Crunchy, delicious, easy to make and the perfect little treat. These walnut chocolate chip cookies are always a hit and the combination of chocolate and walnuts in a cookie is perfect.
If you love chocolate chip cookies you might have tried my basic chocolate chip cookie recipe or the Nutella filled chocolate chip cookies, but a nutty version was missing until now.
You don’t need a lot of fancy ingredients to make these walnut chocolate chip cookies. Make sure to check the full list of ingredients and quantities in the recipe card below.
To make these thick cookies you start by creaming the butter and the sugar together until light and fluffy. I like to use my stand mixer with a paddle attachment for this, but you can use any mixer you like. Now add the vanilla extract and mix this in.
Once that is fully incorporated add the dry ingredients (flour and pinch of salt) and knead this into a firm cookie dough.
The last step in making these chewy cookies is to mix in the walnuts and chocolate chips. I like to break the walnuts into smaller pieces, so they will divide more evenly through the dough. You can do this with your hands or use a sharp knife to chop the cookies. Make sure both chocolate and walnuts are evenly distributed.
Shape the dough into one or two logs, making them around 6 cm/2.5 inch in diameter. Wrap in plastic wrap and refrigerate for at least an hour. Don’t skip this step as it will make all the difference for the perfect cookie. Want to know why chilling dough is so important? I’ll tell you all about it in my post.
Once chilled, slice the dough into equal slices of around 1 cm/0.5 inch with a sharp knife. Place them on a baking sheet lined with parchment paper. Make sure there is enough space in between each cookie. Bake for 14 to 16 minutes at 180˚C/350˚F (conventional oven) or until golden brown.
Let the cookies cool down for a few minutes before transferring them to a wire rack.
These chocolate chip walnut cookies are perfect for storing as they easily keep for up to two weeks in an airtight container.
The cookies also freeze really well. You can freeze both the dough as well as the finished cookies. Defrost them slowly for best results.
I have a soft spot for all chocolate chip recipes and have made quite a few already. Here are some of my favorites:
Yes! Light brown sugar gives a softer texture and a slight caramel flavor. You can substitute it with dark brown sugar for a deeper flavor, or use granulated sugar if that’s what you have. Just note the cookies will be a bit crisper and less chewy.
Absolutely. Pecans, hazelnuts, or almonds all work really well in this recipe. Just chop them roughly before adding to the dough.
The edges should be golden brown while the centers still look slightly soft. They will firm up as they cool.
For softer cookies, bake them a little shorter and use more brown sugar. For crispier cookies, bake a bit longer or slice the dough slightly thinner.
Not at all. You can use chopped chocolate, chocolate chunks, or even skip the chocolate and add extra nuts or dried fruit.
This usually happens if the dough wasn’t chilled long enough or the butter was too soft. Make sure to chill the dough properly before baking.
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Welcome to Laura’s Bakery! You’ve come to the right place for the most delicious baked goods and appetizers. With my easy recipes for home bakers I will show you that baking is fun and delicious.
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