Chocolate chip walnut cookies are a timeless classic, combining soft, buttery cookie dough with melty chocolate chips and crunchy walnuts. This easy recipe delivers tender centers, lightly crisp edges, and a balanced mix of sweet and nutty flavor in every bite.
A Quick Look at the Recipe
✅ Recipe Name: Chocolate Chip Walnut Cookies
🕒 Ready In: ~25 minutes
👪 Serves: About 24 cookies
🥣 Main Ingredients: Butter, granulated sugar, brown sugar, egg, all purpose flour, walnuts, semi sweet chocolate chips
👌 Difficulty: Easy - mix, scoop, and bake
⭐ Why You'll Love It: Soft and chewy chocolate chip walnut cookies with crisp edges, melty chocolate chips, and crunchy walnuts, made with simple ingredients and a reliable method.
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These chocolate chip walnut cookies bake up soft and chewy using simple pantry ingredients and a straightforward method. They are reliable, quick to make, and perfect for everyday baking, cookie trays, or sharing with family and friends.
If you enjoy classic cookie recipes, you may also like Banana Pudding Cookies, M&M Chocolate Chip Cookies, and Cherry Cheesecake Cookies that are perfect for everyday baking and sharing.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Chocolate Chip Walnut Cookies
- Key ingredients
- Easy Substitutions & Variations
- how to make chocolate chip walnut cookies
- recipe Notes & Tips
- Make-Ahead & Freezing Options
- Chocolate Chip Walnut Cookies faqs
- More Cookie Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Chocolate Chip Walnut Cookies
Why You'll Love Chocolate Chip Walnut Cookies
Soft and chewy texture: These cookies bake up with tender centers and lightly crisp edges every time.
Classic flavor combination: Melty chocolate chips and crunchy walnuts create the perfect balance of sweet and nutty.
Simple pantry ingredients: Everything you need is easy to find and likely already on hand.
Easy, reliable method: The dough comes together quickly with no chilling required.
Perfect for any occasion: Great for everyday baking, cookie trays, or sharing with family and friends.
Key ingredients
- Butter: Softened butter adds rich flavor and helps the cookies bake up soft with lightly crisp edges.
- Granulated sugar: Provides sweetness and helps the cookies spread just enough while baking.
- Brown sugar: Adds moisture and depth of flavor for soft, chewy centers.
- Walnuts: Chopped walnuts add crunch and a subtle nutty flavor that pairs perfectly with chocolate.
- Semi sweet chocolate chips: Melt into the dough for classic chocolate chip flavor without being overly sweet.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Nut swap: Replace walnuts with pecans or omit the nuts entirely for a classic chocolate chip cookie.
- Chocolate option: Use milk chocolate or dark chocolate chips instead of semi sweet if preferred.
- Extra chewy cookies: Add an extra tablespoon of brown sugar for softer centers.
- Crispier edges: Bake the cookies for 1 to 2 additional minutes for slightly crispier edges.
- Thicker cookies: Chill the dough for 20 to 30 minutes before baking to reduce spread.
how to make chocolate chip walnut cookies
- Step 1: Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. In a large mixing bowl, beat together butter and sugars. Add in egg and vanilla extract.
- Step 2: Slowly mix in flour and baking soda until well combined. Fold in the walnuts and chocolate chips.
- Step 3: Use a tablespoon cookie scoop to form even balls and place them 1 inch apart on the cookie sheet.
- Step 4: Bake at 350 degrees for 10-12 minutes then remove from the oven and transfer to a cooling rack.
recipe Notes & Tips
- Measure flour carefully: Spoon and level the flour to avoid dry or dense cookies.
- Use softened butter: Butter should be soft but not melted to ensure proper texture and spread.
- Do not overmix: Mix just until combined to keep the cookies tender.
- Watch the bake time: Remove the cookies when the edges are set but the centers still look slightly soft.
- Cool before moving: Let cookies rest on the baking sheet for a few minutes so they set before transferring.
Make-Ahead & Freezing Options
- Make the dough ahead: Prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator.
- Freeze dough balls: Scoop dough into balls and freeze in a single layer, then transfer to a freezer safe container for up to 3 months.
- Bake from frozen: Bake frozen dough balls directly from the freezer, adding 1 to 2 minutes to the bake time.
- Freeze baked cookies: Freeze fully cooled cookies in an airtight container for up to 2 months.
- Thawing tips: Thaw cookies at room temperature; they will soften naturally without reheating.
Chocolate Chip Walnut Cookies faqs
Chocolate chip walnut cookies can turn out flat if the butter is too soft or melted, the dough is over mixed, or the baking sheet is warm. Using softened (not melted) butter and baking on a cooled sheet helps the cookies hold their shape.
Chocolate chip walnut cookies can be made thicker by chilling the dough for 20 to 30 minutes before baking or by slightly reducing the amount of sugar used in the dough.
Walnuts do not need to be toasted for chocolate chip walnut cookies, but lightly toasting them can enhance their nutty flavor. If toasting, allow the walnuts to cool completely before mixing them into the dough.
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Chocolate Chip Walnut Cookies
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl, beat together butter and sugars. Add in egg and vanilla extract.
- Slowly mix in flour and baking soda until well combined. Fold in the walnuts and chocolate chips.
- Use a tablespoon cookie scoop to form even balls and place them 1 inch apart on the cookie sheet.
- Bake at 350 degrees for 10-12 minutes then remove from the oven and transfer to a cooling rack.
Nutrition
Notes
- Measure flour carefully: Spoon and level the flour to avoid dry or dense cookies.
- Use softened butter: Butter should be soft but not melted to ensure proper texture and spread.
- Do not overmix: Mix just until combined to keep the cookies tender.
- Watch the bake time: Remove the cookies when the edges are set but the centers still look slightly soft.
- Cool before moving: Let cookies rest on the baking sheet for a few minutes so they set before transferring.
Taylor says
I made your recipe but I used Himalayan salted walnuts. The sweet and salty were perfect together! I will definitely be making again experimenting with other nuts!