Here’s an easy and delicious Walnut Chocolate Chip Cookies recipe that combines the classic chewy chocolate chip cookie with the rich, nutty crunch of walnuts. Perfect for a cozy treat or sharing with friends.
Ingredients
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- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 2 tsp hot water
- 1/2 tsp salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Directions
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- Preheat oven to 350 F.
- Cream together the butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Dissolve baking soda in hot water.
- Add to batter along with salt.
- Stir in flour, chocolate chips, and nuts.
- Drop by large spoonfuls onto un-greased pans.
- Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
- Serve with a tall glass of cold fresh whole milk on the side.
Tips:
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- Walnuts: Toast walnuts (350°F for 8-10 minutes) for deeper flavor. Cool before adding to dough. Substitute pecans if preferred.
- Chocolate Chips: Use semi-sweet, dark, or milk chocolate chips, or chop a chocolate bar for varied texture. Mini chips work well too.
- Texture: For chewier cookies, slightly underbake (9-10 minutes). For crispier edges, bake 11-12 minutes.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze baked cookies (or dough balls) for up to 3 months.
- Variations: Add 1/2 cup dried cranberries or white chocolate chips for a twist. Use gluten-free 1:1 flour for a gluten-free version.
- Make Ahead: Prepare dough and refrigerate for up to 2 days or freeze dough balls for quick baking later.
Why It’s Great:
This recipe balances sweet, buttery dough with melty chocolate and crunchy walnuts, offering a classic yet elevated cookie that’s easy to whip up. Enjoy your Walnut Chocolate Chip Cookies!
If you want a smaller batch, tips for chewy vs. crispy texture, or a nut-free version, let me know in the comments below.
