These Chocolate Chip Walnut Cookies make the perfect treat. 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 well with the brown sugar and chocolate in this recipe. These cookies take a bit longer to make than my original Chocolate Chip Cookie recipe. That is because the butter in this recipe is melted to achieve the perfect amount of chewiness. Trust me, it makes a difference. The addition of dry milk powder also helps add chewiness and flavor to the cookies.
I used to steer clear of cookie dough recipes that called for melted butter, simply because I was always wanting to complete the cookie recipe in less than an hour and not have to wait for the cookie dough to chill before baking. Now, I have more patience. I also understand good things come from waiting. These cookies are one of those good things!
Toasting the walnuts before adding them to the cookie dough is a crucial step. Toasting the walnuts brings out their flavor. This step is equally as important as melting the butter and chilling the dough before baking in this recipe.
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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.
- Melt the butter: In a medium microwave safe bowl, melt the butter and set aside to cool for 10 minutes.
- Measure dry ingredients: In a large mixing bowl combine the flour, dry milk powder, salt, baking powder, baking soda, chopped walnuts, chocolate chips and chopped chocolate. Set aside until needed.
- Mix in sugar: Mix both sugars in with the melted butter. Mix until well combined. The mixture should become lighter in color. This will take 2-3 minutes.
- 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. Do not over mix.
- Chill: Chill the dough in the refrigerator for 1 hour. Do not skip this step. Since the butter in this recipe is melted, chilling the dough before baking will prevent the cookies from spreading too much.
- Scoop and bake: Preheat the oven to 375° F. Using a 1.5-ounce portion scoop, or heaping tablespoon, scoop the dough and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 10 minutes for perfectly chewy cookies. 12 minutes for a slightly more baked cookie. Enjoy!
variations
Try adding in different toasted nuts like pecans or hazelnuts. Use dark chocolate, milk chocolate, white chocolate or your favorite mixture. This cookie dough can stand up to various add-ins from pretzels to m&ms. Turn them into holiday themed cookies by adding in themed sprinkles or candies.
Want thicker cookies?
For thicker cookies do not flatten out the portioned dough. You can also scoop bigger portions and bake a little longer. Remember to underbake slightly to prevent overcooking the cookies. Cookies will continue to bake after being taken out of the oven.
How to freeze cookie dough
To freeze cookie dough, portion the cookie dough and place on a parchment line baking sheet. Place in the freezer for a few hours until completely frozen. Once completely frozen transfer to a freezer bag or storage container and freeze for up to 6 months. Thaw on cookie sheet before baking.
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Tried This Recipe?
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Chocolate Chip Walnut Cookies
The BEST Chocolate Chip Walnut Cookies! Full of chocolate and walnuts, these cookies are absolutely delicious!
Ingredients
Instructions
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In a medium microwave safe bowl, melt the butter and set aside to cool for 10 minutes.
-
In a large mixing bowl combine the flour, dry milk powder, salt, baking powder, baking soda, chopped walnuts, chocolate chips and chopped chocolate. Set aside until needed.
-
Mix both sugars in with the melted butter. Mix until well combined. The mixture should become lighter in color. This will take 2-3 minutes.
-
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. Mix until fully combined. Do not over mix.
-
Chill the dough in the refrigerator for 1 hour. Do not skip this step. Since the butter in this recipe is melted, chilling the dough before baking will prevent the cookies from spreading too much.
-
Preheat the oven to 375° F. Using a 1.5-ounce portion scoop, or heaping tablespoon, scoop the dough (2 scoops per cookie) and place on a parchment lined baking sheet. Using the palm of your hand, lightly flatten the cookies out. Bake for 10 minutes for perfectly chewy cookies. 12 minutes for a slightly more baked cookie. Enjoy!
Note
Using two scoops per cookie makes a large cookie. For smaller cookies only use one scoop per cookie.
