Chocolate Chip Walnut Cookies
These thick bakery-style Chocolate Chip Walnut Cookies have the perfect balance of melty chocolate and crunchy, toasted walnuts. This crowd-pleasing recipe has all the tips and tricks you’ll need to make the ultimate chocolate chip cookies at home!Double the recipe for 18 cookies.
Servings: 9 cookies
Calories: 686kcal
Ingredients
- ¾ cup (1½ sticks) salted butter softened to cool room temperature
- ¾ cup brown sugar light or dark, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups (288g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon fine salt
- 1¾ cups chocolate chips* semi-sweet or milk
- ¾ cup (2.5 ounces) walnut pieces*
Instructions
- Heat oven to 325ºF. Line a baking sheet with parchment and set aside.
- In a mixing bowl, cream together the butter, brown sugar and granulated sugar, until lightened and just fluffy. Add eggs and vanilla and mix until incorporated.
- Add the flour, baking soda and salt. On low speed mix, until flour is just incorporated. Stir in chocolate chips and walnuts.
- Weigh dough into about 4.2-ounce to 4.6-ounce balls or divide dough into 9 equal balls. Place on baking sheet spaced apart and bake until cookies are golden around the edges and just set in the center, 12 to 14 minutes. Don't overcook! Chilled cookie dough can be baked straight from the fridge but will need closer to 18 minutes in the oven.
- Let cool about 10 minutes on the baking sheet (the cookies will finish baking as they cool down). Then remove from pan to wire rack to cool completely.
- Store baked chocolate chip and walnut cookies in an airtight container or zip-top bag at room temperature for up to 3 days or in the freezer for up to 2 months.
Notes
*Chocolate chips: I use a mixture of semi-sweet and milk chocolate chips.
*Toasted walnuts: Spread walnuts on a baking sheet and bake in a 350ºF oven for 7 to 10 minutes. The nuts are done when they smell toasty and nutty.
Storage and make-ahead
- Make-ahead: Divide dough into cookie-sized balls and chill in the fridge in a zip-top bag for up to 3 days. Chilled dough balls can be baked immediately, but will need about 18 minutes in the oven.
- Freezing unbaked cookies: Divide dough into cookie portions and place in a zip-top bag to freeze. The dough balls can be frozen up to 3 months. Before baking, let the dough balls defrost on the counter for 30 minutes to 1 hour, and then bake as instructed in the recipe card.
- Freezing baked cookies: When baked in advance, cool the cookies completely and then freeze in zip-top plastic bags for up to 2 months. To reheat, microwave frozen cookies for 10 to 15 seconds until just warm.
Nutrition
Calories: 686kcal | Carbohydrates: 88g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 465mg | Potassium: 128mg | Fiber: 3g | Sugar: 58g | Vitamin A: 654IU | Vitamin C: 0.4mg | Calcium: 88mg | Iron: 3mg
