Chocolate Chip Walnut Cookies

1 from 1 vote

Chocolate Chip Walnut Cookies

These chocolate chip walnut cookies are thick, chewy and packed with flavor thanks to toasted walnuts, warm vanilla and tons of chocolate chips. The perfect way to switch up a classic - these nutty chocolate chip cookies take little effort and taste like they're from a bakery!

Prep Time15

Cook Time12

Total Time45

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Walnut Cookies

Servings: large cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1/2 cup chopped walnuts
1 2/3 cup all-purpose flour
2 teaspoons cornstarch AKA cornflour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt feel free to use less if you prefer
1/2 cup unsalted butter cold & cut into chunks
1/2 cup brown sugar packed
1/2 cup granulated sugar
1 1/2 teaspoons vanilla extract
1 large egg
3/4 cup chocolate chips

Instructions

Preheat the oven to 350F (180C or 170C on a fan forced oven).
Add the chopped walnuts to a cookie sheet and spread into an even layer.
Bake in the preheated oven for 8-10 minutes or until you can smell a nutty aroma. Be careful not to let the nuts burn. Remove from the oven and leave the oven turned on.
Line cookie sheets with parchment paper for baking the cookies.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
In a large bowl beat the butter, brown sugar and granulated sugar until fluffy.
Beat in the egg and vanilla extract. Be sure to scrape down the sides and bottom of the bowl.
With the mixer on a low speed, beat the flour mixture into the butter mixture. Gradually increase the speed until combined. The batter will be thick.
Stir in the toasted walnuts and chocolate chips. I always reserve a few extra chocolate chips for dotting on top of each cookie.
Form the dough into balls with about 3 tablespoons of dough each. You can use a large cookie scoop or a 2 scoops of a medium cookie scoop. You'll get 10-11 very large cookies.
Place cookie dough balls at least 2 inches apart on the lined cookie sheets. Bake 1 cookie sheet at a time in the oven for 10-12 minutes, or until the tops look just set. As one sheet is baking, place any cookie sheets with unbaked dough in the fridge.
Cool baked cookies on the cookie sheet for at least 10 minutes. Optionally, add a few extra chocolate chips on top of each cookie.

Notes

Walnuts: Measure the walnuts after chopping. Toasting the walnuts is optional but recommended.
Smaller Cookies: If you prefer to make smaller cookies, form the dough into balls with about 1.5 tablespoons of dough each. The cookies will bake for 8-10 minutes
Freezing the Cookie Dough: Cookie dough balls can be placed in a freezer bag and frozen for up to 3 months. Bake from frozen, as directed in the recipe. They'll likely need 1-2 minutes longer.
Storage: Store cookies in an airtight container at room temperature for up to 4 days. Cookies are always best fresh.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 10 equal cookies. You may be able to get 11 large cookies from the recipe.

Nutrition