The best buttery and chewy chocolate chip walnut cookies you’ll ever taste! The combination of chocolate chunks and walnuts gives these cookies the perfect balance of sweet and savory. They’re super easy to make with just a few pantry staples.
If you’re looking for more cookie recipes, try our butterless chocolate chip cookies, the best oatmeal chocolate chip cookies, and our chocolate cherry chunk cookies!
I made these cookies and they were gone in a few hours! I love that they don’t have a lot of flour in them, making them chewy cookies with crispy edges. The chocolate chunks and walnuts really stand out in this recipe.
I’m not a fan of cakey cookies, especially with nuts, which is why I created this recipe. These are the perfect chocolate chip walnut cookies ever!
How to Make Chocolate Chip Walnut Cookies
We will cover everything you need to make these cookies, answer frequently asked questions and share our tips and tricks for recipe success.
If you prefer to head to the recipe, scroll to the bottom of the post where you’ll find the recipe card and directions.
Supplies
Electric Mixer – Hand Mixer or Stand Mixer with Paddle Attachment
Mixing Bowls and Rubber Spatula
Measuring Cups and Measuring Spoons
Silpat or Parchment Paper
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.
Baking Soda – Acts as a leavening agent and helps make the cookies fluffy and light.
Salt – Adds flavor and ensures chocolate chunks and walnuts are evenly distributed throughout the cookie.
Unsalted Butter – Gives the cookies a rich, buttery flavor and helps them get a crispy edge and chewy middles.
Granulated Sugar – Adds sweetness to the cookie.
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 – Add flavor and aroma.
Almond Extract – Adds complexity to the cookie’s flavor.
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.
Directions
Here’s how you make these chewy chocolate chip walnut cookies:
Preheat oven to 350°F.
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 chunks, oats, and walnuts and mix on low until all ingredients are incorporated.
Using a cookie scooper scoop dough balls and place them on a cookie sheet lined with parchment paper.
Bake the cookies for 10 to 11 minutes until golden brown.
Let the cookies slightly cool on a cookie rack and serve warm and freeze the rest!
How to Store Chocolate Chip Walnut Cookies
These chocolate chip walnut cookies can be stored in an airtight container on the counter for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. To reheat, place in the oven at 350°F for 3 to 4 minutes.
Storing Cookie Dough
If you want to make chocolate chip walnut cookies ahead of time, store the cookie dough in an airtight container in the refrigerator for up to 5 days. Let the cookie dough sit at room temperature for 15-20 minutes before scooping and baking.
Recipe Variations
- Add two tablespoons of cocoa powder to the flour and chocolate chips for chocolate lovers.
- If you want a spicier cookie, add 1 teaspoon of ground cinnamon or a pinch of nutmeg.
- Add chocolate chips and extra walnuts to the batter for those with a sweet tooth.
- Switch out walnuts for pecans.
Tips For Making Cookies
- 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.
When to Serve
These chocolate chip walnut cookies are perfect for any occasion – afternoon snack, birthday party, holiday celebration, or just because! They can be eaten as is or served with a scoop of vanilla ice cream for an extra special treat.
More Cookie Recipes You’ll Love
If you love these cookies as much as we do, then you have to try these delicious recipes too:
Chocolate Chip Espresso Cookies
The Best Snickerdoodle Cookies
Let us know what you think!
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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.Â
- 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.Â
- Add in the chocolate chips, oats, and chopped walnuts and mix on low until all ingredients are incorporated.Â
- 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.Â
- 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
