Introduction

These Chocolate Chip Walnut Cookies are a perfect balance of sweet and nutty flavors with a soft, chewy texture. Packed with semi-sweet chocolate chips and toasted walnuts, they make an irresistible treat for any occasion.

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, then let them cool and chop roughly.
Step 2: In a large bowl, cream the softened butter with brown and granulated sugars until the mixture is light and fluffy.
Step 3: Add the large egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 6: Fold in the semi-sweet chocolate chips and toasted walnuts evenly throughout the dough.
Step 7: Scoop the dough into balls and chill them in the refrigerator for 30 minutes to firm up.
Step 8: Line baking trays with parchment paper. Place the chilled dough balls on the trays, spacing them apart.
Step 9: Bake in the preheated oven for 11–13 minutes, or until the edges turn 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. Optionally, sprinkle flaky sea salt on top while still warm.

Tips & Variations

For extra chewiness, use all brown sugar instead of a mix of brown and granulated sugars.
Try swapping walnuts for pecans or macadamia nuts for a different nutty flavor.
Chill the dough overnight for more intense flavor and better texture.
Add a pinch of cinnamon or espresso powder to the dry ingredients to enhance the chocolate flavor.

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 and thaw at room temperature before serving. Reheat briefly in the oven or microwave to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

What if I don’t have cornstarch?

You can omit the cornstarch, but it helps create a tender texture. A small amount of extra flour can be used instead, though results may vary slightly.

Chocolate Chip Walnut Cookies Recipe

Print Recipe

★★★★★

4.6 from 118 reviews

Deliciously chewy chocolate chip walnut cookies with a perfect balance of sweet chocolate and toasted walnuts, baked to golden perfection. These classic cookies offer a delightful texture and rich flavor, enhanced by a hint of sea salt on top.

Author: Zane
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

Wet 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

Dry Ingredients

2 ½ cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
½ tsp salt

Add-ins

1 ½ cups semi-sweet chocolate chips
1 cup toasted walnuts, chopped

Optional

Flaky sea salt for topping

Instructions

Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a baking sheet and toast them for 8 to 10 minutes until fragrant and lightly browned. Remove from oven, let them cool, then chop into smaller pieces.
Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This aeration will give the cookies their tender texture.
Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the creamed butter and sugar. Beat until fully combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution of the leavening agents and salt.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft and slightly sticky dough forms. Avoid overmixing to prevent tough cookies.
Fold in Chocolate Chips and Walnuts: Gently fold the semi-sweet chocolate chips and toasted walnuts into the dough, distributing them evenly throughout.
Chill the Dough: Using a cookie scoop or tablespoon, form dough balls and place them on a lined tray. Chill the dough balls in the refrigerator for 30 minutes to firm up, which helps maintain their shape during baking.
Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
Bake Cookies: Place the chilled dough balls on the prepared trays with enough space between each. Bake for 11 to 13 minutes, or until the cookie edges turn golden brown while the centers remain slightly soft.
Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt to enhance flavor before serving.

Notes

For a crunchier cookie, slightly increase baking time by 1-2 minutes but watch carefully to avoid burning.
Chilling the dough prevents spreading and helps cookies maintain a thicker, chewy texture.
To toast walnuts, watch closely as nuts can burn quickly once they start browning.
Flaky sea salt topping is optional but adds a lovely contrast to the sweet chocolate chips.
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, chewy cookies, dessert recipe