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Overhead image of Chocolate Chip Walnut Cookies piled on top of each other with negative space on the lower right corner.

30-Minute Chewy Chocolate Chip Walnut Cookies

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Chewy Chocolate Chip Walnut Cookies are a delightful combination of soft, tender cookie dough studded with rich chocolate chips and crunchy, toasted walnuts, delivering a perfect blend of textures and flavors in every bite.
Course Dessert
Cuisine American
Diet Vegetarian
Keyword 30 Minutes or Less, Chocolate Chip Cookies, Chocolate Chip Walnut Cookies, Cookies, One-Bowl, Walnuts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 cookies
Author Marley Goldin

Equipment

Ingredients

  • ½ cup walnuts
  • ½ cup softened unsalted butter ½ cup butter = 1 stick
  • 1 cup light brown sugar
  • 1 tablespoon vanilla extract
  • 1 large egg
  • 1 ¾ cup all-purpose flour
  • ¼ teaspoon table salt
  • ½ teaspoon baking soda
  • ¾ cup chocolate chips dark or semi-sweet
US - Metric

Instructions

  • Preheat your oven to 375°F and line two large baking sheets with parchment paper or a reusable baking mat. Chop the walnuts into small chunks.
    Chopped walnuts on a cutting board with a knife.
  • 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 softened unsalted butter, 1 cup light brown sugar
    Unsalted butter and light brown sugar creamed together in a bowl.
  • Add the egg and vanilla extract and use your hand mixer on low to combine.
    1 tablespoon vanilla extract, 1 large egg
    Unsalted butter, light brown sugar, egg, and vanilla extract mixed together until smooth.
  • 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 table salt, ½ teaspoon baking soda
    Light brown sugar based cookie dough ready for chopped walnuts and chocolate chips.
  • 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, ½ cup walnuts
    Cookie dough in a bowl with a generous amount of dark chocolate chips and chopped walnuts.
  • 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.
    Baking sheet lined with a reusable baking mat with six cookie dough balls on it.
  • Bake for 8-10 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!
    Cookie sheet with a reusable baking mat and six freshly baked chocolate chip walnut cookies.

Notes

  • 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.
  • Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!