Crispy Chewy Chocolate Chip Walnut Cookies have the perfect crisp initial bite and soft, chewy center. 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.
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About These Chocolate Chip Cookies
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 us, 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!
Flavor
These chocolate chip walnut cookies aren't just sweet, 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 thick cookie. A thicker 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 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.
- 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.
- Dark chocolate Chips - Use 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 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.
- Small batch - Make a small batch of these cookies for just 1-2 people or if you want to satisfy a quick craving then save some for later.
- Double Chocolate Cookies - Try our Salted Double Chocolate Peanut Butter Cookies for an extra decadent treat.
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Then reduce the speed to low and add the vanilla and eggs one at a time until incorporated.
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and all of the walnuts.
- Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Then place them on the baking sheet with at least 2 inches of space around each one to make room for spreading a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor.
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour, or overnight. You can also freeze the cookie dough for 30 minutes.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Then repeat the process with the remaining cookie dough.
Pro tip - Use a baking sheet for even heating and line it 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 1 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.
Baking 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.
Did You Like This Recipe?
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Crispy Chewy Chocolate Chip Walnut Cookies
Equipment
Ingredients
- 1 cup butter room temperature
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cup chocolate chips
- 1 cup walnuts chopped
- flaky sea salt optional
Instructions
- Prepare oven and baking sheet - Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
- Cream butter and sugar - In a mixing bowl or the bowl of a stand mixer, cream the butter, granulated sugar, and brown sugar until light and fluffy. Reduce the speed to low and add the vanilla and eggs one at a time until incorporated.1 cup butter, ¾ cup granulated sugar, ¾ cup dark brown sugar, 2 teaspoon vanilla extract, 2 large eggs
- Mix dry ingredients - Mix in flour, baking powder, baking soda, and kosher salt until just mixed. Scrape the sides and bottom of the bowl with a silicone spatula to ensure all the ingredients are combined. Do not over mix or the dough will become dense. Fold in chocolate chips and all of the walnuts.2 ½ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon kosher salt, 1 cup walnuts, 2 cup chocolate chips
- Scoop - Use a cookie scoop or spoon to scoop and form 1 ¼ inch dough balls. Place them on the baking sheet with at least 2 inches of space around each one to make room for spreading. a small pinch of flaky sea salt on each one if desired. This adds a yummy sweet and salty flavor.flaky sea salt
- Chill - Cover the baking sheets loosely with wrap (e.g. a clean dish cloth, plastic wrap, beeswax wrap, foil, etc.) and refrigerate for at least one hour, or overnight. You can also freeze the cookie dough for 30 minutes.
- Bake - Bake the cookies on the middle rack one tray at a time for 10-12 minutes. The edges will be deep golden brown and the tops a light golden brown. For a crispier cookie, bake for 1-2 minutes longer.
- Remove and cool - Remove the cookies from the oven and allow them to cool until they are set. Repeat the process with the remaining cookie dough.
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. We recommend using a cookie scoop for uniform cookies.
- 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.
Fatin
Hi. I want to ask, if I remove corn starch, will it be as good as the matcha cookies recipe? Bcs the corn starch just add the crispiness right?
Kathleen Higashiyama
Hi Fatin, after seeing your comment, I decided to remake our recipe without cornstarch to make it easier for our readers, so thank you! You can follow our updated instructions for chewy chocolate chip cookies. Enjoy! - Kat