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.
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