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These chocolate chip walnut cookies are soft and chewy with a hint of warm spice! They’re ready in just 20 minutes and no dough chilling required. These might be my favorite cookies yet!
I can never say no to a chocolate chip cookie! Just like my pecan chocolate chip cookies, these walnut cookies are extra thick and soft. They’re packed with chocolate chips and walnuts, what could be better?
I love that these cookies are lightly spiced with cinnamon, it just makes them that much cozier. Plus, you can easily make these chocolate chip walnut cookies dairy free or vegan, so they are the perfect cookie to make if you have food allergies.
Why You'll Love These Chocolate Chip Walnut Cookies
- It only takes 20 minutes from start to finish to make these cookies, and zero dough chilling!
- These cookies are extra soft, thick and chewy.
- Each cookie is loaded up with chocolate chips and walnuts, plus the cookie dough has a hint of spice thanks to some cinnamon.
- All you need to make this recipe is one bowl and a few simple ingredients!
- Butter: you can use regular butter or vegan butter if you follow a dairy free diet.
- Flour: I’ve tested these walnut cookies with all purpose flour. If you need these cookies to be gluten free you can use all purpose gluten free 1-1 baking flour.
- Eggs: If these cookies need to be eggless or vegan, you can replace the egg with a flax egg! Just check out my eggless cookie recipe to learn how to make a flax egg.
- Walnuts: If you aren’t a big fan of walnuts you can swap them out for pecans.
- Cinnamon: I love adding a hint of ground cinnamon to these cookies, it makes them so cozy!
- Chocolate Chips: I’m using semisweet chocolate chips but you can also use milk chocolate chips or dark chocolate! You can also use a chopped up chocolate bar. If you’re dairy free or vegan you can use vegan chocolate chips.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. Set aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the white sugar and light brown sugar. Mix until light and fluffy.
Step 4: Add in the egg and vanilla extract, then beat until just combined.
Step 5: Add in the dry ingredients and mix until a dough starts to form. Stir in the walnuts and chocolate chips and stir until just combined.
Step 6: Using a spoon or a medium cookie scoop, scoop out 1.5-2 tablespoons of dough and place on the prepared baking sheet. Keep the cookie dough balls about 3-4 inches apart. Feel free to add more walnuts or chocolate chips on top of each ball of dough!
Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven once the edges look set but the middles look slightly underbaked. Let cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely.
FAQs and Expert Tips
To make these cookies vegan, swap out the egg for a flax egg and make sure to use vegan butter and vegan chocolate chips!
You probably added too much flour, which is why I always recommend using a kitchen scale to weigh your ingredients! If you over-mixed the cookie dough then that can also make your cookies dry and tough.
Nope! I’ve designed this cookie recipe so you don’t have to chill the dough.
- I always recommend using a kitchen scale to weigh your ingredients, especially your flour! If you aren’t using a scale then make sure you’re using the scoop and level method to weigh your flour.
- Make sure you don’t overmix the cookie dough. Mixing it too much can make the cookies dense and tough.
- I’ve got a few tips on how to make these cookies look bakery worthy! First up, add some extra walnuts and chocolate chips on top of each cookie dough ball before baking. Next, as soon as the cookies come out of the oven use a large glass or biscuit cutter to shape the cookies into a perfect round shape!
- I recommend slightly under-baking these cookies, this is going to give you super soft and gooey middles, and will be the number one factor in ensuring they stay this way for days! Take the cookies out of the oven once the edges have set but the middle still looks slightly under baked. They’ll continue baking on the baking sheet!
Storage and Freezing Instructions
Store these chocolate chip walnut cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
To freeze, place the baked cookies in a freezer bag for up to 2 months. Let thaw at room temperature before enjoying.
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Chocolate Chip Walnut Cookies
- ¾ cup butter, softened (regular or vegan)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 2 cup + 2 Tablespoons all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup semisweet chocolate chips or chopped chocolate (regular or vegan)
- ¾ cup walnuts, roughly chopped (plus more for topping)
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the flour, salt, cinnamon, and baking soda until a dough forms. Stir in the chocolate chips and walnuts and mix until just combined.
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.