Thick and chewy walnut chocolate chip cookies are sure to satisfy any cookie craving!
Thin and crispy, soft and chewy, or thick and cake-like. What’s your favorite type of chocolate chip cookie? I’ll take them all!
I’ve made quite a few chocolate chip variations over the years, but this one is my absolute favorite. If I could only have one kind of cookie for the rest of my life, it would be these walnut chocolate chip cookies.
These are not your average cookie. Just like the chocolate chip cookies I shared earlier this week, each baked cookie is made from a hefty half cup of cookie dough.
These walnut chocolate chip cookies are thick, chewy, and not very sweet.
I’ve really tried to cut back on the amount of sugar and butter in this recipe to help keep the cookies on the thick side. (High amount of sugar and butter causes cookies to spread out during baking.)
Ingredients and Substitutions
For best results, measure ingredients by weight using a kitchen scale. However, if you prefer to use volume measures (cups), use the spoon and level method to measure dry ingredients.
- Unsalted Butter : Use softened, room temperature unsalted butter. Omit salt in the recipe if you choose to use salted butter. Vegan butter or solid coconut oil may be used for a dairy free option.
- Egg Yolks: This recipe uses two additional egg yolks along with one egg. The extra yolks provide extra fat and flavor. It also gives the cookie it’s chewy texture.
- Pure Vanilla Extract: Use highly quality PURE vanilla extract. Alternatively, you may use vanilla bean paste or scrape out fresh vanilla bean pods. Alternative flavor options: maple extract or almond extract.
- Bread Flour: Bread flour has a higher protein content than all-purpose flour. The extra protein gives the cookie more structure. However, you substitute equal amount of all-purpose flour.
- Walnuts: For best flavor, lightly toast walnuts before adding to cookie dough. Almonds, pecans, or macadamia nuts are great alternatives.
- Chocolate Chunks: Use quality dark chocolate, preferably 60-72% dark chocolate. Chop your favorite chocolate bar or simply use packaged chocolate chunks (or chocolate chips).
Why Use Bread Flour For Cookies?
Bread flour has a higher protein content compared to all-purpose flour. Higher protein results in more gluten formation and higher liquid retention. This produces a chewier cookie.
Cookies made with bread flour have more bite and structure. The outside forms a crust, while the inside of the cookie remains soft and chewy.
Just stick to standard all-purpose flour if you don’t have bread flour.
How to Portion Cookie Dough
Evenly portioned cookie dough is important! Similarly sized dough will bake at the same rate.
Imagine baking a baseball size cookie dough alongside a golf ball size dough. The smaller sized cookie will cook faster. It will dry out and burn long before the bigger cookie is finished baking.
These walnut chocolate chip cookies are portioned using a #8 scoop or a 1/2 cup measuring cup. It is a massive and hefty cookie. Each cookie is made from roughly eight tablespoons of dough!
To bring the size to perspective, most cookie recipes call for one rounded tablespoon of cookie dough!
BAKING 101: Cookie Scoop Sizes
The number size of a scooper is equal to how many scoops it would take to fill a quart container.
For example, size 1 scoop takes one scoop to fill a quart. A size 20 scoop would take twenty scoops to fill a quart.
In other words, the large the scoop number, the smaller to scoop capacity. Or, the smaller the scoop number, the bigger the scooper size.
Recipe Variations
There are several ways to customize these chocolate chip cookies to your liking! Here are some options:
Chocolate Chunk Cookies : Swap out the chocolate chips or packaged chocolate chunks. Instead, chop up your favorite chocolate candy bar.
Pecan Chocolate Chip Cookies : Substitute chopped almonds or chopped pecans in place of walnuts.
Toffee Chocolate Chip Cookies: Use homemade toffee pieces (or store-bought toffee bits) to make these decadent cookies.
I love cookies fresh from the oven when the chocolate is melted and the insides are still little gooey. These cookies definitely do not disappoint.
Cookie Storage
Completely cool cookies to room temperature before storing. Keep in an airtight container at room temperature for up to five days. For best results, store in a cool, dry place away from heat or direct sunlight.
These are great for road trips, airplane snacks, or mailing to loved ones. They remain soft days after baking!
Related Cookie Recipes
- Almond Chocolate Chip Cookie Bars
- Peanut Butter Chocolate Chunk Skillet Cookie
- Toffee Chocolate Chip Cookie Wedges
Walnut Chocolate Chip Cookies
Ingredients
- ¾ cup unsalted butter, (170 g) softened
- ½ cup granulated sugar, (100 g)
- ¾ cup dark brown sugar, (150 g), packed
- ¾ teaspoon kosher salt
- 1 large egg
- 2 large egg yolks
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups bread flour*, (325 g)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup lightly toasted walnuts, (115 g) , roughly chopped
- 1 cup dark chocolate chunks , (170 g) or chocolate chips
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream together butter, sugar, brown sugar, and salt until smooth. Scrape down bowl as needed.
- Add egg and egg yolks one at a time, mixing on low speed until fully incorporated. Add vanilla. Mix on medium speed for 2-3 minutes until batter is thick, fluffy, and pale.
- In a separate bowl, whisk together flour, baking soda, and baking powder. Add to mixing bowl and mix on low speed until combined. Fold in chopped walnuts and chocolate chunks.
- Scoop cookie dough into ½ cup mounds using a #8 scoop or a measuring cup. Place on mounds on a parchment lined baking sheet. Cover with plastic wrap and place in the freezer for 1 hour until solid (or in the fridge for a few hours until solid).
- Preheat oven to 350°F. Space solid cookie mounds at least 3 inches apart on a parchment lined baking sheet. Bake for 20-22 minutes until the edges of the cookies are set. Cool cookies on on baking sheet. Enjoy cookies warm.
Notes
- I used bread flour due to its higher protein content. If desired, simply substitute equal amount of all-purpose flour.
- To toast walnuts: bake in a 350 degree F oven for 8-10 minutes until nuts are light golden brown. Chop nuts once cooled. Allow nuts to cool to room temperature before adding to cookie dough.
- The listed cooking time above is for 1/2 cup sized cookie dough mounds. If you scoop smaller cookies, you will have to adjust the baking time.
- Use good quality dark chocolate. I prefer 72% dark chocolate.
- Store cooled cookies in an airtight container for up to five days. Reheat in the microwave for a few seconds to refresh cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Oh my my MARYANNE… look at those yummy photographs. I am a cookie person… I will try this recipe asap at home. Homemade cookies are best for gifting purposes also. Thanks a lot for sharing this recipe with all of us dear. Regards.
hi Maryanne just found your blog. its beautiful organized, btw I wanna try this recipe, but Im from Indonesia and usually use grams, could you also add gram measurement? thank you.
Hey, MARYANNE, I simply love treats like this one especially walnut cookies.. this really looks soooooooo yum. My hubby would definitely love these cookies. Can’t wait to give it a try. Thanks for sharing this recipe with us. Looking forward to more yum dishes. Thanks a lot. Best wishes and Regards.
I simply looove treats like this one! Cannot wait to give it a try!
Thanks! Happy baking!
Yea, I think I like all types of cookies. Definitely intrigued to try out the bread flour as an alternative option. Yum!
Favourite type of chocolate chip cookie? I think I like them all too! Give me a stack and a big glass of cold milk and I’m quite content :) These look so chocolatey and delish! Love the walnut addition in there!