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Chocolate Chip Walnut Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Chocolate Chips and Walnuts: Gently fold the semi-sweet chocolate chips and toasted walnuts into the dough, distributing them evenly throughout.
  7. 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.
  8. Prepare to Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
  9. 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.
  10. 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

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