These chocolate chip cookies are thick, chewy, and packed with chocolate chips and walnuts for the perfect crunch and chocolate flavor!
I’m the biggest chocolate chip cookie fan. Check out these Bakery Chocolate Chip Cookies for my famous, most popular cookie recipe on the blog! I also have these Chocolate Chip Cookies without Brown Sugar for classic cookies when you only have granulated sugar around!
If you are also into walnuts, take a look at this Chocolate Walnut Cake for the moistest chocolate cake with a gorgeous nutty crunch! Or, dive into these Dark Chocolate Walnut Brownies for a fudgy, shiny brownie packed with walnuts!
Ingredients
- Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Egg: An egg at room temperature adds structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
- Walnuts: You’ll want to use chopped walnuts for evenly dispersed crunch! Not a walnut fan? Sub them for pecans, peanuts… whatever nut you’d like!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
STEP 3: Add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips and chopped walnuts into the cookie dough. Use a rubber spatula to fold the chocolate chips and walnuts in until evenly dispersed.
STEP 7: Roll each dough ball into 2- 2 1/2 tablespoon dough balls (55-60g of batter). Top each dough ball with additional chocolate chips for a bakery-style look.
STEP 8: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
Make sure to measure your flour with a measuring scale or by spooning flour into the measuring cups before leveling off the top with a knife. Bake the cookies only until the centers look slightly soft, the tops are light golden brown, and the edges are just starting to turn golden in color. Overbaking will lead to dry cookies.
No! You can leave the walnuts out completely or substitute them for another nut of your choice!
These cookies should be stored in an airtight container, tightly covered, or individually wrapped. You can keep them at room temperature for up to 4 days or in the freezer for up to 4 months.
Expert Tips
- Measure flour properly for soft and chewy cookies using a measuring scale to measure 280g exactly or by using a spoon to transfer flour from your container to your measuring cup
- Use a mix of different types and sizes of chocolate chips in these cookies for best flavor and texture
- Push additional chocolate chips and chopped walnuts into the tops of your dough balls before baking
Related Recipes
Print
Walnut Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Cookies, Chocolate Chips, Walnuts
- Method: Bake
- Cuisine: American
Description
These chocolate chip cookies are thick, chewy, and packed with chocolate chips and walnuts for the perfect crunch and chocolate flavor!
Ingredients
- 1/2 cup (110g) unsalted butter, melted
- 1/2 cup (120g) light brown sugar
- 1/4 cup (53g) granulated sugar
- 1 large egg (50g), room temperature
- 1 teaspoon vanilla extract
- 2 cups (280g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups (270g) chocolate chips
- 1 cup walnuts, chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and chopped walnuts.
- Roll the dough into 1/4 cup (65-70g) sized balls.
- Push additional chocolate chips and chopped walnuts into the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 280g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Keywords: Chocolate Chip Cookies, Walnut Chocolate Chip Cookies
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