Chocolate Chip and Walnut Cookies
Chewy, chocolatey, and warm with a delicious walnut crunch, these cookies have it all! When you like a little nutty balance to the sweetness of a classic chocolate chip, these Chocolate Chip and Walnut Cookies are the perfect cookies to try!
It took me many tries to create the perfect Easy Chocolate Chip Cookies. I wanted something that was chewy, not overly sweet but full of flavor and great texture. Once I perfected it, I wanted to keep using it to make new types of cookies!
Since then, I’ve made Butterscotch Chocolate Chip Cookies, Potato Chip Cookies, Lucky Charms Cookies, and now… these Walnut Chocolate Chip Cookies!
This recipe really is perfect (dare I say, even better than the original recipe…?). They are easy to mix together and come out with deliciously thick centers and chocolatey, nutty bites. The walnuts perfectly compliment the semi-sweet chocolate and a sprinkle of sea salt on top really takes the flavor to a whole new level.
When it comes down to it, this recipe is a classic, fool-proof chocolate chip cookie recipe, with all the flavor and texture you want in a cookie. Once you try this recipe it’s going to be your new go-to!
Ingredients for Chocolate Chip and Walnut Cookies
- Unsalted Butter: Make sure your butter is softened to room temperature before you begin to help make mixing even easier. 68-72 degrees F is perfect.
- Light Brown Sugar: The combination of brown and white sugar creates the perfect texture and flavor
- Granulated Sugar
- Egg: To bind your ingredients together
- Vanilla Extract: Vanilla enhances the flavor of the butter and the chocolate
- All-Purpose Flour: No fancy flour is required for this recipe. You can substitute Gluten Free 1:1 Flour
- Baking Soda
- Salt: I add salt to the dough but also really love the addition of flaky salt on top. That is completely optional!
- Semisweet Chocolate Chips: You can use any chocolate you prefer but I love the not too sweet flavor of semisweet chocolate chips. Substitute with milk chocolate, dark chocolate, or white chocolate if desired.
- Chopped Walnuts: Feel free to substitute with other types of nuts, like pecans, macadamia nuts, cashews, or almonds
How to Make This Recipe
Step One: Cream the Butter and Sugar
Preheat your oven to 325 degrees Fahrenheit.
In a large mixing bowl or in the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and creamy.
Add the egg and vanilla into the cookie dough and beat again until just combined.
Step Two: Add the Dry Ingredients
Add the flour, baking soda, and salt and beat until just combined. Do not overmix.
Use a wooden spoon or rubber spatula to mix in the chocolate chips and walnuts until evenly distributed.
Step Three: Scoop and Bake
Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
Serve and enjoy!
Expert Tips
- Don’t Overmix: Take the cookies out of the oven when the edges are set but the centers still look moist.
- Measure Correctly: Make sure to use a proper flour measuring technique so your cookies don’t come out thin or dry.
- High Quality Chocolate: If you prefer chocolate chunks, you can use a semi-sweet chocolate bar. Chop up at least 12 ounces for a good amount of chocolate in your cookies.
- Picture Perfect Cookies: Reserve some bits of chocolate and walnuts to add to the top of each ball just before going into the oven. You can also sprinkle some flaky salt on top to enhance all the flavors!
- Brown Butter: For even more flavor you could also try browning the butter. Make sure to give it time to cool before using it in your recipe. Brown Butter makes everything better, as evidenced by my Brown Butter Cream Cheese Frosting!
FAQs
These cookies will stay soft and delicious for up to one week when stored in an airtight container at room temperature. You can also freeze the cookies to last even longer. Thaw at room temperature to enjoy.
Yes, this dough freezes very well which makes it easy to make these cookies ahead of time and bake to enjoy.
To freeze, scoop the dough onto a cookie sheet and place the cookie sheet in the freezer for a half hour or until the balls feel solid. After thirty to forty-five minutes, remove the cookie sheet and transfer the frozen balls to an airtight container and place it back in the freezer.
You do not need to fully thaw the dough before cooking but you may need to adjust your oven temperature.
Did you enjoy these Chocolate Chip and Walnut Cookies? If so, make sure to check out these other recipes I picked out just for you:
Chocolate Chip and Walnut Cookies
Ingredients
- 1/2 cup unsalted butter, 1 stick, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¾ cup semisweet chocolate chips
- ¾ cup walnuts, chopped
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- In a large mixing bowl or in the bowl of a stand mixer, cream together 1 stick softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and creamy.
- Add 1 egg and 2 teaspoons vanilla into the cookie dough and beat again until just combined.
- Add 1 1/2 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt and beat until just combined. Do not overmix.
- Use a wooden spoon or rubber spatula to mix in 3/4 cup chocolate chips and 3/4 cup walnuts until evenly distributed.
- Scoop the cookie dough onto an ungreased cookie sheet using a #24 cookie scoop (about 2 ½ Tablespoons each).
- Bake in the preheated oven for 12–15 minutes or until the edges turn brown but the centers are still soft.
- Allow the cookies to cool on the baking sheet for a few minutes. After 5 minutes, transfer the cookies to a wire rack to cool the rest of the way.
- Serve and enjoy!
Notes
- Unsalted Butter: Make sure your butter is softened to room temperature before you begin to help make mixing even easier. 68-72 degrees F is perfect.
- Light Brown Sugar: The combination of brown and white sugar creates the perfect texture and flavor
- Granulated Sugar
- Egg: To bind your ingredients together
- Vanilla Extract: Vanilla enhances the flavor of the butter and the chocolate
- All-Purpose Flour: No fancy flour is required for this recipe. You can substitute Gluten Free 1:1 Flour
- Baking Soda
- Salt: I add salt to the dough but also really love the addition of flaky salt on top. That is completely optional!
- Semisweet Chocolate Chips: You can use any chocolate you prefer but I love the not-too-sweet flavor of semisweet chocolate chips. Substitute with milk chocolate, dark chocolate, or white chocolate if desired.
- Chopped Walnuts: Feel free to substitute with other types of nuts, like pecans, macadamia nuts, cashews, or almonds
- Don’t Overmix: Take the cookies out of the oven when the edges are set but the centers still look moist.
- Measure Correctly: Make sure to use a proper flour measuring technique so your cookies don’t come out thin or dry.
- High Quality Chocolate: If you prefer chocolate chunks, you can use a semi-sweet chocolate bar. Chop up at least 12 ounces for a good amount of chocolate in your cookies.
- Picture Perfect Cookies: Reserve some bits of chocolate and walnuts to add to the top of each ball just before going into the oven. You can also sprinkle some flaky salt on top to enhance all the flavors!
- Brown Butter: For even more flavor you could also try browning the butter. Make sure to give it time to cool before using it in your recipe. Brown Butter makes everything better, as evidenced by my Brown Butter Cream Cheese Frosting!
