Chocolate Chip Walnut Cookie Recipe + Video
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5.0
12 reviews
Excellent
Chocolate Chip Walnut Cookie Recipe + Video
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These sweet, soft, and perfectly crumbly butter cookies are loaded with crunchy walnut pieces and mini chocolate chips for a decadent, delightful treat! Our chocolate walnut cookies recipe makes a large batch - perfect for special occasions or to make ahead and freeze.
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Ingredients
- 2 cups unsalted butter softened (1 pound)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 ½ teaspoons vanilla extract
- 1 teaspoon salt
- 3 ½ cups all-purpose flour
- 1 cup mini chocolate chips
- 1 cup ground walnuts from 1 heaping cup pieces
- 48 walnut halves for tops
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Instructions
- Preheat the oven to 350°F. Set out several large baking sheets and line them with parchment paper.
- Set out an electric stand mixer. Add the softened butter, granulated sugar, brown sugar, vanilla extract, and salt to the mixer. Beat on high to cream the butter and sugars together until light and fluffy. *It usually takes 3 to 5 minutes to cream the mixture properly, but has a huge impact on the texture of the cookies.
- Meanwhile, grind 1 cup of walnut pieces in a food processor or blender. Grind long enough to create a fine walnut crumble or flour, but not so long you make walnut butter! Save all the prettiest walnut halves for the tops.
- Once the butter mixture is light and fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the all-purpose flour and ground walnuts. When the mixture is smooth, mix in the mini chocolate chips. Once they are well incorporated, turn off the mixer, as to not over-mix the dough.
- Use a 1 1/2 tablespoon cookie scoop, or a cooking scale, to measure out 1 ounce balls of dough. Roll the balls tightly and place on the baking sheets 2 inches apart.
- Press a walnut half in the top of each ball, pressing down until the cookie is about 3/4 of an inch tall.
- Bake the cookies for 15 to 18 minutes. Check at the 15 minute mark. The centers should be just barely cooked through but not doughy, and the edges should be just slightly golden. Allow the cookies to cool on the baking sheets to continue firming.
Notes
- Yes, you can make these amazing cookies with pecans.
- This is also a great recipe to make with GF baking mix instead of wheat flour.
- Freezing Dough: Roll the raw cookie dough into a log shape, wrap it in plastic, and transfer it to an airtight zipper bag. Keep in the freezer for up to 3 months. Thaw the dough in the refrigerator overnight, then unwrap and continue the recipe as instructed.
- Freezing Cookies: Baked cookies will keep well for up to 5 days at room temperature. To freeze, wrap each cookie in plastic wrap, then place them all together in an airtight zipper bag. Keep in the freezer for up to 3 months, and defrost on the counter or in the fridge overnight.
Nutrition Information
Show Details
Serving
1cookie
Calories
172kcal
(9%)
Carbohydrates
16g
(5%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
21mg
(7%)
Sodium
53mg
(2%)
Potassium
36mg
(1%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
246IU
(5%)
Vitamin C
1mg
(1%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 172kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 53mg | 2% |
| Potassium | 36mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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