Dessert

Chocolate Chip Walnut Cookies Recipe

ByLila Prescott December 22, 2025December 22, 2025

Introduction

These Chocolate Chip Walnut Cookies are a perfect balance of sweet and nutty flavors with a delightful chewy texture. Loaded with both semi-sweet and white chocolate chips, plus toasted walnuts, they make a wonderful treat for any occasion. Ready in just 25 minutes, they’re easy to whip up and hard to resist.

A white plate holds a pile of soft chocolate chip cookies. Each cookie has a light golden-brown base with a slightly crispy edge and a chewy center. The cookies are filled with dark brown and white chocolate chips scattered unevenly on top and throughout. The textures of the cookies show some cracks and folds, giving a fresh, homemade look. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups all-purpose flour
3/4 teaspoon salt

1 cup unsalted butter (room temperature)
1 cup granulated sugar

1 cup packed brown sugar
2 large eggs

2 teaspoons vanilla extract
2 teaspoons hot water
1 teaspoon baking soda

1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1 cup chopped walnuts (lightly toasted for more flavor)

Flaky sea salt (optional for sprinkling on top)

Instructions

Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Step 2: In a mixing bowl, whisk together the flour and salt. Set this dry mixture aside for later.

Step 3: Using a hand mixer, cream the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2 minutes.
Step 4: Add the eggs and vanilla extract to the creamed mixture and beat until combined. Dissolve the baking soda in hot water and mix it into the batter.
Step 5: Set the mixer to low speed and gradually blend in the dry ingredients. Mix just until combined—avoid over mixing to keep the cookies tender.

Step 6: Gently fold in both types of chocolate chips and the toasted walnuts.
Step 7: Scoop about 2 tablespoons of dough per cookie using a medium cookie scoop or spoon. Roll each into balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. For extra chocolatey goodness, press a few additional chocolate chips on top of each dough ball.
Step 8: Bake the cookies for 10 to 12 minutes, until the edges are just golden brown. The centers may look slightly underdone, but they will firm up as they cool. Avoid over baking to keep them soft.

Step 9: Remove the cookies from the oven and let them rest on the baking sheet for a few minutes to set. Serve warm or transfer to a wire rack to cool completely. Optionally, sprinkle flaky sea salt on top for a flavor contrast.

Tips & Variations

Lightly toast the walnuts before adding them for enhanced flavor and crunch.
For a richer taste, swap 1/2 cup of flour with whole wheat flour or oat flour.

Try adding a teaspoon of cinnamon or espresso powder to the dry ingredients for a subtle twist.
Use dark chocolate chips instead of semi-sweet for a deeper chocolate flavor.
Chill the dough for 30 minutes before baking to reduce spreading and intensify flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container or bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the oven. If you prefer, you can also freeze the cookie dough balls and bake them fresh when desired; just add a couple of extra minutes to the baking time.

How to Serve

A close-up view of a stack of soft, golden brown cookies filled with dark brown and white chocolate chips spread unevenly across each cookie's surface. The cookies have slightly cracked edges and a chewy texture with small air pockets visible. They are piled on a white plate, sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the walnuts with another nut or ingredient?

Yes, you can replace walnuts with pecans, almonds, or even seeds like sunflower or pumpkin seeds depending on your preference or dietary needs.

Why do my cookies spread too much while baking?

Cookies can spread excessively if the dough is too warm or if too much butter is used. Chilling the dough before baking and measuring ingredients accurately can help control spreading.