Nothing is better than walnut chocolate chip cookies right out of the oven. The combination of crunchy walnuts and gooey chocolate is captivating, and it creates a chewy texture that melts in your mouth. Every bite is filled with delightful flavors that make these walnut chocolate chip cookies one of my favorite cookies. I am so proud to share the recipe with you – once you try these amazing cookies I’m sure you’ll fall in love!
Why you’ll love this Recipe
Crunchy, chewy, chocolaty, and nutty are just a few ways to describe this walnut chocolate chip cookie. Warm semi-sweet chocolate bits with the nuttiness and crunch of walnuts scattered throughout will make you fall in love with this recipe.
Share these cookies with your family, friends, or coworkers. They’ll go fast sitting amongst a cookie or dessert table for sure!
Not a walnut lover? Feel free to use any of your favorite nuts, you might be surprised how different nuts change the texture and flavor profile. Science!
Not much more than pantry baking staples for this one! Get your hands on a fresh bag of walnuts and you’ll be good to go!
- All-Purpose Flour will need to be spooned into the measuring cup and leveled. This prevents the use of too much flour which creates dense cookies.
- Cornstarch adding cornstarch allows your cookie to become softer and chewier.
- Salt enhances flavor and helps to balance the sweetness.
- Baking Powder & Baking Soda leaven the cookies and create structure. Be sure that both ingredients are fresh and active.
- Unsalted Butter softened to room temperature
- Granulated Sugar
- Brown Sugar will create a lovely caramel flavor, use dark brown sugar for a deeper caramelized flavor. The brown sugar should be packed for this recipe.
- Egg & Egg Yolks should be at room temperature.
- Pure Vanilla Extract adds flavor and aroma. Pure vanilla extract or vanilla bean paste produces the best result.
- Chocolate Chips fill these cookies with ooey-gooey chocolate, so be sure to choose your favorite kind.
- Fisher Nuts Walnuts Halves and Pieces are my favorite and my go-to for walnuts but pick your favorite brand.
How To Make Walnut Chocolate Chip Cookies
Preheat oven to 350 degrees. In a medium-sized bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda and put aside.
In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
Next, add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
Turn down your mixer to low and add the flour mixture in three intervals beating after each addition until well combined. Lastly, add in 1 1/2 cups of chocolate chips and WalnutHalves and Pieces.
Place dough in the refrigerator for at least 1 hour. Two hours is even better.
Scoop cookie dough into balls the size of a tablespoon and place on a parchment paper-lined cookie sheet at least 1 1/2 inches apart. Press more chocolate chips on top of each ball before baking.
Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.
Walnut chocolate chip cookies will last in an airtight container at room temperature for up to 5 days, and longer if stored in the refrigerator.
Freezing Baked Cookies: Baked cookies will keep in the freezer for up to 3 or 4 weeks. After baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top storage bag labeled with the date.
Freezing Cookie Dough: This is a perfect option if you’re holiday prepping, or would like to save some for a later date. Scoop out your cookie dough balls and place them on a parchment-lined baking sheet, stick them in the freezer for 2-4 hours until hardened. Store the dough balls in a freezer-safe container or bag for up to 3 months.
How To Warm Up Cookies
If you love the warmth of freshly baked cookies, I totally get it! There’s nothing like it. If you want to make leftover cookies feel fresh from the oven, here are some ways to reheat them!
- Microwave: The simplest and all it takes is a few seconds. The only downside is it doesn’t crisp up the edges!
- Oven or air fryer: Preheat the oven or air fryer to 325° and then heat cookies for about 2-3 minutes
Walnut Chocolate Chip Cookie Variations
Walnuts and chocolate chips are a delightful classic combination, but sometimes it’s okay to play outside of the rules. Here are a few swaps and additions you might love.
Swap out chocolate chips for a semi-sweet chocolate bar. Use approximately 12-16 ounces of chocolate bar in place of the 2 cups of chocolate chips.
Make your cookies stand out by placing a few walnut and chocolate pieces on top of your cookie before or even after baking. The residual heat will slightly melt the chocolate on top.
Brown butter is a game changer, don’t be afraid of it! Check out my Brown Butter Chocolate Chip Cookies for easy-follow instructions on browning butter for this recipe.
Expert Tips And FAQs
- Do not skip the chilling of the dough. It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie that is nothing like the chewy cookie you want here.
Adding cornstarch is going to put you on the right track in creating soft chewy cookies, combine that with the additional egg yolk and brown sugar. You’re looking at a thick, soft, and chewy walnut chocolate chip cookie. A perfect combination.
More Grand Baby Cakes Cookie Recipes
- Mrs. Fields Chocolate Chip Cookies
- Butterfinger Brown Butter Cookies
- Sweet and Salty Homemade Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Oatmeal Chocolate Chip Cookies
- Chai Butter Cookies
- Lemon Crinkle Cookies
- Crispy Chocolate Chip Cookies
- Dark Chocolate and Cranberry Oatmeal Cookies
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Walnut Chocolate Chip Cookies
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Cornstarch
- 3/4 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 cup Unsalted Butter softened to room temperature
- 1/2 cup Granulated Sugar
- 1 1/2 cups Brown Sugar packed
- 1 large Egg at room temperature
- 2 large Egg Yolks at room temperature
- 1 tablespoon Pure Vanilla Extract
- 2 cups Chocolate Chips divided
- 1 – 1 1/2 cups Fisher Nuts Walnuts Halves and Pieces
- Preheat oven to 350 degrees. n a medium-sized bowl, whisk together flour, cornstarch, salt, baking powder, and baking soda and put aside.
- In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
- Next, add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
- Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well combined. Lastly, add in 1 1/2 cups of chocolate chips and WalnutHalves and Pieces.
- Place dough in the refrigerator for at least 1 hour. Two hours is even better.
- Scoop cookie dough into balls the size of a tablespoon and place on a parchment paper lined cookie sheet at least 1 1/2 inches apart. Press more chocolate chips on top of each ball before baking.
- Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.
Do not skip the chilling of the dough. It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie that is nothing like the chewy cookie you want here.