There is NO better way to satisfy your sweet tooth than sinking your teeth into a warm cookie! These Chewy Walnut Chocolate Chip Cookies give you that soft, melt-in-your-mouth texture, with a distinct nutty crunch and delicious pools of melty chocolate.
Plus, this homemade chocolate chip cookie recipe with nuts (see also: Chocolate Chip Pecan Cookies!) is easy to make — even for beginner bakers! This cookie recipe requires just one bowl, no chilling time, and just 9 ingredients to whip up.
As a mom-on-the-go who loves to bake, I’m always on the hunt for easy, joyful baking recipes that don’t take too much time to make or clean up, and these fit comfortably in that category.
P.S. if you love baking with walnuts, check out these Fudgy Brownies with Walnuts next!
Chocolate Chip Walnut Cookies Ingredient Highlights
I used shelled walnut halves that I chop at home, but you can also buy chopped walnuts. Chopping your own means you have more control over their size.
Keep some larger pieces of walnuts and chop some into tiny fragments. This will ensure you get the nutty taste in every bite and are still left with some bigger pieces as well for that extra bit of crunch.
It’s imperative that your butter is softened! This does not mean melted and definitely does not mean too cold and solid. If you don’t have time to let the butter come to room temperature naturally, check out how to soften butter quickly.
Light brown sugar is preferred, but dark works, too. While granulated sugar will work, it won’t have the color and taste you expect from a classic chocolate chip cookie.
I always go for dark chocolate chips as they are my favorite, but milk and semi-sweet work here, too.
Chocolate Chip Cookies with Walnuts Tips and Tricks
How I Make Walnut Chocolate Chip Cookie Dough
Like most all of my cookie recipes, this dough is made quickly and easily in just one bowl. This does mean you need to be careful about the order in which you add the ingredients for best results.
The key to perfectly textured cookies is creaming your butter and sugar together to aerate the dough. The sugar cuts into the butter, adding little air bubbles that ultimately make for a softer and chewier cookie.
Use a hand mixer on high to whip the softened butter and brown sugar together for 2-3 minutes, until it’s smooth and airy.
Then, mix in the vanilla extract and egg until combined. Next, add the flour, salt, and baking soda and mix until well-integrated. Use a rubber spatula to scrape the sides, ensuring everything is combined.
I like to set a handful of walnuts and chocolate chips aside to press into the top of each cookie. Fold in the rest with a spatula so that they are evenly distributed.
Use a large cookie scoop or 4 tablespoons of cookie dough to shape your cookies and place them on your prepped cookie sheet.
These chocolate chip cookies with walnuts are pretty much foolproof! They hold their shape even without any chilling time! Still, you can expect minor spreading, so leave some space between each cookie.
Use that handful of walnuts and chocolate chips to push a few of both into the top of each cookie.
When the cookies are ready, the top and edges will start to turn golden brown and are a little bit crispy to touch. It’s okay if the center is slightly underdone, as they will continue to bake as they cool.
If you want perfectly round cookies, grab a round cookie cutter that’s a little bit larger than your cookie. While they’re still hot, scoot the cookie cutter around it. You’ll be left with perfect circles!
How to Properly Store Homemade Cookies
At room temperature, these chewy chocolate chip cookies will last for 5-7 days when covered or stored in an airtight container. In an airtight container in the fridge, they will last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. This is the perfect use for the end piece!
These cookies do tend to firm up within the first few days of storing them. If you want to keep them softer and chewier, store a piece of bread in the container with them. Believe it or not, moisture from the bread stops the cookies from drying out.
You can also freeze them once they’re baked for up to a year, but I recommend freezing the unbaked dough instead.
Freezing some or all of the dough for your chocolate chip walnut cookies is a great way to have dough on hand all year. Doing so means you can have freshly baked cookies whenever you want!
Shape the cookie dough into cookie dough balls and store them in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!). They can be stored this way for 12 months.
Watch them closely when you bake them and add an extra minute or two to your baking time if need be.
Foolproof Chocolate Chip Walnut Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup shelled walnuts (I buy the halves and pieces)
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat. Chop the walnuts into small chunks.½ cup shelled walnuts
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup unsalted butter, softened, 1 cup light brown sugar
- Add the egg and vanilla extract and use your hand mixer on low to combine.2 teaspoons vanilla extract, 1 large egg
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.1 ¾ cup all-purpose flour, ¼ teaspoon salt, ½ teaspoon baking soda
- Add the walnuts, and chocolate chips to your dough and use a rubber spatula to fold to combine. I like to keep a small handful of each out to place on top of the cookie dough once it's formed into cookies.¾ cup chocolate chips
- Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading. Add the conserved walnuts and chocolate chips on top.
- Bake for 10-12 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet so they continue to bake as they cool. If you want perfectly round cookies, use a round cookie cutter, scooting it around the cookie while they are still hot. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
Video
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