Walnut Chocolate Chip Cookies

Why You'll Love This Recipe

• These cookies are made with no-chill cookie dough so you can bake the cookies right away without waiting for the dough to chill in the fridge.
• Chopped walnuts are mixed into the cookie dough and they add a subtle nuttiness and bitterness that balances out the sweetness of these cookies.
• Dark chocolate or bittersweet chips are mixed into the cookie dough to add a richness and deep chocolate flavor.
• These cookies bake in 10-12 minutes and are super quick to whip up.
• This chocolate chip walnut cookie recipe calls for pantry staples so you should already have almost everything you need to make these cookies.
• These cookies with walnuts hit the spot when you're craving a warm, freshly baked cookie.

Ingredients

This recipe calls for mostly pantry staples. Feel free to use your favorite chocolate chips and chopped nuts.

• Butter
• Brown sugar
• Egg
• Vanilla
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Chocolate chips
• Walnuts

See the recipe card below for a full list of ingredients and measurements.

Substitutions

Need to make a substitution or missing an ingredient? Here are some ways you can alter this recipe to fit your unique dietary needs.

• Gluten-free? I have not tested this recipe with other flour. I recommend using a gluten-free 1:1 baking flour if you try to make this recipe gluten-free. Leave a comment and let me know how this goes!
• Don’t have walnuts? Pecans are a good substitute for walnuts.

Variations

Here are a few ideas for customizing this recipe and making different flavor variations:

• Use different chocolate chips. You can use white or milk chocolate chips instead of dark chocolate if that’s what you prefer!
• Swap the walnuts for another nut of your choosing. Try using pecans, sliced almonds, macadamia nuts or pistachios instead.
• Add a pinch of flaky salt on top of the baked cookies for a sweet and salty flavor combination. 
• Add some cinnamon into the cookie dough if you want to add some warming spice. 
• Use brown butter. Brown the butter and let it cool to room temperature before creaming it with the brown sugar. Brown butter will add a nuttiness and rich flavor to these walnut cookies.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

How To Make Chocolate Chip Cookies With Walnuts

Step 1: Cream together the softened butter and brown sugar until light and fluffy, about 2 minutes. The mixture should appear lighter in color. Beat in the egg and vanilla extract until fully incorporated.

Step 2: Mix the dry ingredients in a separate bowl and add to the wet ingredients. Beat until just combined, don't over-mix.

Step 3: Add the chocolate chips and chopped walnuts to the cookie dough and fold to combine.

Step 4: Use a cookie scoop to portion out the cookie dough. Roll each dough ball in between your palms to form a round ball.

Step 5: Top with extra chocolate chips and walnut pieces before baking.

Step 6: Place cookie dough balls on a parchment paper-lined baking sheet a few inches apart and bake according to instructions.

Expert Baking Tips

• Use a small to medium-sized cookie scoop to portion out the cookie dough. Roll the cookie dough ball in between your palms to help shape it into a round ball.
• Leave at least 2 inches between each cookie dough ball on your baking sheet. I find baking 6 cookies on a standard-sized baking sheet is a great fit.
• Top each cookie dough ball with extra chocolate chips and small pieces of walnuts.
• How to get perfectly round cookies? Use a butter knife to tap the edges of your cookies to form a circle, immediately after removing them from the oven.
• Add a pinch of flaky sea salt once your cookies are baked for a sweet and salty cookie.
• Let your cookies cool on the baking sheet for a few minutes before removing and placing them on a cooling rack or tray.

Frequently Asked Questions

Have a question about this recipe? Here are some additional tips and commonly asked questions:

Equipment

You’ll only need to pull out the essentials to make this recipe which includes a baking sheet, parchment paper, a mixing bowl, measuring cups and spoons, a rubber spatula, and either a cookie scoop or spoon.

Storage

Room Temperature

Store cooled cookies in an airtight container for up to a week. Walnut Chocolate Chip Cookies are best enjoyed in the first couple of days.

Freezing Instructions

Store cooled cookies in a freezer-safe container or storage bag and freeze for up to two months. Once you're ready to enjoy them, let them thaw at room temperature.

For unbaked cookie dough balls, add them to a freezer bag with enough space in between each ball to prevent sticking. Lay the bag flat in the freezer. When you're ready to bake, remove the dough balls and let them thaw at room temperature for an hour or two or overnight in the fridge. If you're short on time, decrease your oven temperature by 25°F and bake for 2 to 3 extra minutes.

Keep in mind that baked cookies made with frozen dough may differ in appearance and texture from those made with fresh dough.

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Recipe

Chocolate Chip Walnut Cookies

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5 from 9 reviews

These walnut chocolate chip cookies are made with chocolate chips and chopped walnuts. They bake in under 12 minutes and have chewy centers and lightly golden edges. These are an elevated chocolate chip cookie and have a slightly nutty flavor. This recipe makes about 12 cookies.

• Author: Marley Braunlich
• Prep Time: 10
• Cook Time: 12
• Total Time: 30
• Yield: 12 1x
• Category: Cookies, Dessert
• Method: Bake
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

• ½ cup salted butter, softened
• ¾ cup brown sugar, lightly packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 ¾ cup all-purpose flour, spooned and leveled
• ¾ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup chocolate chips
• ½ cup chopped walnuts

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Instructions

1. Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes. The butter and brown sugar will have lightened in color.
3. Add in the egg and vanilla extract and mix until fully incorporated.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold chocolate chips and chopped walnuts into the cookie dough. 
6. Use a cookie scoop or spoon to portion out the dough. Roll the cookie dough ball in between your palms to help shape it into a round ball. 
7. Top the cookie dough balls with extra chocolate chips and walnut pieces before baking.
8. Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
9. Bake for 10-12 minutes or until the edges are lightly golden. I’d recommend baking for 10 minutes if you want a slightly under-baked cookie or if your oven runs hot. I found 12 minutes was the perfect time for a slightly crispy and chewy cookie with golden edges.
10. Once you remove the baked cookies from the oven, top them with a pinch of sea salt if desired.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack or tray to cool completely. Store cooled cookies in an airtight container for up to a week. Cookies are best enjoyed in the first couple of days.

Notes

• See the blog post for more baking tips and details on how to customize this recipe.