I’ve tested quite a few chocolate chip cookie recipes in the past, and while many of them were good, like everyone else, once they find their favorite, I think I’ve found mine too. These chocolate chip and walnut cookies have everything I want in a classic treat: a chewy center, crisp edges, rich chocolate, and the crunch of toasted walnuts.
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Why This Recipe Works
These aren’t fussy cookies. The method is straightforward, but the results taste like you’ve put in hours. The mix of semisweet and milk chocolate keeps the flavor balanced, not too bitter, not too sweet. Walnuts add texture and a nutty depth that pairs perfectly with chocolate. The dough is forgiving, easy to freeze, and bakes up beautifully every time.
Ingredients (and why they matter)
- Butter – the base of any great cookie that brings richness and tenderness.
- Brown sugar – adds caramel notes and chewiness.
- Granulated sugar – balances sweetness and helps with crisp edges.
- Eggs – bind the dough and create structure.
- Vanilla extract – deepens flavor and rounds out the sweetness.
- All-purpose flour – keeps the cookies sturdy but soft.
- Salt – enhances every flavor and balances sweetness.
- Baking soda & baking powder – create lift and softness.
- Semisweet chocolate chips – give a strong, chocolatey bite.
- Milk chocolate chips – add creaminess and contrast.
- Walnuts – provide crunch and nutty flavor that makes these cookies memorable.
Step-by-Step Instructions
- Preheat the oven and line your baking sheet with parchment paper.
- Cream the butter with both sugars until light and fluffy.
3. Beat in the eggs and vanilla until smooth.
4. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
5. Add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chocolate chips and walnuts.
7. Scoop the dough onto the prepared sheet, spacing them apart to allow spreading.
8. Bake until the edges are golden but the centers are still soft.
9. Let the cookies cool briefly before moving them to a rack.
Expert Tips
- Toast your walnuts before mixing them in for extra flavor.
- Don’t overbake. Remove the cookies when the centers still look a little soft. They’ll set as they cool.
- Chill the dough for at least 30 minutes if you prefer thicker cookies.
- For bakery-style size, use a larger scoop and extend the baking time slightly.
Storage
These cookies keep well in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 3 months, or freeze unbaked dough balls and bake them directly from frozen.
What to Serve With
- A glass of cold milk for the classic combo.
- A cup of coffee or espresso to cut through the sweetness.
- Warm cookies with vanilla ice cream for a quick dessert.
More Recipes To Love
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- Easy Dark Chocolate Walnut Cookies
- Trail Mix Cookies- (Vegetarian and gluten free recipe )
- Kossuth Kifli Half Moon Cookies
- Pie Crust Mini Turnover Cookies With Jam
- Easy Oatmeal Peanut Butter Cookies
📖 Recipe
The Best Chocolate Chip and Walnuts Cookies
Equipment
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 cup white granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup chopped nuts I used walnuts
Instructions
- Preheat oven to 375F.
- Beat together butter, brown sugar, white sugar, egg, and vanilla until smooth and well combined.
- In a different bowl, mix flour, salt, baking soda, baking powder.
- Add the flour to the previous mixture and mix until well incorporated.
- Add the chocolate chips and the nuts.
- Mix well.
- Scoop ¼ cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper.
- Bake for 12 to 16 minutes, depending on how chewy or crunchy you like your cookies. Transfer hot cookies with a spatula to a rack to cool. Serve.
Bill Elkins says
Instead of the butter, can you used butter flavored crisco, I like using it in the recipe that I have now but mine do not stay thick like yours in the picture.
The Bossy Kitchen says
Hi Bill, I have to confess that I am one of these people who never, ever used Crisco products before, so I am not sure how the recipe behaves with it. However, I looked at Crisco website FAQs and I found out that if you substitute butter with Crisco, you need to add the same amount of Crisco plus some water. So, this recipe requires 1 cup butter, right? You can use 1 cup Crisco and add 2 tablespoons water to it. Then proceed with the rest of the recipe. These cookies are thick and don't spread like a regular chocolate chip cookie, but if you use Crisco, I assume the texture is going to be a little bit different. I would say, use what you have and enjoy the cookies like that and when you have the opportunity to get some real butter, make the recipe again and see the difference. Remember that butter is a saturated fat that also contains some milk, while Crisco is a hydrogenated oil that looks like lard. Big difference in the way baked goods react to it! Good luck!
Jac says
The cookies dough was delicious! But at 1 tbsp/cookie my first batch burnt ?♀️ Second batch the over went to 350 for 10 min and they came out a little crisp but pretty good. Next time I’ll make bigger cookies ?♀️?
The Bossy Kitchen says
Hi Jac, My recipe says:"Scoop 1/4 cup batter for each cookie about 2 inches apart on baking sheets lined with parchment paper." So you need to use a 1/4 cup to measure the dough for each cookie. Then you bake the cookies for 12-16 minutes based on how crunchy or chewy you want them. A tablespoon of dough is very small and the cookies will burn if you bake them for 16 minutes, for example. This recipe makes big cookies, not small ones. If you want to change the size of the cookie you will definitely need to adjust the temperature. Make them again and let me know how they came out this time. These cookies are awesome if you make them right. 🙂
Athena says
Should I use dark or light brown sugar?
The Bossy Kitchen says
Light brown sugar. I corrected the recipe. Thank you for noticing the detail.
Veronica says
I made these cookies with my Grand-kids and they love them, and we (adults) loved. definitely the best recipe I've come a crossed. a keeper recipe for us for sure.
Desiree says
For the butter, is it salted or unsalted?
The Bossy Kitchen says
It should be unsalted.
Maria says
These cookies were a hit! Thank you for the recipe.
The Bossy Kitchen says
I am so happy to hear that! You are very welcome!
Tamara says
Perfect cookies! We made them exactly like the recipe and they couldn’t have turned out better. Thank you!!!
The Bossy Kitchen says
So awesome! Thank you for writing back to leave a review!
Shirley Anderson says
The cookies were amazing. Do you have a recipe for rice pudding
The Bossy Kitchen says
Hi Shirley,
Yes, I do have two recipes or rice pudding. One is done on the stove and the other one is done in the oven. Here is the stove one: https://www.thebossykitchen.com/classic-stovetop-rice-pudding/ and here is the oven one: https://www.thebossykitchen.com/romanian-apple-rice-pudding/. I am happy you liked the cookies.
Michael says
These are amazing and I thank you for the recipe as I had lots of fresh walnuts right from the tree.
The Bossy Kitchen says
Fresh walnuts right from the tree are fantastic! Next time, try this recipe: https://www.thebossykitchen.com/easy-dark-chocolate-walnut-cookies/. It uses lots of walnuts as well. Thank you for visiting and also making the cookies.
N says
Can you freeze these before baking if making the dough ahead of time?
The Bossy Kitchen says
Yes, you can.
Jazzy says
I have used this recipe for a couple of holidays past years. Thank you they are amazing
The Bossy Kitchen says
Thank you, Jazzy!