temperature, then package in cellophane bags tied with pretty ribbon!
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Ingredients
Method
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.
Place the butter and both sugars in a large mixing bowl. Mix everything together with a stand or hand mixer until fluffy, about 3 minutes.
Add the egg and egg yolk to the butter mixture along with the vanilla. Continue to mix until the mixture is smooth and creamy.
Add the flour, baking powder, baking soda, and salt to the butter mixture. Combine on a low speed until no flour remains, about 30 seconds to 1 minute.
Add the chocolate chips and chopped walnuts. Mix on low 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 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.
Tips & Notes
If you don’t have a stand or hand mixer you can make this recipe by hand. Just be sure to mix 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.
Make sure to leave enough space between the cookies for spread in the oven.
How To Store Walnut Chocolate Chip Cookies
The cookies will keep at room temperature for about 4 to 5 days in a sealed container or large zipper-top bag.
To Freeze Unbaked Dough
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).
Substitutions
Substitute any kind of chocolate or nuts you like in this recipe.
Swap in spelt flour for all-purpose, or half whole wheat flour if you prefer.
Use plant-based butter to make dairy-free cookies.
More Tasty Cookie Recipes
Oatmeal Scotchies (Oatmeal Cookies With Butterscotch Chips)
Banana Breakfast Cookies With Dark Chocolate
Sourdough Peanut Butter Cookies
Honey & Oat Cookies
Matcha Chocolate Chip Cookies
Recipe
Walnut Chocolate Chip Cookies
Elevate your cookie game with walnut chocolate chip cookies! Loaded with nuts and chocolate, they’re great with a cold glass of milk.
Ingredients
- ¾ cup (170 grams) salted butter, softened
- ¾ cup (125 grams) lightly packed brown sugar
- ¾ cup (150 grams) white sugar
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups (300 grams) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (70 grams) walnuts halves, roughly chopped
- 1 cup (155 grams) chocolate chips
- Flaky sea salt (optional)
Instructions
- 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.
Notes
If you don’t have a stand or hand mixer you can make this recipe by hand. Just be sure to mix 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.
Make sure to leave enough space between the cookies for spread in the oven.
The cookies will keep at room temperature for about 4 to 5 days in a sealed container or large zipper-top bag.
To Freeze Unbaked Dough—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).
Substitutions
Substitute any kind of chocolate or nuts you like in this recipe.
Swap in spelt flour for all-purpose, or half whole wheat flour if you prefer.
Use plant-based butter to make dairy-free cookies.
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 20mgSodium: 154mgCarbohydrates: 15gFiber: 0gSugar: 4gProtein: 2g
This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator.
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