Crispy Chewy Chocolate Chip Walnut Cookies are a fluffier, thicker twist on a classic recipe. Each bite is packed with chocolate chunks, crunchy walnuts, and rich brown sugar.
These special cookies are great for the holidays, a gift to a new neighbor, or a cozy Friday night in. They make your kitchen smell like a dream and fill your heart (and stomach) with chocolatey joy.
Warm, gooey chocolate chip cookies. Dipped in milk. Or on their own. One in each hand. You're probably reading this thinking, "Another chocolate chip recipe... cool," but let us reassure that these chocolate chip cookies are extra special.
How We Created this Recipe
We started making these cookies when we lived in Santa Monica after college, determined to replicate our favorite chocolate chip cookie from Levain's. While this recipe isn't an exact replica of our beloved Levain's, it is just as delicious. It's full of texture, with a crisp initial bite and a soft, cake-like center.
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The Perfect Chocolate Chip Cookie
When we think of our perfect chocolate chip cookie, we take three characteristics into consideration: texture, flavor, and height. This recipe checks all three boxes for me, making it hard to have just one. Honestly, it's quite difficult to not eat the dough before it makes it to the baking sheet!
Texture
Chocolate chip cookies need to be made up of lots of texture. Every single bite needs to include chocolate and nuts. The outside should to be lightly crisp contrasting the chewy and fluffy inside. The crisp exterior also keeps the cookie together when you dunk it in a cold glass of milk. It's simple cookie science!
Flavor
These chocolate chip walnut cookies aren't just sweet. They're mostly sweetened by brown sugar, not granulated sugar. The brown sugar gives the cookies a deeper flavor that pairs perfectly with the semi-sweet chocolate and savory, toasty walnuts.
Height
We LOVE a tall cookie. The more height, the better. Having more height that a typical pan-banged cookie allows for the inside of the cookie to remain chewy and soft while maintaining a crisp outside. It's also very satisfying to break a cookie in half in slow motion and see all the melted chocolate chips nestled in the center.
Ingredients
- All purpose flour - all purpose flour is the foundation for these chocolate chip walnut cookies.
- Corn starch - gives the cookies a crumbly and tender texture.
- Butter - room temperature butter is best for the cookie dough texture and adds a buttery flavor. Use European or American butter. European has a higher fat content resulting in a crisper, buttery cookie. American butter has higher water content, which will make the cookie less buttery but still delicious!
- Vanilla extract - vanilla extract adds complexity and sweetness to the chocolate chip cookie dough. For a stronger vanilla flavor, use vanilla bean paste.
- Brown sugar - brown sugar adds moisture to the cookie dough and maintains their soft cake-like center for a few days.
- Granulated sugar - sugar adds sweetness and helps the cookies spread as the sugar melts.
- Baking soda - baking soda helps the cookie dough spread.
- Baking powder - baking powder helps make the cookie dough soft and tender.
- Eggs - Eggs bind the ingredients together. Use a room temperature egg so it spreads evenly in the cookie dough.
- Chocolate chips - we recommend semi-sweet chocolate chips because they are the perfect combination of sweet and rich. You can also use milk chocolate chips if you want a sweeter chip.
- Salt - salt balances the sweetness from the sugar.
- Walnuts - walnuts add rich and crunchy texture to the cookies.
Substitutions
- Gluten free - use gluten free all purpose flour to make these cookies gluten-free. We recommend this gluten free flour for the best results.
- Vanilla bean paste - use vanilla bean paste instead of vanilla extract for a richer vanilla flavor.
- Dark chocolate Chips - if you prefer the intensely flavored and lightly bitter taste of dark chocolate, use dark chocolate chips instead of semi-sweet.
- White chocolate chips - Replace the semi-sweet chocolate chips with white chocolate chips or toffee bits for added sweetness.
- Light brown sugar - Use light brown sugar if you prefer a less rich and less caramel flavored cookie.
Variations
- Extra chocolatey - If you want to make these cookies even more chocolatey, add another half cup of chocolate chips to the dough.
- No nuts - If you are allergic to walnuts or simply don't like the taste, you can omit them.
- Milk - Enjoy the cookies dipped or beside your favorite milk.
Instructions
- Heat the oven - Preheat oven to 400°F.
- Sift dry ingredients - In a large mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt.
- Mix wet ingredients - Cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.
- Combine wet and dry ingredients - Gradually add in the dry ingredients until ingredients are just combined. Do not over-mix the dough. Fold in 1 ¾ cups chocolate chips and walnuts.
