Chocolate Chip Walnut Cookies
Chocolate Chip Walnut Cookies are soft and chewy with a little extra crunch. They’re the perfect combination of sweet and salty, made from the best recipe for chocolate chip cookies!
For more delicious Dessert Recipes, be sure to check out my Seven Layer Magic Bars, Fudgy Dark Chocolate Brownies, and No Bake Key Lime Pie.
Cookies are my kids’ absolute favorite treat to make. We make them all the time, and in all kinds of variations.
Whenever I want a cookie with a little bit of a salty crunch, I like to make Chocolate Chip Walnut Cookies. They’re buttery and have the perfect nutty flavor. They also start with my favorite chocolate chip cookie base, which never fails and never disappoints!
It’s seriously the best recipe. Simple to prepare, no chilling required, and they come out great every time. I’ve also got a special tip to share with you that will make your Chocolate Chip Walnut Cookies simply outstanding! Keep reading to find out.
Ingredients for Chocolate Chip Walnut Cookies
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- unsalted butter
- granulated white sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking soda
- salt
- chopped walnuts
How to Make Chocolate Chip Walnut Cookies – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
Step 1: Mix wet ingredients
Add butter, sugars, eggs, and vanilla extract to a large bowl and beat until creamy.
Step 2: Combine dry ingredients
In a separate bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.
Step 3: Add chocolate chips and walnuts
Add chocolate chips and walnuts to the dough. Drop dough by rounded tablespoons onto baking sheets.
Step 4: Bake
Add a few more chocolate chips and walnuts to the top of the dough balls. Bake for 10-12 minutes, then cool completely on a wire rack.
Chocolate Chip Walnut Cookies – Tips and Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Use vanilla bean paste in place of vanilla extract. I LOVE using vanilla bean paste when baking. It gives such great depth of flavor and richness to baked goods. If you can find vanilla bean paste at your grocery store (I buy mine from Trader Joe’s) you can do an even 1:1 swap with the vanilla extract. Try it some time!
- Recipe Variations: you can replace the walnuts with chopped pecans, macadamia nuts, or any other kind of chopped nut you prefer. You can also leave them out entirely and add another 3/4 cup of chocolate chips in its place!
My Favorite Cookie Baking Tip – Increase the Oven Temperature!
Most chocolate chip cookie recipes recommend baking at 350 degrees Fahrenheit (176 degrees Celsius.) This is a solid approach if you enjoy a thinner, more crisp cookie. However, if you like a thicker cookie with a softer center (like I do!), baking at 375 degrees Fahrenheit (190 degrees Celsius) for a slightly shorter period of time will give you excellent results. The higher temperature crisps the edges while allowing the center to remain nice and soft. You also bake them for a few minutes less than you would at 350 so they don’t spread as much.
How to Store
Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
How to Freeze
To freeze, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.
You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked Chocolate Chip Walnut Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Chocolate Chip Walnut Cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 1 cup semi-sweet chocolate chips
- 3/4 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips and chopped walnuts to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips and walnuts to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Line the sheet pan with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Recipe Variations: you can replace the walnuts with chopped pecans, macadamia nuts, or any other kind of chopped nut you prefer. You can also leave them out entirely and add another 3/4 cup of chocolate chips in its place!
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
- Freezer Instructions: To freeze just the dough, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer. You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked Chocolate Chip Walnut Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
Loved these cookies. Kept everything the same except I didn’t have unsalted butter. So I cut the salt in half and used the salted butter. Everybody loved the cookies. Just the right amount of walnut to chocolate chip ratio. Thanks so much for this recipe.
I made them today and they are absolutely delicious! My boyfriend can’t stop eating them. Lol Thank you for this recipe!
I made this today and the recipe was easy to follow-thanks!
Delicious! I have 8 kids between the ages of 17 – 40 yrs old and they ALL gave it a
5 STAR RATING!!
Now … I will try it with the grandchildren.
I’ve been so in the mood for chocolate chips cookies, love the walnuts addition.
These look absolutely delicious! Adding walnuts is such a unique idea – love it!
The walnuts were the perfect addition! I love to see variations on a good chocolate chip cookie.
I would eat so many of these cookies! They look delicious–I haven’t had this version in a while.