Best Chocolate Chip Walnut Cookie Recipe
on Feb 10, 2025, Updated Feb 17, 2025
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This chocolate chip walnut cookie recipe brings together buttery cookie dough, melty chocolate chips, and perfectly toasted walnuts for that ideal balance of chewy and crunchy.
I love this chocolate chip walnut cookie recipe because it’s my go-to when I want something sweet but not overly complicated. The combination of gooey chocolate chips and crunchy walnuts is just perfect, and the cookies always come out soft in the middle with a slightly crisp edge—exactly how I like them. Plus, the recipe is so easy to follow.
I’ve found the secret to making these cookies absolutely irresistible is all in the little things, like toasting my walnuts until I can just smell their nutty aroma and using a blend of white and brown sugars for the best flavor. The dough only needs a quick 15-minute rest in the fridge, which means I can whip these up even on days when I’m not feeling like getting in the kitchen.
Table of Contents
- Why You’ll Love This Chocolate Chip Walnut Cookie Recipe
- Recipe Ingredients
- Popular Substitutions and Variations
- How to Make Chocolate Chip Walnut Cookies
- Recipe FAQs
- Expert Tips
- How to Store Your Walnut Chocolate Chip Cookies
- My Favorite Chocolate Chip Cookies
- Yummy Chocolate Chip Cookie Recipes To Try
- Best Chocolate Chip Walnut Cookie Recipe Recipe
Why You’ll Love This Chocolate Chip Walnut Cookie Recipe
- Simple Ingredients: Everything you need is probably already in your pantry – no running to the store for fancy ingredients or unusual add-ins.
- Quick Process: From start to finish, you’ll have warm cookies in about an hour, including the brief 15-minute chill time.
- Perfect Texture: Enjoy soft, chewy centers with slightly crisp edges and a satisfying crunch from the walnuts.
- Versatile & Convenient: Make the dough ahead of time, freeze it, or bake immediately—it’s great for any schedule. I love having a batch of dough ready to go in the fridge for fresh cookies anytime, or stashing some in the freezer for last-minute cravings or unexpected guests. It’s a lifesaver for busy days!
🍪 If you’re looking to win some smiles, chocolate macadamia nut cookies never disappoint—trust me, they’re pure happiness in every bite!
Recipe Ingredients
- Unsalted butter
- Sugar – both granulated (white) and brown sugar
- Eggs
- Vanilla extract
- Cornstarch
- Baking soda
- Salt
- All-purpose flour
- Chocolate chips
- Walnuts
See the recipe card below for full information on ingredients and quantities.
Popular Substitutions and Variations
Nut Alternatives: Swap walnuts with pecans, almonds, or even toasted macadamia nuts for a completely different flavor profile. If you have a nut allergy, try roasted sunflower seeds for a similar crunch.
Chocolate Variations: While chocolate chips are classic, you can experiment with dark chocolate chunks, milk chocolate chips, or even white chocolate chips. For a more complex flavor, try a mix of different chocolate types or add in some caramel chips.
Flour Options: If you’re looking to change up the base, try replacing half the all-purpose flour with whole wheat flour for a nuttier taste, or use a gluten-free all-purpose blend for those with gluten sensitivities. Just be aware that this might slightly alter the texture of the final cookie.
How to Make Chocolate Chip Walnut Cookies
Step 1: Gather all the ingredients and preheat oven to 415°F. Line two baking sheets with parchment paper and set aside.
Step 2: In a stand mixer with paddle attachment, beat cold butter and sugars for 30 seconds on low, 30 seconds on medium, and 30 seconds on high until light and fluffy. Add eggs one at a time, then vanilla, mixing well after each addition.
Step 3: On low speed, mix in cornstarch, baking soda, salt, and flour until just combined. Fold in chocolate chips and walnuts. Chill dough for 15 minutes.
Step 4: Scoop heaping 1/3 cup portions of dough (about 4-4.5 ounces each) onto prepared baking sheets, keeping them rustic-looking and spacing them 3 inches apart, with four cookies per sheet.
Step 5: Bake one sheet at a time on the middle rack for 11-13 minutes, until edges are set but centers are slightly soft (12 minutes is typically perfect).
Step 6: Let cookies cool on the baking sheet for 15 minutes before transferring to a wire rack. Store in an airtight container for up to 5 days, or freeze for longer storage.
Recipe FAQs
Yes! Unlike most cookie recipes, this one actually works best with cold butter. The extended mixing time (30 seconds each on low, medium, and high) helps incorporate it perfectly while keeping the dough at an ideal temperature.
