Introduction

Chocolate Chip Walnut Cookies are a timeless treat combining rich chocolate chips with the satisfying crunch of toasted walnuts. These cookies have a tender, buttery texture with just a hint of sea salt to elevate the flavors. Perfect for sharing or enjoying with a warm drink.

Chocolate Chip Walnut Cookies Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F (175°C). Toast the walnuts on a baking sheet for 8–10 minutes until fragrant. Allow to cool, then chop roughly.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Step 3: Beat in the whole egg, egg yolk, and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Step 6: Fold in the chocolate chips and chopped toasted walnuts.
Step 7: Scoop the dough into balls and place them on a tray. Chill in the refrigerator for 30 minutes to firm up.
Step 8: Line baking trays with parchment paper. Arrange the chilled dough balls spaced evenly apart.
Step 9: Bake in preheated oven for 11–13 minutes, or until the edges are golden but the centers remain soft.
Step 10: Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely. If desired, sprinkle flaky sea salt on top while warm.

Tips & Variations

For extra crunch, toast the walnuts in a dry skillet over medium heat instead of the oven.
Swap walnuts for pecans or pecan and walnut mix for a different nutty flavor.
Add a pinch of cinnamon or espresso powder to the dough to enhance the chocolate taste.
Use dark chocolate chips or chunks for a richer cookie.
Chilling the dough longer than 30 minutes can help develop more flavor and prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze baked cookies for up to 3 months. Thaw at room temperature before serving. To refresh slightly, warm them in a low 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 the added salt in the recipe to prevent the cookies from being too salty.

Can these cookies be made without nuts?

Absolutely. Simply omit the walnuts and add an extra ½ cup of chocolate chips or your favorite mix-in.

Chocolate Chip Walnut Cookies Recipe

Print Recipe

★★★★★

4.7 from 100 reviews

Delight in these classic Chocolate Chip Walnut Cookies, featuring a perfect balance of buttery, tender dough studded with semi-sweet chocolate chips and toasted walnuts. Crispy on the edges and chewy in the center, topped optionally with flaky sea salt for an irresistible sweet-salty finish.

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

Ingredients

Scale

Cookie Dough

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 Topping

Flaky sea salt

Instructions

Toast Walnuts: Preheat your oven to 350°F (175°C) and toast the walnuts on a baking sheet for 8 to 10 minutes until fragrant and lightly browned. Remove from the oven and allow to cool, then chop coarsely.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown and granulated sugars until the mixture is light, creamy, and fluffy. This step is crucial for a tender cookie texture.
Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract to the creamed butter and sugar until well combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet butter mixture. Stir gently until a soft cookie dough forms, ensuring not to overmix to maintain cookie tenderness.
Fold in Chocolate Chips and Walnuts: Carefully fold the semi-sweet chocolate chips and toasted chopped walnuts into the dough to evenly distribute the mix-ins.
Chill Dough: Using a cookie scoop or spoon, form dough balls and place them on a tray. Chill in the refrigerator for at least 30 minutes to help the cookies hold their shape during baking.
Prepare Oven and Baking Trays: Preheat your oven to 350°F (175°C) if not still hot. Line baking trays with parchment paper to prevent sticking and facilitate easy cleanup.
Bake Cookies: Place chilled dough balls on the prepared trays spaced apart and bake in the preheated oven for 11 to 13 minutes, or until the edges are golden and the centers look set but still soft.
Cool and Finish: Allow the cookies to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top while warm for a gourmet touch.

Notes

Toasting walnuts enhances their flavor and adds a pleasant crunch.
Chilling dough prevents cookies from spreading too much in the oven for a thicker texture.
Using both an egg and egg yolk adds richness and chewiness to the cookies.
Flaky sea salt topping provides a nice contrast to the cookie’s sweetness but is optional.
Ensure butter is softened but not melted for proper creaming and texture.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: chocolate chip cookies, walnut cookies, homemade cookies, classic cookies, easy dessert, baking cookies