These chocolate chip walnut cookies are soft and chewy loaded with melted dark chocolate, crunchy walnuts and chocolate chips. These irresistible drop cookies will be your new favorite!
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I love baking cookies of all kinds but chocolate chip cookies are some of my favorite! These soft and chewy chocolate chip walnut cookies are a twist on the classic cookie with the addition of walnuts.
I added melted dark chocolate into the buttery cookie dough and it adds such a rich flavor! Even though I have made cookies with nuts before, like my nut and maple cookies, the Italian has declared these his favorite chocolate chip cookie recipe.
Similar to my chocolate drop cookies, these require no chilling time unlike my thick peanut butter chocolate chip cookies which require to be chilled overnight and can be ready in less than 30 minutes!Â
Why You’ll Love These Cookies
- Simple drop cookies:Â These easy chocolate chip walnut cookies require no chill time! Just mix the dough using simple ingredients, bake and enjoy!
- A twist on the classic:Â Chocolate chip and walnut cookies elevate the traditional cookie recipe with added melted dark chocolate in the dough and crunchy walnuts for texture!
Recipe Ingredients
- All-purpose flour:Â No need for a special flour! This flour is enough to add the best structure for these cookies.
- Baking powder:Â A leavening agent for lift and rise.
- Salt: Just a pinch of salt, unless you are using unsalted butter then add up to ¼ teaspoon of salt.
- Butter:Â Your butter needs to be softened to room temperature.Â
- Sugar:Â Gives the cookies their crispy edges.Â
- Egg:Â For structure and binding.
- Vanilla extract:Â Adds rich flavor.
- Dark chocolate:Â A good quality dark chocolate that has been melted and cooled to room temperature.
- Chopped walnuts:Â Coarsely chopped walnuts.
- Mini semi-sweet chocolate chips:Â I love how these add the perfect amount of chocolate in each bite.
Substitutions and variations
- Nut-free: If you have a nut allergy, simply omit the walnuts and add in some extra chocolate chips.
- Try a different nut: Just because the Italian loves walnuts, doesn’t mean you have to use just those! Try pecans, almonds, pistachios, macadamia nuts or your favorite.
- Chocolate chips: Use white chocolate chips like I do in my white chocolate chip cookies, use dark chocolate chips, milk chocolate chips or make chocolate chunk chocolate chip cookies.
- Sandwich cookies: If you love chocolate chip sandwich cookies, spread a little frosting on top of a cookie and add another cookie on top.Â
- Brown sugar:Â Replacing half of the white sugar for brown sugar will result in a softer cookie.
How to Make Chocolate Walnut Cookies
In a medium sized bowl, whisk together the dry ingredients including the flour, baking powder and salt.
Next, in a large mixing bowl using an electric mixer on medium speed cream softened butter and sugar. Add the egg, vanilla and melted cooled chocolate then beat to combine.
Add the dry ingredients to the wet ingredients and combine with flat beaters or a wooden spoon then fold in the walnuts and chocolate chips.
Drop by heaping tablespoons onto prepared baking sheets and bake until done. Cool a bit on the baking sheet then move to a wire rack to cool completely before serving.
baking Tips
- Crispy cookies: If you like a crispier cookie, like my thin crunchy chewy pecan cookies, bake a few minutes longer.
- Prevent spread:Â If you have time, chill the cookie dough for a few hours up to overnight for thicker cookies with a chewy texture.Â
- Cookie scoop:Â I love using a small or medium sized cookie scoop so my cookies are evenly sized and bake at the same time. You can even use a coffee scoop if that is what you have on hand!
- Garnish with sea salt: If you love a sweet and salty taste, sprinkle these delicious chocolate chip and walnut cookies with flaky sea salt after they come out of the oven.Â
Do I have to use walnuts?
Yes and no! Not using walnuts will mean these are no longer the best chocolate chip walnut cookies and you might want to just make these one bowl soft chocolate chip cookies instead!Â
If you just want to swap the nut for another favorite nut, try pecans, macadamia nuts, pistachios or even peanuts or if you have nut allergy, just omit them and add extra chocolate chips.Â
Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used, but it will make the cookies sweeter and less rich than using dark chocolate.
If you would like your baked cookies to be similar to Levain Bakery cookies, you will want them to be extra thick. Here are a few tricks for extra thick cookies! Use cold butter, add up to 2 teaspoons of cornstarch to the cookie dough and increase the oven temperature to 375°F but decrease the baking time.Â
More Chocolate Chip Cookie Recipes
In our opinion these Chocolate Chip Drop Cookies are perfect, especially when you add walnuts. Enjoy!
- ½ cup all purpose flour (at least 11% protein content)
- ¼ teaspoon baking powder
- 1 pinch salt
- ¼ cup butter (softened)
- ½ cup sugar
- 1 large egg
- ½ teaspoon vanilla
- 1 ounce dark chocolate (melted & cooled)
- ½ cup coarsely chopped walnuts
- ¼ cup mini semi sweet chocolate chips
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Pre-heat oven to 350F (180C), line 1-2 large baking sheets with parchment paper.
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In a medium bowl whisk together the flour, baking powder and salt.
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In a large bowl beat on medium speed the butter and sugar until light and creamy approximately 3-5 minutes, then add the egg, vanilla and melted cooled chocolate and beat to combine.
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Add the dry ingredients to the creamed butter mixture and combine with the flat beaters or with a wooden spoon or spatula, then fold in the walnuts and chocolate chips.
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Drop by heaping tablespoons or a small/medium cookie scoop on the prepared baking sheets and bake approximately 10 minutes. Let cool 10 minutes on the baking sheet then move to a wire rack to cool completely before serving. Enjoy.
How to store these cookies?
Ensure your cookies have cooled completely before storing them in an airtight container at room temperature for up to one week. For longer storage you can also freeze them in a zip-top bag for 1 month up to 3 months. Thaw at room temperature and for that freshly baked cookie taste, heat them up for 3 minutes at 350°F.Â
Can I freeze the cookie dough?
Yes! Once the walnut chocolate chip cookies dough is scooped onto the baking sheet, flash freeze the cookie dough balls until solid. Transfer to a freezer safe bag and store in the freeze for up to 30 days. Bake from frozen adding a few minutes to the baking time.Â
Calories: 103kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 28mg | Potassium: 38mg | Sugar: 7g | Vitamin A: 100IU | Calcium: 12mg | Iron: 0.5mg
Updated from February 8, 2018.