These chocolate chip walnut cookies are thick, chewy and loaded with flavor from toasted walnuts, warm vanilla and plenty of chocolate chips. A simple way to elevate a classic — these nutty cookies are easy to make and taste like they came from a bakery!
Thick & Gooey Walnut Chocolate Chip Cookies
If you enjoy chocolate chip cookies with slightly gooey centers, crisp edges and a rich, nutty flavor, these walnut chocolate chip cookies are perfect. Adapted from a bakery-style cookie recipe, this version adds toasted walnuts and lots of chocolate for maximum flavor. There’s no need to chill the dough, so you can go from mixing to warm cookies faster than many other recipes. The dough yields extra-thick cookies, ideal for packing in chocolate chips and walnuts.
The Keys to Cookie Success
These tips and ingredients help the cookies turn out consistently great.
- Toast the Walnuts: Toasting concentrates walnut flavor. Spread chopped walnuts in a single layer on a baking sheet and toast at 350°F (180°C) for 5–10 minutes, or until they smell nutty. Watch them so they don’t burn.
- Use Cold Butter: This recipe is formulated for cold (not softened or melted) butter. Cold butter helps produce cookies with crisp edges and gooey centers. Cut the butter into small cubes to make mixing easier.
- Cornstarch: A small amount of cornstarch (cornflour) tenderizes the crumb and contributes to soft, slightly chewy centers.
- Measure Flour Carefully: Too much flour makes cookies dry. Whisk the flour, spoon it into a dry measuring cup and level it off, or use a scale for best accuracy.
Freezing the Dough
Cookie dough freezes very well, which is handy for having fresh cookies on demand. Place formed dough balls in a freezer bag, remove excess air, and freeze for up to three months. Bake from frozen as directed — add about 1–2 minutes to the baking time.
Baked and cooled cookies can also be frozen. Layer cookies with wax or baking paper between them to prevent sticking. Thaw them slowly in the refrigerator, then bring to room temperature before serving for the best texture.
If you enjoy baking with nuts, try other nut-forward treats such as pecan or walnut recipes to vary your baking rotation.
Chocolate Chip Walnut Cookies
Equipment
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Cookie sheets
Ingredients
- 1/2 cup chopped walnuts
- 1 2/3 cup all-purpose flour
- 2 teaspoons cornstarch AKA cornflour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarse salt adjust to taste
- 1/2 cup unsalted butter cold, cut into chunks
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 3/4 cup chocolate chips
Instructions
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Preheat the oven to 350°F (180°C or 170°C fan-forced).
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Spread the chopped walnuts on a cookie sheet in a single layer.
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Toast the walnuts in the preheated oven for 8–10 minutes, until aromatic. Remove and keep the oven on.
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Line cookie sheets with parchment paper.
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Whisk together the flour, cornstarch, baking powder, baking soda and salt in a medium bowl.
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In a large bowl, beat the cold butter with the brown and granulated sugars until fluffy.
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Beat in the egg and vanilla, scraping the bowl as needed.
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With the mixer on low, add the flour mixture and increase speed gradually until combined. The dough will be thick.
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Fold in the toasted walnuts and chocolate chips, reserving a few chips to press on top of each cookie if desired.
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Form dough balls of about 3 tablespoons each (a large scoop) for 10–11 large cookies.
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Place dough balls at least 2 inches apart on lined sheets. Bake one sheet at a time for 10–12 minutes, until the tops are just set. Chill any unbaked sheets while one is baking.
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Cool cookies on the sheet for at least 10 minutes. Optionally press a few extra chocolate chips onto each cookie before serving.
Notes
- Walnuts: Measure walnuts after chopping. Toasting is optional but recommended for deeper flavor.
- Smaller Cookies: For smaller cookies, use 1.5 tablespoons of dough each and bake 8–10 minutes.
- Freezing Dough: Dough balls freeze well for up to 3 months. Bake from frozen and add 1–2 minutes to the baking time.
- Storage: Store baked cookies in an airtight container at room temperature up to 4 days; they’re best fresh.
- Nutrition: Nutrition info is an estimate per cookie based on 10 equal cookies; results vary if you make more or fewer cookies.
Nutrition