There is no better way to satisfy a sweet tooth than biting into a warm cookie. These Chewy Walnut Chocolate Chip Cookies deliver a soft, melt-in-your-mouth texture, a pleasant nutty crunch, and rich pockets of melty chocolate.
This homemade chocolate chip cookie recipe with walnuts is simple to make, even for beginner bakers. It uses just one bowl, requires no chilling time, and calls for only nine ingredients. If you like baking with walnuts, you’ll also enjoy other walnut-centered treats such as fudgy walnut brownies.
Chocolate Chip Walnut Cookies — Ingredient Highlights
I use shelled walnut halves that I chop at home, but you can buy pre-chopped walnuts if you prefer. Chopping your own gives you control over the size: keep some larger pieces for crunch and chop others finer so the nutty flavor is present in every bite.
Make sure your butter is softened—not melted and not cold and solid. If you need to speed up the process, use a quick method to soften butter so it creams properly with the sugar.
Light brown sugar is preferred for the classic color and flavor it brings; dark brown sugar will also work. Granulated sugar will make cookies but won’t provide the same chew and caramel notes.
Dark chocolate chips are my go-to, but semi‑sweet or milk chocolate chips are also delicious here.
Tips and Tricks for Chocolate Chip Cookies with Walnuts
How I Make the Cookie Dough
This dough comes together quickly in one bowl. Follow the ingredient order for best results: the key is creaming the butter and sugar to aerate the dough. Creaming incorporates tiny air bubbles that help make the cookies soft and chewy.
Use a hand mixer on high to whip the softened butter and brown sugar for 2–3 minutes until light and smooth. Mix in the vanilla and egg until combined. Add the flour, salt, and baking soda and mix until incorporated, scraping the bowl with a spatula to make sure everything is combined without overmixing.
Reserve a small handful of walnuts and chocolate chips to press onto the top of each cookie after you place the dough on the baking sheet. Fold the remaining walnuts and chips into the dough so they appear throughout each cookie.
Use a large cookie scoop or about 4 tablespoons of dough per cookie and space them at least an inch apart to allow for minor spreading. These cookies hold their shape well and don’t require chilling.
Bake until the edges and tops are turning golden brown—10–12 minutes is typical. The centers may look slightly underdone; that’s fine, as they continue to set as they cool. For perfectly round cookies, use a slightly larger round cutter around each hot cookie and nudge it into shape.
How to Store Homemade Cookies
At room temperature, these chewy chocolate chip walnut cookies will stay fresh for 5–7 days when stored in an airtight container. Refrigerated in an airtight container, they can last up to three weeks.
Quick tip: Store a piece of bread in the cookie container to keep cookies softer and chewier—the bread helps preserve moisture.
If you prefer to keep dough on hand, freeze the unbaked cookie dough balls in a freezer-safe bag for up to 12 months. Bake them from frozen, watching the bake time and adding a minute or two if needed.
Foolproof Chocolate Chip Walnut Cookies
Marley Goldin
Equipment
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Hand Mixer
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Large Baking Sheet
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Large Cookie Scoop (optional)
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Reusable Baking Mat or Parchment Paper (optional)
Ingredients
- ½ cup shelled walnuts (halves and pieces)
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ¾ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or a reusable baking mat. Chop the walnuts into small chunks.
- In a large bowl, cream the softened butter and brown sugar with a hand mixer on high until light and smooth, about 2–3 minutes.
- Add the egg and vanilla extract; mix on low until combined.
- Add the flour, salt, and baking soda and mix until just combined. Scrape the sides of the bowl with a spatula to incorporate any dry pockets.
- Fold in the walnuts and chocolate chips, reserving a small handful of each to press on top of the dough balls after scooping.
- Use a large cookie scoop or about 4 tablespoons of dough per cookie and place on the prepared baking sheets, leaving room for minor spreading. Press the reserved walnuts and chips into the tops of the dough mounds.
- Bake on the top rack for 10–12 minutes. Centers may look slightly underdone—that’s fine. Allow cookies to cool on the baking sheet so they finish setting. Enjoy!
Pro Tips
- Freeze excess cookie dough balls on a baking sheet, then transfer to a freezer-safe bag for long-term storage. Bake from frozen, adding a minute or two to the bake time if needed for fresh cookies on demand.