You're going to love these easy, chewy Chocolate Chip Walnut Cookies! The classic cookie recipe is livened up by bursts of chocolate and crunchy, flavorful walnuts. Cookie perfection that's ready in no time.
Who doesn't love a good chocolate chip cookie, right?
Well, with just one simple add-in, you can make them outstanding!
Chocolate Chip Walnut Cookies are dense and chewy, with chunks of fragrant walnuts and bursts of sweet chocolate chips.
They're super easy to make, too, with a no-chill recipe.
This was inspired by my Marshmallow Chocolate Chip Cookies recipe - both of which take a standard awesome chocolate chip cookie recipe, and with a simple add-in elevate them to something extra special!
Why You'll Love This Recipe
This is a really easy Toll House-style cookie dough, so they turn out nice and chewy.
You can easily double or triple the batch to bake them up for a crowd.
They're quick and easy to make: no chilling time!
You only need simple everyday ingredients to whip up a batch of these tasty cookies!
- Flour - Use plain flour/all-purpose flour for these cookies.
- Brown sugar and white sugar - the mix of the two sugars makes the ultimate chocolate chip cookie!
- Egg - one large egg helps bind the ingredients and get the cookie structure.
- Butter - If you're using salted butter, you don't need to add any more to the batter. If using unsalted butter, add a pinch of salt to the batter.
- Baking soda - aka bicarbonate of soda, not baking powder.
- Vanilla - I use pure vanilla extract for baking as it adds a great flavor.
- Salt - add a pinch of salt if using unsalted butter.
- Chocolate chips - Use chips or chunks. I use semi-sweet, but you can swap to your favorite chips.
- Walnuts - Roughly chopped unsalted walnuts.
See recipe card for quantities.
Wondering how to make this Marshmallow Chocolate Chip Cookie recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Dry ingredients: Add the flour, baking soda, and salt to a bowl and stir to combine. Set aside.
Wet ingredients: Add the butter and both types of sugar to a large mixing bowl. Beat well with an electric mixer until it's all smooth, then beat in the eggs, one at a time, then beat in the vanilla extract.
Combine wet and dry: Gradually beat in the flour mixture. Gently stir in the chocolate chips and the chopped walnuts.
Dough: Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
Bake: Bake for 8-10 minutes at 375F/190C or until golden at the edges.
Cool: Leave the cookies to cool on the cookie sheets for a couple of minutes, then gently transfer them to a wire rack to cool completely.
Get creative with a few simple swaps and add-ins to change up these walnut chocolate chip cookies into something a little different!
Stir a tablespoon of cocoa powder into the batter to make them double chocolate cookies.
Stir in some other nuts, such as pecans, almonds or pistachios for extra nutty cookies.
Swap the chocolate chips for butterscotch, peanut butter, dark or white chocolate chips.
Stir in ¼ cup of dried cranberries or raisins.
Substitute the vanilla for almond extract for a different flavor.
Don't overbake the cookies - ever so slightly underbaked makes them get the classic chewy texture.
If you're using salted butter, you don't need to add any more to the batter. If using unsalted butter, add a pinch of salt to the batter.
To soften the butter quickly, try grating it on a cheese grater into a bowl, then let it sit for 5 minutes and it will quickly come up to room temperature.
Storage: Store your leftover chocolate chip walnut cookies in an airtight container in a cool place for up to 5 days.
Freeze: This cookie dough is freezable! For best results, freeze it in balls and then bake from frozen, adding an extra 2 minutes to the total cooking time.
Check out the Veggie Desserts + Cakes cookbook on Amazon
⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
Chocolate Chip Walnut Cookies
- 1 ¼ cups all-purpose flour (plain flour)
- ½ teaspoon baking soda (bicarb of soda)
- ½ teaspoon salt
- ½ cup butter 1 stick, at room temperature
- 6 tablespoons brown sugar
- 6 tablespoons granulated white sugar
- 1 teaspoon vanilla extract or almond extract
- 1 large egg
- 1 cup semi-sweet chocolate chips 6 ounces, 175g
- ½ cup chopped walnuts 60g
- Preheat the oven to 375°F/190°C.
- Stir the flour, baking soda and salt in a small bowl. Set aside.
- Add the butter and both sugars to a large mixing bowl and beat with an electric mixer until smooth.
- Beat in the eggs, one at a time, then beat in the vanilla.
- Gradually beat in the flour mixture.
- Gently stir in the chocolate chips and chopped walnuts.
- Drop rounded tablespoons of the cookie dough onto ungreased cookie sheets, 2 inches apart.
- Bake for 8-10 minutes or until golden at the edges. Allow the cookies to cool on the cookie sheets for 2 minutes, then gently transfer them to a wire rack to cool completely.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.