The Best Chocolate Chip Cookies with Walnuts Recipe
These are hands down the best Chocolate Chip Cookies with Walnuts ever! These walnut chocolate chip cookies are gooey, chewy, and are loaded up with semi-sweet chocolate chips and crunchy walnuts! Follow along the recipe card for the best chocolate chip walnut cookies with a chewy texture – you’ll become a huge fan, I promise!
I love chewy cookies – and these are the perfect chocolate chip cookie in my opinion! This great recipe is based off my old fashioned chocolate chip cookies! It’s my original recipe with added chopped walnuts for easy chocolate chip walnut cookies.
This classic cookie is made extra delicious thanks to chilling time in the refrigerator and browning some unsalted butter. These two steps (although time-consuming) give these amazing chocolate chip walnut cookies a stronger flavor.
If you’re looking for more cookie recipes, try my brown butter sugar cookies, pumpkin spice cookies, and pistachio chocolate chip cookies. Grab your cookie scoop and lets bake!
Why You’ll Love This Recipe
- No complicated equipment. Don’t worry, no need for a stand mixer here! Because we don’t cream butter, we can mix everything by hand. All you need is a rubber spatula.
- A nostalgic taste. These delicious chocolate chip walnut cookies taste like childhood. The crispy edges, the chewy texture, and the mix of chopped walnuts and semi-sweet chocolate chips.. they’re perfect!
Ingredients
- All-Purpose Flour – The backbone of the cookies, giving them structure and that classic chewiness. Look for unbleached flour for a more natural flavor and consistent results.
- Granulated Sugar – Adds sweetness and helps with the crispy edges. Opt for fine granulated sugar to ensure it blends smoothly into the dough.
- Light Brown Sugar – Adds a deeper flavor and keeps the cookies soft and chewy. Make sure it’s fresh and soft—pack it tightly when measuring for the best results.
- Large Egg – The egg provides moisture and helps bind the ingredients together. For the best texture, use room-temperature eggs.
- Large Egg Yolks – Extra yolks add richness and make the cookies incredibly tender. Use fresh eggs and avoid separating yolks too far ahead to keep them from drying out.
- Baking Soda – Helps the cookies rise and spread, giving that perfect texture. Make sure your baking soda is fresh by checking the expiration date; stale baking soda won’t do the job.
- Kosher Salt – Balances the sweetness and enhances all the other flavors. Go for a coarse kosher salt, like Diamond Crystal, for the best control in measuring.
- Unsalted Butter – Browned butter brings nutty, deep flavors, making the cookies extra delicious. Always choose high-quality, unsalted butter so you can control the salt in the recipe.
- Vanilla Extract – A key flavor booster that elevates the cookie’s sweetness. Go for pure vanilla extract over imitation for the best taste.
- Semi-Sweet Chocolate Morsels – The heart of any chocolate chip cookie, adding gooey chocolatey goodness. Use high-quality chocolate morsels, and don’t be afraid to mix in some chunks for variety.
- Chopped Walnuts – Adds crunch and a toasty, nutty flavor that pairs perfectly with the chocolate. Look for fresh, pre-shelled walnuts and give them a quick toast before adding to bring out their full flavor.
- Flaky Sea Salt – A little finishing touch that elevates each bite with a pop of salty contrast. Use a light hand when sprinkling; Maldon is my go-to for its delicate flakes.
Substitutions and Additions
- Flax Egg – For a vegan or egg-free version, swap the large egg and egg yolks with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken). It won’t give the exact same texture but still makes a chewy and delicious cookie.
- Milk Chocolate Chips – For a sweeter twist, replace some or all of the semi-sweet chocolate morsels with milk chocolate chips. They’ll add a creamier, sweeter bite that’s perfect for those who prefer a less intense chocolate flavor.
Step by Step Instructions
Preheat your oven to 375° Fahrenheit (190° Celsius). Line a cookie sheet with parchment paper and set it aside. This will prevent the cookies from sticking and make cleanup easier.
Brown the butter: In a medium saucepan, melt 1 stick of unsalted butter over medium heat. Stir continuously for about 3-4 minutes until the butter turns golden brown and you see little brown bits at the bottom. Be careful not to let it burn! Once browned, pour the butter into a large mixing bowl.
Mix in the remaining butter: Take the remaining ½ stick of unsalted butter, cut it into small cubes, and add it to the browned butter. Stir gently until it’s completely melted. This step helps cool down the browned butter, making it easier to work with in the next steps.
Prepare the dry ingredients: While the butter mixture cools, grab a small bowl and whisk together 1 ½ cups of flour, ¾ teaspoon of baking soda, and ¾ teaspoon of kosher salt. Set this aside.
Add the sugars: Pour 1 cup of light brown sugar and ¼ cup of granulated sugar into the melted butter mixture. Whisk it well to make sure everything is smooth and there are no lumps.
Add the egg and egg yolks: Add the large egg and the two egg yolks to the butter-sugar mixture. Whisk everything together until the mixture is smooth and creamy. Stir in 2 teaspoons of vanilla extract for extra flavor.
Combine the wet and dry ingredients: Slowly add the flour mixture to the wet ingredients. Use a spatula to fold the flour into the butter mixture, gently stirring until no dry spots remain. Be sure to scrape the sides and bottom of the bowl to incorporate everything evenly.
