These Chocolate Chip Walnut Cookies are perfectly chewy, chocolaty and full of toasted walnuts. Print this recipe off or save it to your favorites list, because you will be coming back to it again and again.
My favorite nuts to add to chocolate chip cookies are walnuts. They pack so much flavor and pair perfectly with the brown sugar and chocolate in this recipe. If you've tried my classic Chocolate Chip Cookies recipe, you'll recognize this recipe has the same chewy texture but with the added crunch and nutty flavor from toasted walnuts.
Toasting the walnuts before adding them to the cookie dough really brings out their rich nutty flavor and makes every bite extra delicious!
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If you love baking cookies from scratch as much as I do, you might like to try these Mint Chocolate Cookies or these Oatmeal Chocolate Chip Cookies.
How To Make Chocolate Chip Walnut Cookies
- Toast the walnuts: Toast the walnuts in a 375°F oven for 6-8 minutes. Roughly chop and set aside.
- Measure dry ingredients: In a bowl combine the flour, dry milk powder, salt, baking powder, baking soda, and salt.
- Cream butter and sugar: In a mixing bowl, cream together the butter and both sugars. Mix until fluffy.
- Add eggs: Add in the eggs and vanilla extract and mix until well combined.
- Combine: Add the dry ingredients to the wet ingredients, working in batches until all of the dry ingredients have been added to the wet ingredients. Mix until fully combined. Stir in the chocolate chips and chopped walnuts.
- Scoop and bake: Using a 1-ounce portion scoop, or 2 heaping tablespoons, scoop the dough and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 12-13 minutes for perfectly chewy cookies. Enjoy!
Variations
- Swap the walnuts for pecans or hazelnuts.
- Add dark chocolate chunks.
- Mix in M&Ms, pretzels, or toffee bits.
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📖 Recipe
Chocolate Chip Walnut Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- ⅔ cup granulated sugar
- 2 Large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons dry milk powder
- 2 ½ cups semi-sweet chocolate chips
- ¾ cup walnuts
Instructions
- Toast the walnuts in a 375°F oven for 6-8 minutes. Roughly chop and set aside.
- Reduce the oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl combine the flour, salt, baking powder, baking soda, and dry milk powder. Whisk until fully combined. Set aside until needed.
- In a mixer add the butter and both sugars. Cream until light and fluffy.
- Add in the eggs and vanilla extract and mix until well combined.
- Add the dry ingredients to the wet ingredients, working in batches until all of the dry ingredients have been added to the wet ingredients. Stir in the chocolate chips and walnuts.
- Using a 1-ounce portion scoop, or two heaping tablespoons, scoop the dough and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 12-13 minutes for perfectly chewy cookies. Enjoy!
How to Freeze Cookie Dough
To freeze, scoop the cookie dough onto a parchment lined baking sheet and freeze until solid. Transfer to an airtight container or freezer bag and freeze for up to 6 months. Let come up to room temperature before baking.
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