The 4-4.5 ounce size (about 1/3 cup) is intentional – it creates a perfect texture contrast with crispy edges and a chewy center that you just can’t achieve with smaller cookies. Plus, the large size helps them develop those gorgeous crackly tops.
The cornstarch is our secret ingredient – it prevents the proteins in flour from developing too much gluten, resulting in a tender, soft-baked center while still maintaining those crispy edges. Don’t skip it!
While you technically can, I don’t recommend it. These cookies freeze beautifully both as dough and after baking, so it’s better to make the full batch and save some for later. The mixing times are also specifically calibrated for the full amount of ingredients.
Expert Tips
- Cold Butter is OK: Don’t soften your butter – use it cold straight from the fridge. The specific mixing times (30 seconds each at low, medium, and high) are crucial for the right texture.
- Rustic Result: When measuring your 1/3 cup portions, don’t smooth out the dough balls. Those jagged, rustic edges create beautiful crackly tops as they bake.
- Golden Brown: Look for golden brown edges with a slightly lighter center at the 10-minute mark. The cookies might look a bit underdone in the middle, but they’ll continue cooking on the hot baking sheet during the 15-minute cooling period.
- One Sheet: Never rotate your pan during baking – this can cause uneven spreading. Bake one sheet at a time in the middle rack for consistent results.
How to Store Your Walnut Chocolate Chip Cookies
To keep your chocolate chip walnut cookies fresh and delicious, store them in an airtight container at room temperature for up to five days.
If you want to enjoy them for a longer period, freeze the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They can be frozen for up to three months.
When you’re ready to indulge, thaw them at room temperature or pop them in a 300°F oven for a few minutes to revive their warm, freshly baked texture.
My Favorite Chocolate Chip Cookies
If you’re a cookie lover, you’re in for a treat! Here are some irresistible chocolate chip cookie recipes you’ll want to bake right away.
- Thin and Crispy Chocolate Chip Cookies are perfect for those who love a satisfying crunch with every bite.
- When you’re craving just a little sweetness, the Small Batch Chocolate Chip Cookies recipe makes just enough to hit the spot.
- Brown Butter Chocolate Chip Cookies take things to the next level with rich, nutty caramel-like flavors.
- For the ultimate soft-baked treat, the Chewy Chocolate Chip Cookie Recipe delivers that perfect melt-in-your-mouth texture.
Yummy Chocolate Chip Cookie Recipes To Try
Chocolate Chip Cookies
Mason Jar Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookie Recipe
Chocolate Chip Cookies
Original Nestle Toll House Cookie Bars
Chocolate Chip Cookies
Salty Chocolate Chip Cookie Recipe
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Best Chocolate Chip Walnut Cookie Recipe
Ingredients
- 1 cup unsalted butter, cold and cut into small cubes
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoons pure vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- 2 cups chopped walnuts
Instructions
- Preheat your oven to 415°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter, brown sugar, and granulated sugar on low speed for 30 seconds. Increase speed to medium for another 30 seconds, then high for a final 30 seconds, until the mixture is light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
- On low speed, blend in the cornstarch, baking soda, salt, and flour until just combined. Be careful not to overmix.
- Fold in the chocolate chips and walnuts until evenly distributed.
- Transfer the dough to the refrigerator and let it rest for 15 minutes to allow the butter to firm up slightly.
- Measure out roughly 4 to 4.5 ounce pieces of dough. This is also a heaping 1/3 cup. I just use a 1/3 measure cup to kind of scoop up the dough. It will go a bit above the top of the measuring cup. You don't want the cookie dough balls to be really smooth. You want them to look jagged and rustic.
- Arrange four dough balls per baking sheet, spacing them at least 3 inches apart.
- Bake one sheet at a time on the middle rack for 11-13 minutes, checking at the 10-minute mark. The cookies should appear set on the edges with a slightly soft center. I cook mine for 12 minutes.
- Allow cookies to cool directly on the baking sheet for 15 minutes before transferring to a wire rack. This times lets them finish cooking on the hot pan.
- Store leftovers in an air-tight container for up to 5 days or in the freezer for much longer.
Notes
- For extra thick cookies, chill the dough for 30-60 minutes before baking.
- If you prefer smaller cookies, create cookie dough balls that are your typical 1.5 tablespoon size and bake for 8-10 minutes. I’ll often do half the batch as big cookies and half the batch as “normal” sized cookies.
- Letting the cookies rest on the baking sheet is crucial—they will continue to firm up as they cool.
- You can use pecans in place of the walnuts if that’s what you like or have on hand. Both nuts are delightful in this recipe.
