The best walnut chocolate chip cookies: They are chewy in the middle, have crispy edges, and are loaded with walnuts and melty chocolate chips. What could you ask more from a cookie?
If you like chewy, crispy, and crunchy cookies at the same time, you will love these easy chocolate chip walnut cookies!
- Butter: Preferably unsalted butter with 82% fat is best (European-style butter). Lower-fat butter has a higher water content, and it’s not great for cookies (unless the recipe has been specially developed to work using lower-fat butter – this recipe is not).
- Light brown sugar and granulated white sugar.
- One large egg at room temperature.
- All-purpose flour, baking powder, and a little bit of sea salt.
- Cinnamon and vanilla extract for extra flavor.
- Semi-sweet chocolate chips: Milk, dark chocolate chips, or white chocolate chips are also great. You can also use chocolate chunks or chop a bar of chocolate.
- Walnuts: You can replace them with other nuts if you like.
- Confectioners’ sugar for the glaze. Confectioners’ sugar, icing sugar, and powdered sugar are all the same product.
How to make chocolate chip cookies with walnuts?
- Cream butter and both kinds of sugar in a large mixing bowl using a stand mixer with a paddle attachment or an electric hand mixer. Mix in the egg and vanilla extract (1).
- Dry ingredients: Mix flour, baking powder, cinnamon, and salt in a separate bowl. Sift them over the wet ingredients and add one tablespoon of water. Combine (2).
- Add the chocolate chips and the chunks of walnut and distribute them evenly into the dough (3).
- Refrigerate the plastic-wrapped dough for 1 hour (4).
- Preheat the oven to 360°F/180°C (fan-assisted oven 320°F/160°C). Line two large baking sheets with parchment paper.
- Form balls about the size of a large cherry, about 44 of them, each weighing about 0.7-0.8 oz/ 20-22 g. Place them on the prepared baking sheets leaving enough space between them as they will spread (5).
- Bake the chocolate chip cookies with walnuts for 10-12 minutes until golden brown around the edges (6).
- Rest the baked cookies on the trays for 10 minutes to firm up, then transfer them to wire racks to cool completely.
- Glaze them with a mix of confectioners’ sugar and water using a teaspoon.
- I recommend using a digital kitchen scale to measure the ingredients; it guarantees the best results. This recipe was also tested using cups, but the metric measurements are always more reliable, especially when measuring butter and flour (Amazon affiliate link).
- Chilling: Refrigerate the chocolate chip walnut cookie dough for one hour before shaping and baking. Keep the waiting unbaked dough refrigerated. You can form all the balls of dough at once and keep them in the fridge on a large plate until it’s their turn to be baked.
- Baking trays and oven: It’s preferable to use at least two baking trays when baking the cookies and a fan-assisted oven (in this case, lower the temperature to 320°F/ 160°C), which will allow you to bake two trays of cookies simultaneously. Ensure that the cookie sheet you’ve just used is cool again before placing the next batch of dough balls on it.
- Easier clean-up: Place the wire rack with the cookies just about to be glazed on a piece of parchment paper so that the excess glaze can drip off on the paper and not on the working surface. Use the same paper you’ve just baked your cookies on.
Sure, I’ve already baked these easy chocolate chip cookies with pecans and hazelnuts. You can also try them with almonds, pistachios, peanuts, or macadamia nuts.
Keep the walnut chocolate chip cookies in an airtight container or a cookie jar for up to 5 days. They will become crispier the longer they are kept.
Freeze them for about two months. It’s preferable to freeze uniced cookies. Place them on a baking sheet or large plate and freeze them until solid. Then transfer them to a freezer container or freezer bag. Defrost on the counter.
Freeze the cookie dough balls for up to two months. Place them on a baking tray or large plate and freeze them until solid, then transfer them to another container or a bag. Bake them from frozen, adding a couple of minutes to the baking time.
More fast and easy Christmas treats
- Easy Brownie Blondies Recipe
- Easy Vanilla Muffin Recipe
- The Best Banana Carrot Muffins
- Banana Muffins with Nutella
- Pumpkin Pie with Graham Cracker Crust
- Pumpkin Puree Muffins (with Chocolate Chips)
Check out the web story for this recipe: How to make Walnut Chocolate Chip Cookies
Walnut Chocolate Chip Cookies
- Stand mixer with a paddle attachment or electric mixer
- Baking sheets (Note 1)
Cookies (Note 2):
- 1 ¼ sticks unsalted butter soft, 150 g/ 5.5 oz
- 2/3 cup light brown sugar 130 g/ 4.5 oz
- 2/3 cup granulated sugar 130 g/ 4.5 oz
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour 200 g/ 7 oz
- 1 ¼ teaspoons baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 tablespoon water
- 1 ½ cups semisweet chocolate chips 250 g/ 9 oz
- ¾ cup walnuts chopped, 110 g/ 4 oz
- 1 cup confectioners’ sugar
- ½ – 1 tablespoon water
- Cream the soft butter, light brown sugar, and granulated sugar in a large bowl. Add the egg and vanilla extract and cream again.
- Mix flour, baking powder, cinnamon, and salt in another bowl. Sift them over the butter mixture, add 1 tablespoon of water, and mix.
- Add the chocolate chips and the chopped walnuts and fold them into the dough using a spoon or your hand. Make sure that they are evenly distributed in the dough.
- Chill: Wrap the dough in plastic wrap and refrigerate it for 1 hour.
- Preheat the oven to 360°F/180°C (fan-assisted oven 320°F/160°C). Line two baking sheets with parchment paper.
- Form the dough balls and place them on the prepared baking sheets. I had 44 dough balls about the size of a large cherry, each weighing about 0.7-0.8 oz/ 20-22 g. Place them on the prepared baking sheets leaving enough space between them as they will spread (Note 3).
- Bake the cookies for 10-12 minutes until golden brown around the edges. Remove them from the oven and let them rest on the trays for about 10 minutes to firm up (Note 4).
- Transfer them to wire racks to cool completely.
- Mix the confectioners’ sugar with ½ tablespoon water and stir well. Add a few drops more water at a time until you reach the desired consistency; the paste should be thick yet pourable.
- Glaze the cookies using a teaspoon. Let the glaze set before transferring the chocolate chip walnut cookies to an airtight container.
- Baking sheets and oven: You will need at least two baking sheets to make things easy. It’s preferable to use a fan-assisted oven if possible, allowing you to bake two batches of cookies simultaneously. If you only have one or two baking trays, always let the tray cool completely before placing the next batch of cookie dough balls on it. If the tray is hot, the ingredients in the dough will start to melt before they have the chance to start baking.
- Measuring ingredients: I always recommend using a digital kitchen scale in baking; it guarantees the best results. I’ve also tested this recipe using cups, but the metric measurements are always more reliable, especially when it comes to flour and butter (Amazon affiliate link)
- Chilling: Keep the dough that is still waiting to be baked refrigerated. You can form all the balls at once and keep them in the fridge until it’s their turn to be baked.
- Let the baking trays cool before placing the next cookie dough on them.