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You all went crazy for my butterless chocolate chip cookies and I promise, these are just as good! These buttery, chewy chocolate chip walnut cookies are pure magic. The rich chocolate chunks and crunchy walnuts strike the perfect sweet and savory balance, and they’re super easy to whip up with just a few pantry staples.
Looking for more cookie recipes? The best oatmeal chocolate chip cookies, chocolate cherry chunk cookies and oatmeal chocolate chip cookies.
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Pin ItPerfect Chewy Walnut Chocolate Chip Cookies
Perfectly chewy with crispy edges: No cakey cookies here! These are soft in the middle, golden on the edges, and packed with flavor.
Chocolate + walnut magic: Rich chunks of dark chocolate and crunchy walnuts make every bite sweet, nutty, and seriously satisfying.
Quick and easy: Just a few pantry staples and simple steps stand between you and the best cookies ever.
They disappear fast: I made a batch and they were gone in hours. Always a good sign!
More cookie love: If you adore these, don’t miss our butterless chocolate chip cookies, oatmeal chocolate chip cookies, and chocolate cherry chunk cookies!
Chocolate Chip Walnut Cookie Ingredient Notes
This recipe uses simple ingredients you can find at your local grocery store.
All-Purpose Flour: The main structure of the cookie. It helps bind the wet and dry ingredients and gives the cookie its shape. Make sure you measure the flour properly when baking. You can use wheat flour for this recipe if you prefer.
Unsalted Butter: Gives the cookies a rich, buttery flavor and helps them get a crispy edge and chewy middles.
Granulated & Brown Sugar: Give the cookies a deeper sweetness and chewy texture. Use dark brown sugar or light brown sugar.
Eggs – Act as a binder and help the cookies hold together while they bake. Use organic, large eggs when possible.
Vanilla Extract & Almond Extract – Add flavor and aroma.
Rolled Oats – Give the chocolate chip walnut cookies texture, allowing them to hold their shape better.
Dark Chocolate Chunks – We love the way dark chocolate compliments the walnuts in this cookie. However, you can use semi-sweet chocolate chips, mill chocolate chips, or any chocolate chunk you want!
Walnuts – We do not finely chop the walnuts, instead, we roughly chop them so they have texture and stick out of the cookie. It gives the cookies a nutty flavor, crunch, and depth.
Storage Tips
Freeze: Freeze baked cookies for up to 3 months; thaw at room temp for 1–2 hours.
Room Temp: Store cookies in an airtight container for up to 3 days.
Fridge: Keep cookies or dough for up to 5 days. Let dough sit out 15–20 minutes before baking.
Recipe Tips
Use Room Temp Butter: It creams better with sugar and helps cookies bake evenly without overspreading.
Scoop Evenly: A cookie scooper ensures uniform size, perfect texture, and a professional look.
Fold, Don’t Beat: Gently fold in chocolate and walnuts with a spatula to keep them whole and evenly distributed.
Watch the Bake Time: Check around 10 minutes – you want golden edges and a soft middle.
Fun Twists: Swap walnuts for pecans, use white chocolate chips, or add a pinch of cinnamon for a cozy flavor!
More Cookie Recipes
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Chocolate Chip Walnut Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter , room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup old-fashioned oats
- 1 1/2 cups dark chocolate chips
- 1 cup walnuts, roughly chopped
Instructions
- Sift baking soda, salt, and flour together in a medium bowl.
- In an electric mixer, beat room temperature butter, granulated sugar, and brown sugar until smooth.
- Beat in the egg and the vanilla and almond extract.
- Turn the electric mixer to low and slowly add in the flour mixture.
- Beat on low to medium, scraping down the sides and bottom of the bowl.
- Add in the chocolate chips, oats, and chopped walnuts and mix on low until all ingredients are incorporated.
- Using a cookie scooper, scoop a ball of cookie dough.
- Place 9 cookies on a prepared baking sheet.
- In a preheated 350-degree oven, bake the chocolate cherry chunk cookies for 10-11 minutes.
- Let the cookies sit for 5 minutes, then move them to a cooling rack.
Notes
- Use room-temperature ingredients, especially butter. This ensures that it emulsifies and prevents spreading while baking when it mixes with the sugar.
- Use a cookie scooper for even cookies.
- Cream the butter and sugars until light and fluffy.
- When adding the chocolate chips and walnuts, fold them into the batter with a spatula. This will prevent chocolate chips and walnuts from sticking to the mixer paddle.
- Bake time always varies depending on the actual oven temperature and locations, so check the cookies after 10 minutes.
- Let the chocolate chip walnut cookies cool on the baking sheet before transferring them to a wire rack. This will help them stay together without breaking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