- Make cookie dough balls - Using your hands, form the dough into balls and place on the baking sheet. Place the remaining ¼ cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.
- Bake the cookies - Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.
Pro tip - Use an aluminum baking sheet for even heating and line the baking sheet with parchment paper to minimize sticking and cleanup time.
Equipment
This chocolate walnut cookies recipe requires common kitchen essentials. You will need a strainer or whisk to sift the flour, a mixing bowl, an electric handheld mixer or stand mixer, cookie dough scooper or ice cream scooper, parchment paper or silicone mat, baking sheet, and cooling rack.
Storage and Freezing Instructions
Store these homemade chocolate chip cookies in an air-tight container and keep in a cool, dry place for up to 5-7 days.
You can also freeze these cookies for the future. To store, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them. Place them in the freezer for up to a month. Thaw them in the fridge or on the counter when you want to enjoy them. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.
Top Tips
- Use room temperature butter for soft and chewy cookies. Room temperature butter is soft and pliable, but not melted.
- Make your cookies the same size to ensure the cookies have the same texture. If you make all of the cookies larger (e.g. 2 tablespoons) or smaller (e.g. ½ tablespoon), be sure to adjust the bake time.
- Don't over-mix ingredients to ensure the cookies spread evenly and have a light texture. Over mixing can make the cookies tough.
- Bake on the middle rack for even cooking. If baking more than one sheet of cookies, place the racks in the top and bottom thirds of the oven. Rotate the baking sheets from top to bottom halfway through baking to ensure the cookies bake evenly.
- Cool down the cookies before storing to ensure the cookies maintain their texture. The steam from hot cookies will make the cookies soggy.
Other Sweets Recipes
- Chocolate and Coffee Biscotti
- Peanut Butter Mochi Cookies with Miso
- Chocolate-Dipped Shortbread Cookies
- Salted Double Chocolate Peanut Butter Cookies
- Baci di Dama (Italian Chocolate Hazelnut Cookies)
- Kinako Mochi
- Chocolate Coconut Macaroon Nests
Did You Like This Recipe?
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Crispy Chewy Chocolate Chip Walnut Cookies
Equipment
Ingredients
- 3¼ cup flour
- 4 tablespoon corn starch
- 1¼ cups butter cubed
- 2 teaspoon vanilla extract
- 1 cup brown sugar
- ⅓ cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 cups chocolate chips
- 1 teaspoon salt
- 1½ cups walnuts chopped
Instructions
- Heat the oven - Preheat the oven to 400°F.
- Sift dry ingredients - In a large mixing bowl, whisk flour, corn starch, baking soda, baking powder, and salt.3¼ cup flour, 4 tablespoon corn starch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Mix wet ingredients - Using an electric mixer, cream butter, brown sugar, and granulated sugar. Add vanilla extract and eggs one at a time until mixed.1¼ cups butter, 2 teaspoon vanilla extract, 1 cup brown sugar, ⅓ cup granulated sugar, 2 eggs
- Combine wet and dry ingredients - Gradually add in the dry ingredients until ingredients are just combined. Do not over-mix the dough. Fold in 1 ¾ cups chocolate chips and walnuts.2 cups chocolate chips, 1½ cups walnuts
- Make cookie dough balls - Using your hands, form the dough into balls and place on the baking sheet. Place the remaining ¼ cup of chocolate chips on top of the cookie dough balls. This recipe fits 6 cookies to one baking sheet and each ball should be slightly larger than a golf ball.
- Bake the cookies - Place the sheet in the oven and bake for 10-12 minutes or until golden brown. Allow the cookies to rest and cool on a wire rack.
Notes
- Store the baked cookies in an air-tight container and keep in a cool, dry place for up to 5-7 days.You can also freeze these cookies for the future. To store, let the baked cookies reach room temperature then place them in a storage bag, press out the air, and seal them.
- To freeze, place them in the freezer for up to a month. Thaw them in the fridge or on the counter when you want to enjoy them. To warm them, heat the oven to 300°F and warm on a baking sheet for 2 to 3 minutes.
- Use room temperature butter for soft and chewy cookies.
- Make your cookies the same size to ensure the cookies have the same texture.
- Don't over-mix ingredients or the cookies may become tough.
- Bake on the middle rack for even cooking.
- Cool down the cookies before storing them to ensure the cookies maintain their perfect texture. The steam from hot cookies will make the cookies soggy.
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