These cookies are everything you want in a homemade treat—chewy, rich, and full of texture. The walnuts add a satisfying crunch that complements the soft, buttery dough and gooey chocolate. They’re easy to make, customizable, and great for baking with friends or family. Whether for dessert or a quick pick-me-up, these cookies never disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips
Chopped walnuts
Direction
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips and chopped walnuts.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies and takes approximately 25 minutes total — 10–15 minutes for prep and 10–12 minutes for baking.
Variations
Dark Chocolate Swap: Use dark chocolate chips for a richer flavor.
No Nuts: Omit the walnuts if you prefer a nut-free version.
Sea Salt Finish: Sprinkle a bit of flaky sea salt on top before baking for extra contrast.
Toasted Walnuts: Toast the walnuts before adding for a deeper, nuttier taste.
Mini Cookies: Use a smaller scoop for bite-sized treats and reduce the baking time slightly.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. You can also freeze baked cookies for up to 2 months. Reheat in the microwave for 10–15 seconds to bring back that just-baked warmth.
FAQs
Can I use milk chocolate chips instead?
Yes, milk chocolate chips work if you prefer a sweeter, creamier taste.
How do I keep my cookies soft?
Don’t overbake them and store in an airtight container with a slice of bread.
Can I freeze the dough?
Yes, scoop the dough into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes.
What kind of walnuts are best?
Use chopped raw or lightly toasted walnuts for best flavor and texture.
Can I use salted butter?
Yes, but reduce the added salt slightly to balance the flavor.
Why are my cookies flat?
Too-warm butter or not enough flour can cause spreading. Chill the dough if needed before baking.
Can I substitute whole wheat flour?
Yes, but the texture may be denser. Try using half whole wheat and half all-purpose for balance.
How can I make these cookies chewier?
Use more brown sugar than white sugar and don’t overbake.
Are these cookies good for shipping?
Yes, they hold up well and stay soft for several days, making them great for mailing.
Can I add other mix-ins?
Absolutely. Try adding white chocolate chips, coconut flakes, or dried cranberries for extra variety.
Conclusion
Chocolate chip walnut cookies are a delicious twist on a beloved classic, offering the perfect combination of soft, sweet, and crunchy. Whether you’re baking for a gathering or just satisfying a craving, these cookies are sure to be a hit. Simple to make and even easier to enjoy, they’re a recipe you’ll want to keep on repeat
Chocolate chip walnut cookies are soft, chewy treats packed with melty chocolate chips and crunchy walnuts. With crisp edges and gooey centers, they’re a classic favorite perfect for any occasion.
Author:Catherine
Prep Time:15 minutes
Cook Time:10 minutes
Total Time:25 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter (softened)
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, mixing just until combined.
Fold in chocolate chips and chopped walnuts.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are golden and centers are just set.
Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough before baking to reduce spreading if your kitchen is warm.For extra chewiness, use more brown sugar than granulated sugar.Sprinkle a pinch of flaky sea salt on top before baking for contrast.Use toasted walnuts for a deeper, nuttier flavor.Freeze dough balls for quick fresh-baked cookies anytime.
