Introduction

These Chocolate Chip Walnut Cookies are a delightful treat that combines a tender, buttery dough with rich chocolate chips and crunchy toasted walnuts. Perfectly golden with a hint of sea salt on top, they make an irresistible snack or dessert 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. Let them cool, then chop coarsely.
Step 2: In a large bowl, cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy.
Step 3: Add the egg, egg yolk, and vanilla extract. Beat until everything is well combined.
Step 4: In a separate bowl, whisk together the 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 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 the cookies 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. Sprinkle with flaky sea salt if desired.

Tips & Variations

Chilling the dough helps prevent spreading and creates a chewier texture.
For a nut-free version, omit walnuts or substitute with extra chocolate chips.
Add a pinch of cinnamon or espresso powder to the dough for a flavor twist.
Use dark chocolate chips for a richer, less sweet cookie.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze in a sealed bag or container for up to 3 months. Reheat briefly in the microwave or oven to enjoy them warm and gooey.

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.

How do I make the cookies chewier?

Using an extra egg yolk and chilling the dough before baking helps create a chewier texture. Also, slightly underbaking the cookies keeps them soft inside.

Chocolate Chip Walnut Cookies Recipe

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★★★★★

4.9 from 335 reviews

These Chocolate Chip Walnut Cookies are a delightful treat featuring a buttery, soft dough loaded with semi-sweet chocolate chips and toasted walnuts. The cookies are lightly crisp on the edges and tender inside, enhanced by a hint of vanilla and an optional sprinkle of flaky sea salt for a perfect balance of sweet and savory flavors.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 58 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

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

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 on a baking tray and toast them for 8 to 10 minutes until fragrant. Remove from the oven, let cool completely, then chop them coarsely.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer at medium speed.
Add Eggs and Vanilla: Mix in the whole egg, the additional egg yolk, and vanilla extract until fully combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
Form Dough: Gradually add the dry ingredients into the wet mixture, mixing gently until a soft cookie dough forms. Take care not to overmix, to keep the cookies tender.
Fold in Chocolate Chips and Walnuts: Incorporate the semi-sweet chocolate chips and the toasted chopped walnuts into the dough evenly.
Chill Dough: Using a cookie scoop or spoon, form the dough into balls and place them on a tray. Chill in the refrigerator for 30 minutes to help solidify the dough, which helps prevent spreading during baking.
Prepare to Bake: Preheat the oven to 350°F (175°C). Line baking trays with parchment paper to prevent sticking.
Bake Cookies: Place the chilled dough balls on the prepared trays and bake for 11 to 13 minutes until the edges are golden brown but the centers remain slightly soft.
Cool Cookies: Let the cookies cool on the baking tray for 5 minutes to set, then transfer to a wire rack to cool completely. Optionally, sprinkle with flaky sea salt while still warm for an extra flavor boost.

Notes

Chilling the dough is essential for controlling the spread and maintaining a chewy texture.
Toasting walnuts intensifies their flavor and adds a satisfying crunch to the cookies.
Using a mix of egg and egg yolk contributes to the cookies’ richness and softness.
The addition of cornstarch helps create a tender crumb in the cookies.
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, baked cookies, easy dessert recipe, classic cookies