Chocolate Chip Walnut Cookies Recipe

Introduction

These chocolate chip walnut cookies are a timeless treat that combine rich, buttery dough with crunchy toasted walnuts and melty chocolate chips. Perfectly soft in the center with slightly crisp edges, they make a delightful snack or dessert for any occasion.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract
• 2 ½ cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ cups semi-sweet chocolate chips
• 1 cup toasted walnuts, chopped
• Optional: flaky sea salt for topping

Instructions

1. Step 1: Toast the walnuts at 350°F (175°C) for 8–10 minutes, then let them cool before chopping.
2. Step 2: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
3. Step 3: Beat in the whole egg, egg yolk, and vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
6. Step 6: Fold in the chocolate chips and chopped toasted walnuts evenly throughout the dough.
7. Step 7: Scoop the dough into balls and chill them in the refrigerator for 30 minutes to firm up.
8. Step 8: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
9. Step 9: Arrange the chilled dough balls on the trays and bake for 11–13 minutes, or until the edges are golden brown.
10. Step 10: Let the cookies cool on the baking tray for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt before serving.

Tips & Variations

• For extra crunch, toast the walnuts just before mixing to enhance their flavor.
• Try substituting walnuts with pecans or macadamia nuts for a different nutty twist.
• Chilling the dough helps prevent spreading and creates thicker, chewier cookies.
• If you prefer softer cookies, reduce baking time by a minute or two.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months; thaw at room temperature before serving. To refresh slightly, warm cookies in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I prevent the cookies from spreading too much?

Chilling the dough for at least 30 minutes before baking helps firm it up and reduce spreading in the oven.

Chocolate Chip Walnut Cookies Recipe

Print Recipe

★★★★★

4.8 from 103 reviews

Deliciously soft and chewy chocolate chip walnut cookies featuring a perfect balance of sweet chocolate and crunchy toasted walnuts. These classic cookies are easy to make, with a rich buttery base and a hint of vanilla, perfect for satisfying your cookie cravings any time.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 3 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• ½ tsp salt

Add-ins

• 1 ½ cups semi-sweet chocolate chips
• 1 cup toasted walnuts, chopped
• Optional: flaky sea salt for topping

Instructions

1. Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 8–10 minutes until fragrant and lightly browned. Allow them to cool completely, then chop coarsely.
2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes light, fluffy, and creamy.
3. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter-sugar mixture. Beat until fully combined and smooth.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed.
5. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Be careful not to overmix.
6. Incorporate Add-ins: Fold the semi-sweet chocolate chips and toasted walnuts gently into the dough until evenly dispersed.
7. Chill Dough: Scoop the dough into balls (about 1.5 tablespoons each) and place them on a tray. Chill in the refrigerator for 30 minutes to help the cookies hold their shape better during baking.
8. Prepare for Baking: Preheat the oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking.
9. Bake Cookies: Arrange the chilled dough balls on the prepared trays, spacing them about 2 inches apart. Bake for 11–13 minutes until the edges are golden and the centers are set but still soft.
10. Cool: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while still warm for an extra flavor boost.

Notes

• Chilling the dough is essential for maintaining shape and enhancing flavor.
• Toasting walnuts brings out a deeper, nuttier flavor; do not skip this step.
• Use room temperature butter to ensure proper creaming with sugars.
• If you prefer nut-free cookies, omit walnuts or substitute with more chocolate chips or seeds.
• Store baked cookies in an airtight container at room temperature for up to 5 days.

Keywords: chocolate chip cookies, walnut cookies, homemade cookies, baked cookies, classic dessert, easy cookie recipe