The Best Chocolate Chip Walnut Cookies

Satisfy your sweet cravings with this irresistible chunky and thick chocolate chip walnut cookies recipe. Loaded with gooey chocolate chips and crunchy walnuts, these cookies, inspired by Levain Bakery, offer a delectable blend of nutty and sweet flavors. The cookies are baked at a higher temperature for a short amount of time, resulting in a crispy exterior and a soft, almost doughy center. This is an indulgent cookie and they’re guaranteed to be a hit. I promise!

This year, I’m excited to take part in Eat the Culture’s 2023 Holiday Recipe Exchange: Party Pairings for All the Holidays! Holidays often revolve around communal moments – sharing stories, laughter, and, of course, food. This year’s roundup is all about those delightful ‘lite bites’ and drinks that set the tone for festive gatherings. I had the pleasure of partnering with Kenneth Temple who crafted a delicious New Orleans Egg Nog. This holiday staple pairs perfectly with my Chocolate Chip Walnut Cookies. Learn more about Eat the Culture and find a complete list of recipes from all participants here.

Share these recipes with your friends and loved ones and follow each participant by using the hashtags #HolidayswithETC, #PerfectPartyPairings, and #ETCHOLIDAYS2023 on Instagram!

Why Love This Recipe

• Rich and satisfying flavor: The combination of chocolate and walnuts creates a rich, nutty flavor that is simply irresistible.
• Versatility: Chocolate chip walnut cookies are a classic treat that can be enjoyed anytime, anywhere. Bake them up for a special occasion or simply enjoy them with a cup of coffee or glass of milk.
• Easy to make: These cookies are simple to make and require only a few simple ingredients. You can whip up a batch in no time.
• Customizable: You can easily customize these cookies by adding your favorite ingredients, such as dried fruit, coconut flakes or even peanut butter chips.
• Nostalgia: For many of us, walnut chocolate chip cookies bring back memories of childhood and the comforting feeling of enjoying a warm cookie straight out of the oven. Making them can be a fun and nostalgic activity.

What makes these cookies thick?

Our chewy chocolate chip walnut cookies are thicker than most cookies due to a combination of factors:

• Chilling the dough in the refrigerator for 30-90 minutes: This step allows the dough to firm up and become more solid, making it easier to handle and shape into balls. Chilling also allows the flavors to meld and intensify, resulting in a richer and more flavorful cookie.
• Using a combination of baking powder and baking soda: These leavening agents create lift and structure in the cookie, which can help it to rise and become thicker.
• Portion out the dough into large 5.5oz portions: This results in a larger cookie that will naturally be thicker than smaller cookies.
• Incorporating chopped walnuts: The nuts add bulk and texture to the cookie, which can help to make it thicker.
• Baking the cookies at a high temperature: Most cookie recipes call for 325-350F while these cookies bake at 375F. This encourages the cookies to spread less, resulting in a thick, bakery-style cookie with a crispy exterior and a soft, chewy center.

Why is there no vanilla extract in this recipe?

While vanilla extract is a common ingredient in many cookie recipes, some recipes, including ours, do not call for it. The reason for omitting pure vanilla extract is to allow the rich flavors of the chocolate and walnuts to shine through without any added flavor distractions. The butter, brown sugar, and salt provide plenty of flavor, while the chocolate and walnuts add a deliciously nutty and chocolatey flavor that does not require any additional vanilla notes. If you prefer to add vanilla extract, please feel free to do so, but it is not necessary for the success of this recipe.

Overview of Ingredients

• All-Purpose Flour
• Salt – Balances and enhances the flavor. Don’t skip this. Adding enough salt leads to the success of the recipe. I promise you’ll notice if it’s not there.
• Baking Powder & Baking Soda – For leavening.
• Unsalted Butter – Softened at room temperature. Many recipes call for using cubed cold butter but I find softened butter much easier to work with in this recipe. This is another reason why I added the chilling step.
• Granulated Sugar and Brown Sugar – Either light or dark brown sugar will work.
• Cold Eggs
• Dark Chocolate Chips or Roughly Chopped Dark Chocolate – I used Raaka Chocolate Bars.
• Chopped Walnuts

How to Make Chocolate Chip Walnut Cookies

In a medium bowl, sift the flour, baking soda, baking powder and salt. Mix well.

