Are walnuts good in chocolate chip cookies?

Yes! Walnuts add a nice nuttiness and crunch to chocolate chip cookies.

You can purchase chopped walnuts from most grocery stores or you can chop whole, shelled walnuts yourself. Use a large chef's knife to carefully chop walnuts on a cutting board until they are in half or small pieces.

How long does cookie dough last in the fridge?

Homemade chocolate chip cookie dough lasts about 2 to 3 days in the fridge. You can cover your leftover cookie dough and bake off a few cookies daily so they are extra fresh. If you want to bake more cookies beyond the 3-day mark, freeze leftover dough balls and thaw them before baking them at a later date.

Chocolate Chip Walnut Cookies Recipe

Name: Chocolate Chip Walnut Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup salted butter, softened; 3/4 cup brown sugar, lightly packed; 1 large egg, room temperature; 1 teaspoon vanilla extract; 1 3/4 cup all-purpose flour, spooned and leveled; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup chocolate chips; 1/2 cup chopped walnuts

Chocolate Chip Walnut Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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 Scale

1/2 cup salted butter, softened
3/4 cup brown sugar, lightly packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cup all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup chopped walnuts

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (176°C) and line a baking sheet with parchment paper.
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.
Add in the egg and vanilla extract and mix until fully incorporated.
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.
Fold chocolate chips and chopped walnuts into the cookie dough.
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.
Top the cookie dough balls with extra chocolate chips and walnut pieces before baking.
Place 6 cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
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.
Once you remove the baked cookies from the oven, top them with a pinch of sea salt if desired.
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.

Find it online: https://bakedabundance.com/walnut-chocolate-chip-cookies/