Walnut Chocolate Chip Cookies – Chunky and chewy with crisp edges, these are the best cookies you will ever have.
These are truly the best walnut and chocolate chip cookies you will ever have. Whether you are into baking or not, you must give this easy and simple cookie recipe a try. It is literally as easy as mix and bake!
In addition, they are simply addictive! Loaded with walnuts and chocolate chips, they are crunchy crisp around the edge, with a soft and chewy center. Moreover, these delicious treats bake up perfectly—taking only 10–12 minutes to be ready.
If you are a nut and chocolate lover, these cookies are definitely for you!
I made the cookies with the best walnuts from my friends at Ballard Walnut Grove. They have a huge farm with hundreds of the best walnut trees thriving under the Californian sun.
I am addicted to these walnuts and have been incorporating them in my recipes; check my Persimmon Walnut Cake.
Butter: Use the best quality for the best taste. Unsalted and at room temperature.
Brown Sugar: The cookies will be soft from the inside and definitely chewier
Granulated sugar: You only need quarter a cup to balance the sweetness of the cookies.
Eggs: You will need 2 at room temperature.
Vanilla: Pure vanilla extract. The flavor compliments the chocolate
Flour: I use regular all-purpose flour in this recipe.
Baking Powder: This will act as a leavening agent and will give the cookies a nice rise.
Baking Soda: Baking soda gives the cookies a nice crunch.
Salt: A dash brings out the sweetness of cookies.
Walnuts: Chopped freshly toasted walnuts is my choice, but other kinds of nuts work perfectly, with a twist in taste.
Chocolate Chips: Use the best you can get your hands on because they make the whole difference.
How to Make The Best Walnut Chocolate Chip Cookies
In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and sugar on low speed for a minute then switch the mixer to medium speed until fluffy. This will take about 4 minutes. Add eggs, 1 at a time and then vanilla. Mix well to combine.
In a separate bowl, sift flour, baking powder, baking soda and salt. Mix well. Add to wet ingredients, in batches, and fold to combine.
Finally, add the walnuts and chocolate chips and fold with rubber spatula.
Scoop the cookie dough using an ice–cream scoop and place 2 inch apart on a baking sheet lined with parchment paper. Chill for at least 15 minutes before baking. This will make all the difference.
Remove from fridge and let rest for about 15 minutes. Bake at 350F for 10–12 minutes. Remove from oven and let cool.
Tips for baking cookies
Measurements: Always use the right measurements. Rations of sugar to flour to fat can determine the quality of your cookies and baked goods in general. I find metric measurements, like grams, very specific and will always yield the best bakes. However, measuring cups can be good too, like with this recipe, provided you are following the exact measures.
Chill your dough: I always chill the cookie dough for at least 15–20 minutes even if the recipe does not call for it. This helps the dough to firm up, hence avoiding the possibility of spreading. Also, cold dough is easier to handle, scoop, cut and form in any desired shape.
Temperature: It is really important to have your ingredients at room temperature. Cold butter will not dissolve the sugar and will result in hard cookies. Remove your butter from the fridge at least 1–2 hours before using it. It should make a dent when you press on it. Only then, it is good to use.
Same applies to eggs; make sure they are at room temperature, so they provide the volume and consistency needed for the dough.
And last but not least, follow your intuition! If you feel your dough is sticky and needs a bit more flour, do add a couple of tablespoons.
Do check on your cookies when baking; they may not need the whole 12 minutes. Every oven has different settings.
Here are some similar recipes for you to try,
- 2 sticks of butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- 2 1/2 cups all–purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups walnuts, chopped
- 1 cup chocolate chips
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar on low speed for a minute then turn the mixer to medium speed and mix until fluffy. This will take about 4 minutes. Add eggs, 1 at a time and then vanilla. Mix well to combine.
- In a separate bowl, sift flour, baking powder, baking soda and salt. Mix well to combine. Add to wet ingredients, in batches, and fold to combine.
- Then, add the walnuts and chocolate chips and fold with rubber spatula. Scoop the cookie dough with an ice cream scoop and place 2 inches apart on a baking sheet lined with parchment paper. Chill for 15 - 20 minutes.
- Remove from fridge and rest for 10 minutes then bake at 350F for 10–12 minutes.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 22gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 240mgCarbohydrates: 32gFiber: 2gSugar: 16gProtein: 5g