Add the chocolate chips and walnuts: Gently fold in 1 cup of semi-sweet chocolate morsels and ¾ cup of chopped walnuts until they’re evenly distributed throughout the dough.
Chill the dough: Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. This helps the flavors come together and makes the dough easier to handle.
Shape the cookies: After chilling, scoop out the dough into 30 evenly-sized balls (about 1-2 tablespoons each). Place them on the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
Add extra toppings: Before baking, press a few extra chocolate chips and the remaining ¼ cup of chopped walnuts into the tops of the cookie dough balls. This will create lovely puddles of chocolate and extra nutty crunch on top of your cookies.
Bake the cookies: Place the cookie sheet in your preheated oven and bake for 10 minutes. Note: At the 6-minute mark, remove the tray from the oven and gently tap it on the counter to flatten the cookies slightly. This helps create a chewy, crinkly texture.
Add a finishing touch: As soon as the cookies come out of the oven, sprinkle each one with a pinch of flaky sea salt. This adds a delicious contrast to the sweetness.
Cool and serve: Let the cookies cool on the cookie sheet for about 10 minutes, then transfer them to a cooling rack if you have one. This step helps the cookies firm up just right before you dig in!
Tips and Notes
- Brown the Butter – Stir continuously and remove it from heat once it’s golden brown and fragrant. Swirl in cold butter cubes right away to cool it down and add richness.
- Chill the Dough – Chilling solidifies the butter, controlling spread and creating thicker, chewier cookies.
- Tap the Tray – At the 6-minute mark, gently tap the tray on the counter. This flattens the cookies slightly, creating chewy centers and crinkly tops.
- Perfect Timing – Pull cookies when edges are golden, and centers are soft. They’ll firm up as they cool.
Serving Suggestions
- Classic Dinners – These old school chocolate chip cookies with walnuts will pair really well with comforting dinners like rigatoni carbonara, fusilli alla vodka, panko chicken cutlets, and braised short rib ragu.
- Skip the Milk – Who needs milk for dipping when you have the perfect vanilla vodka espresso martini?
- With Ice Cream – These classic chocolate chip cookies would be perfect crumbled over ice cream!
Storage and Reheating Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days to keep them fresh. For longer storage, keep them in the fridge, tightly sealed, for up to 10 days.
Freezing Dough Balls
To freeze, shape the dough into balls and place them on a parchment-lined tray. Freeze until solid, then transfer to a zip-top bag and store for up to 3 months.
Baking from Frozen
Bake frozen dough balls directly from the freezer on a parchment-lined baking sheet. Add an extra 2-3 minutes to the baking time, keeping an eye on them until the edges are golden.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
The Best Chocolate Chip Cookies with Walnuts Recipe
Equipment
- Medium saucepan
- large mixing bowl
- Small bowl
- whisk
- spatula
- Parchment-lined cookie sheet
- Measuring Cups and Spoons
Ingredients
- 1 ½ cups all-purpose flour 221 g
- ¼ cup granulated sugar 55 g
- 1 cup light brown sugar 156 g
- 1 large egg room temperature
- 2 large egg yolks room temperature
- ¾ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¾ cup 1.5 sticks unsalted butter
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet chocolate morsels 1 cup for the dough, ¼ cup for topping
- 1 cup chopped walnuts ¾ cup for the dough, ¼ cup for topping
- Flaky sea salt, for sprinkling on top
Instructions
Preheat and Prepare:
- Preheat your oven to 375° Fahrenheit (190° Celsius). Line a cookie sheet with parchment paper and set it aside.
Brown the Butter:
- In a medium saucepan, melt 1 stick of butter over medium heat, stirring constantly until golden brown with little brown bits at the bottom. Pour into a large bowl and immediately stir in the remaining ½ stick of cold butter cubes to cool the mixture.
Make the Dough:
- In a small bowl, whisk together 1 ½ cups of flour, ¾ teaspoon of baking soda, and ¾ teaspoon of kosher salt.
- Add 1 cup of light brown sugar and ¼ cup of granulated sugar to the cooled butter mixture, whisking until smooth.
- Whisk in 1 large egg, 2 large egg yolks, and 2 teaspoons of vanilla extract until the mixture is creamy.
- Slowly fold the flour mixture into the wet ingredients using a spatula, mixing until no dry spots remain.
- Stir in 1 cup of semi-sweet chocolate morsels and ¾ cup of chopped walnuts until evenly distributed.
Chill the Dough:
- Cover and chill the dough in the refrigerator for 30 minutes.
Shape the Cookies:
- Scoop the chilled dough into 30 evenly sized balls, about 1-2 tablespoons each, and place them on the prepared baking sheet.
Top and Bake:
- Press the remaining ¼ cup of chocolate chips and ¼ cup of chopped walnuts on top of each dough ball. Bake for 10 minutes, tapping the tray on the counter at the 6-minute mark to flatten slightly.
Finish and Cool:
- Sprinkle flaky sea salt on the cookies as soon as they come out of the oven. Let them cool on the baking sheet for 10 minutes before transferring to a cooling rack.
These cookies are absolutely delicious. I love the subtle crunch that the walnuts give them.