These soft and chewy Walnut Chocolate Chip Cookies are the perfect combination of sweet and salty. The soft crunch of the walnuts is the perfect pair with the best chocolate chip cookie. These are a classic cookie everyone will love.
Cookies may just be my favorite dessert. Whether it's sugar or a sprinkle cookie I just can't get enough. Growing up we always added nuts to our chocolate chip cookies.
It was my Mom's favorite way to make them and she still loved them just as much.
This week I made a big batch of these Walnut Chocolate Chip Cookies for her and a few for myself to of course. You are going to LOVE them!
How to make Walnut Chocolate Chip Cookies:
Chocolate Chip Cookies are pretty much made the same way no matter what is put in them. Adding walnuts does not change much in the preparation of this recipe. Mix your wet and dry ingredients separately at first then mix them together.
Fold in your chocolate chips and walnuts, then chill in the refrigerator for about 3 hours. Roll into balls and bake then enjoy!
- Brown Sugar
- Egg - at room temperature.
- Baking Soda
- Baking Powder
- Chocolate Chips
- Walnuts - crushed
Step One - Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy.
Step One Continued - Mix in egg and vanilla.
Step Two - In a separate bowl whisk together flour, baking soda, baking powder, and salt. Slowly mix this add this to your wet ingredients until combined. Fold in chocolate chips and crushed walnuts. Allow to chill for 2-3 hours in the fridge.
Step Three - Preheat oven to 350 degrees and prepare a baking sheet with non-stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp) Optional: To get the same look as my cookies place a few candies on top of cookie balls before baking.
Step Four - Bake for 12-13 minutes and allow to cool on a wire rack for 3-4 minutes.
Do I have to chill?
When making cookies chilling is always best. I would say just plan to chill just about any cookie you are making. The longer you chill the thicker your cookies will come out.
If you skip the chilling process you may end up with one big sheet of cookie instead of 12 cookies. If you want to see how chilling can change your cookies check out this article, chilling cookie dough.
Tips and FAQ:
Don't Over-Bake: It's important to not over bake your cookies. When you remove your cookie they might not look done but they will continue to cook on the pan.
Don't Over-Mix: Over mix your cookies they could come out of the oven flat. Make sure to mix until just combined.
Freezing Cookie Dough: I love making extra cookie dough to freeze for later. All you need to do it roll them into balls and then freeze.
Place them on a sheet pan and into the freezer. This way they all freeze individually without getting stuck together.
Once they are frozen you can place them all in a large freezer bag together.
Baking Frozen Cookie Dough: Start by removing the cookie dough from your freezer.
Take out the cookie dough balls from the baggy and place on a baking dish to thaw.
Once the cookie dough is back to room temperature you can bake them according to directions.
Try some of my other favorite Chocolate Chip Cookies:
The Perfect Chocolate Chip Cookies - Simple and classic! This recipe for Chocolate Chip Cookies is the BEST I have ever made. A true classic recipe with everyday ingredients that is simple to make.
Brown Butter Chocolate Chip Cookies - These Brown Butter Chocolate Chip Cookies are to die for! Dark brown sugar and dark chocolate chunks are the key to these being the best cookies ever!
Coconut Chocolate Chip Cookies - Coconut and chocolate make the perfect combo! These Coconut Chocolate Chip Cookies are perfectly baked and loaded with chocolate chips and shredded coconut.
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Walnut Chocolate Chip Cookies
- 1 stick Butter
- ½ cup Brown sugar
- ½ cup Sugar
- 1 Egg (at room temperature)
- 1 teaspoon Vanilla
- 1 ¾ cups Flour
- ½ teaspoon Baking soda
- ¾ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Chocolate chips
- ½ cup Walnuts (crushed)
- Cream together butter and sugars in a stand mixer (or in a large bowl with a hand mixer) until light and fluffy. Mix in egg and vanilla.
- In a separate bowl whisk together flour, baking soda, baking powder, and salt. Slowly mix this add this to your wet ingredients until combined. Fold in chocolate chips and crushed walnuts. Allow to chill for 2-3 hours in the fridge.
- Preheat oven to 350 degrees and prepare a baking sheet with non-stick cooking spray or a baking liner. Place even balls of dough onto the baking sheet (2-3 tbsp) Optional: To get the same look as my cookies place a few candies on top of cookie balls before baking.
- Bake for 12-13 minutes and allow to cool on a wire rack for 3-4 minutes.
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