Chocolate Chip Walnut Cookies Recipe

Introduction

These Chocolate Chip Walnut Cookies are a delightful treat combining rich chocolate with crunchy toasted walnuts. Soft, chewy, and packed with flavor, they are perfect for a cozy snack or sharing with friends and family.

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

1. Step 1: Toast walnuts in a 350°F oven for 8–10 minutes until fragrant. Let cool and chop coarsely.
2. Step 2: In a large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg, egg yolk, and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
6. Step 6: Fold in the semi-sweet chocolate chips and chopped toasted walnuts evenly throughout the dough.
7. Step 7: Scoop the dough into balls and chill in the refrigerator for 30 minutes to firm up.
8. Step 8: Preheat the oven to 350°F and line baking trays with parchment paper.
9. Step 9: Arrange the chilled dough balls on the trays, spacing them apart. Bake for 11–13 minutes, until the edges turn golden.
10. Step 10: Let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Tips & Variations

• For extra flavor, try substituting half the walnuts with pecans or adding a pinch of cinnamon to the dough.
• Use room temperature butter for easier creaming and a fluffier cookie texture.
• Chilling the dough helps prevent spreading and deepens the flavor.
• Sprinkle flaky sea salt on top right after baking to enhance the chocolate’s richness.

Storage

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag or container for up to 3 months. To reheat, warm in the oven for a few minutes to restore freshness and softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the walnuts with another nut?

Yes, you can replace walnuts with pecans, almonds, or macadamia nuts depending on your preference. Just toast and chop them similarly before adding.

Can I use cold butter instead of softened butter?

It’s best to use softened butter to ensure proper creaming with the sugars, which helps achieve a light and chewy cookie texture. Cold butter may result in denser cookies.