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BEST Chocolate Chip Walnut Cookies

These Chocolate Chip Walnut Cookies are easy to make with simple ingredients, resulting in big, chubby quarter-pound cookies that are crisp outside and also chewy and gooey inside with pools of melty chocolate.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 38 mins
Servings: 12 cookies
Calories: 506 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 ¼ cups bread flour it will make these cookies light and chewy
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt or 1 teaspoon of sea salt
  • 2 sticks unsalted butter cold and cut into cubes (OR 1 cup unsalted butter)
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 eggs chilled
  • 2 teaspoons vanilla extract
  • 2 cups chopped semisweet chocolate or chocolate chips (Use good-quality chocolate such as Valhrona). If you prefer you can use milk or dark chocolate instead!
  • 1 cup walnuts toasted and coarsely chopped

Instructions

    Cup of Yum
  1. In a large bowl, whisk the flour, baking powder, baking soda, and salt together.  Reserve!
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute or until softened slightly.  Add the sugars, mixing well until combined.  Then, add eggs and vanilla, beating at medium-low speed until the cookie mixture separates.
  3. Turn the mixer off, add the dry ingredients and mix on low speed until the dough just comes together.  Using a tuber spatula, fold the chocolate chips and walnuts into the dough.
  4. Make even-size cookie mounds and weigh each on a kitchen scale. Each must be about 4.5 ounces each or 127.5 g each.
  5. Place cookie mounds on 2 parchment-lined baking sheets and freeze the cookie dough mounds for 1 hour. They’ll firm up and won't spread as much when baking.  NOTE: If you prefer, you can freeze the cookie dough at this point for baking another day (make ahead).
  6. Preheat the oven to 375°F (190° C).
  7. Bake the cookie dough mounds straight from the freezer for 18-20 minutes, or until golden brown along the edges and the tops start to brown. The center will be slightly under-baked, making it moist and chewy inside!
  8. Allow our chocolate chip walnut cookies to cool for 5 minutes on the baking sheet. Then gently transfer them to a wire rack to set and cool more.  You can have them slightly warm if you want!

Notes

  • How to Store Chocolate Chip Walnut Cookies
  • Store these baked and cool chocolate chip walnut cookies in a Ziploc bag or airtight container for about 2-3 days. Make sure to remove as much air as possible from the bag.
  • You can freeze them. But be aware after thawing, they won’t have crisp edges anymore yet they will still be moist.
  • To defrost these baked cookies faster, wrap each cookie in a paper towel and microwave for about 15-18 seconds.

Nutrition Information

Calories 506kcal (25%) Carbohydrates 77g (26%) Protein 8g (16%) Fat 19g (29%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Monounsaturated Fat 5g Cholesterol 29mg (10%) Sodium 163mg (7%) Potassium 318mg (9%) Fiber 4g (16%) Sugar 46g (92%) Vitamin A 60IU (1%) Calcium 68mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 506

% Daily Value*

Calories 506kcal 25%
Carbohydrates 77g 26%
Protein 8g 16%
Fat 19g 29%
Saturated Fat 8g 40%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 5g 25%
Cholesterol 29mg 10%
Sodium 163mg 7%
Potassium 318mg 7%
Fiber 4g 16%
Sugar 46g 92%
Vitamin A 60IU 1%
Calcium 68mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.