In a large bowl with a hand mixer or in the bowl of your stand mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy.

Add the eggs, one at a time, mixing well after each addition. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the chopped walnuts and chocolate chips.

Cover the bowl with plastic wrap and chill the dough for 30-90 minutes in the refrigerator. My sweet spot was an hour.

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Using an ice cream scoop or spoon portion out the cookie dough to around 5.5oz each. I used a kitchen scale to be sure the balls were equal in size.

Place onto the prepared baking sheet, leaving a few inches of space between each cookie. 

Bake for 12-16 minutes or until the edges of the cookies are golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Can I freeze the cookie dough?

Absolutely! Having frozen cookie dough on hand is a convenient way to enjoy freshly baked cookies whenever you want without the effort of making a new batch of dough every time.

To freeze, shape the dough into individual balls or portions and place them on a parchment-lined baking sheet. Then place the baking sheet in the freezer and freeze the cookie dough balls until they are firm. This should take 30-60 minutes.

Once the dough balls are frozen, transfer them to a resealable plastic bag or airtight container, label them with the date, and store them in the freezer for up to three months.

When you’re ready to bake the cookies, simply preheat your oven, place the frozen dough balls on a lined baking sheet, and bake them for a few minutes longer than you would fresh dough. You can also let the dough balls thaw in the refrigerator overnight before baking.

Can I freeze baked cookies?

Yes, you can! First make sure the leftover cookies are completely cool. Then transfer them to an airtight container or resealable plastic bag, separating the layers with parchment paper to prevent sticking. Label the container or bag with the date and store the cookies in the freezer for up to three months.

To enjoy the frozen cookies, simply let them thaw at room temperature for a few hours or overnight in the refrigerator. You can also reheat them in the oven at 350°F (175°C) for a few minutes until they are warmed through.

Please note, freezing the baked cookies may affect their texture and crispiness, but they will still be delicious and enjoyable.

Substitutions and Variations

• Substitute the walnuts for another type of nut, such as pecans, almonds, or hazelnuts.
• Use different types of chocolate like milk chocolate, white chocolate or semi-sweet chocolate chips.
• Use a mix of chocolate chips and butterscotch chips for a twist on the classic recipe.
• Add dried fruit, such as cranberries or raisins, for a chewy and sweet addition.
• For a double chocolate version, replace some of the flour with cocoa powder and use dark chocolate chunks or chips in the dough.

Tips for Success

• Use room temperature butter: Make sure your butter is softened at room temperature. This helps create a smooth and creamy mixture.
• Measure your ingredients accurately: Baking is a science, so it’s important to measure your ingredients accurately to ensure consistent results. Use a kitchen scale if possible or spoon flour into the measuring cup instead of scooping it directly with the cup.
• Chill the dough: Chilling the dough before baking will help the cookies to hold their shape and prevent spreading. This also allows the flavors to develop and gives the dough a chance to rest.
• Use high-quality ingredients: Since this recipe has few ingredients, it’s even more important to use high-quality ones to ensure the best flavor. Use good-quality chocolate and fresh walnuts for the best results.
• Don’t overmix: Overmixing the dough can lead to tough, dense cookies. Mix the ingredients until just combined and then stop! “Just combined” means that you should stop mixing when you can see the last bit of flour incorporated into the dough.
• Use parchment paper: Lining your baking or cookie sheet with parchment paper will help prevent the cookies from sticking and make cleanup easier.
• Don’t overbake: It may seem like your cookies are underdone but this is what we want! We want a crispy exterior and gooey center. Plus the cookies will continue to cook slightly after they’re removed from the oven, so it’s important to remove them from the heat when they’re just starting to turn golden brown around the edges.
• Let them cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them to set and prevent them from breaking apart.

Chocolate chip walnut cookies are a timeless classic that will never go out of style. The combination of sweet chocolate and crunchy walnuts creates a flavor and texture profile that is both satisfying and indulgent. With a few expert tips and some high-quality ingredients, you can create a batch of these easy chocolate chip walnut cookies that are sure to be a hit. This may become your new favorite chocolate chip cookie recipe! Let me know if you give this recipe a try.

And don’t forget to check my brown butter toffee chocolate chip cookies and layered oreo cheesecake bars. These are just as good!

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