Chocolate Chip Walnut Cookies are a delicious twist on the classic chocolate chip cookie. The addition of walnuts adds a unique flavor and texture to the cookie, making it a new favorite for everyone who tries it. The cookies are soft and chewy, with a perfect balance of sweetness and saltiness. They are sure to become a regular part of your cookie rotation!

Enjoy this recipe for huge and thick walnut chocolate chip cookies with lots of chocolate chips and walnuts with golden brown edges and ooey and gooey centers!

TIP – You can make these smaller – just decrease the baking time to 8 minutes and lower the oven temperature to 350*. 

They are huge, airy, flavorful, soft, and crispy on the outside. If that is the kind of cookie you want to make at home, try this recipe to make baked cookies! 

Many nights after dinner is cleaned up in our house, we like to grab all the ingredients to make some dessert! We love everything – like cookies, brownies, cupcakes, and pies. So we have many recipes we bake. 

We also love to experiment in the kitchen. We have made so many cookie recipes! My youngest daughter has said that when she grows up she wants to be a bakery owner. 

Baking with your kids is so much more than making a mess! You are spending time together and talking about your day. Sure, it can get messy, but you are making so many memories – and maybe even inspiring your child’s future career! 

More delicious recipes: 

• Chocolate Chip Cookie Recipe Without Brown Sugar
• Easy Ritz Cracker Cookie Recipe
• Peanut Butter Sugar Cookie Recipe
• Brownie Mix Cookie Recipe – Just 5 Ingredients! 
• Chocolate OREO-Stuffed Cookies Recipe 
• My favorite chocolate chip cookie recipe – the secret ingredient is pudding!

 

 

 

Regular chocolate chip cookies are great, but sometimes you want to bake a cookie that fits in your whole hand. A cookie that is thick and ooey-gooey. A cookie that you get at a bakery with a yummy chewy texture! 

I have heard a lot about how delicious Levain Bakery Cookies taste. They are light and airy, and full of flavor. They are thick, chewy cookies filled with tons of chocolate chips and walnuts! These cookies have all those flavors too!

Tools you need to make this chocolate chip walnut cookies recipe:

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• Stand mixer – but you could still use a hand mixer if that is all you have.
• Large Cookie Sheet
• Large Cookie Scoop
• rubber spatula
• Cookie Spatula
• Wire Rack to cool cookies
• Pure vanilla extract is always the best but use what you have!

 Thick Chocolate Chip Walnut Cookies

 

Scroll to the bottom for the printable recipe card.

Bakery Cookies Recipe – Chewy Chocolate Chip Walnut Cookies

• 1 cup, cold unsalted butter, cut into small cubes
• ¾ cup lightly packed light or dark brown sugar
• ½ cup white granulated sugar
• 2 large eggs, room temperature
• 1 cup of cake flour
• 1 ¾ cup all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups roughly chopped walnuts
• 2 cups semi-sweet chocolate chips or chocolate chunks + Extra chocolate chips to add to the top.

 

Instructions for easy chocolate chip walnut cookies:

1. Preheat oven to 410°F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
2. In the large bowl of a stand mixer, add butter and white sugar and dark or light brown sugar.
3. Using the paddle attachment, cream until light and fluffy, about 2 minutes. – Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
4. Scrape down sides and bottom of the bowl, then add in eggs.
5. Mix on medium speed until it is mixed well.
6. Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a medium bowl and add the dry ingredients to the wet ingredients.
7. Mix on the lowest speed, scraping the down off the sides of the bowl until the mixture is combined. Be careful not to over-mix.
8. Add the walnuts and mix on the lowest speed for about 5 revolutions until the walnuts are evenly incorporated into the dough.
9. Hand mix in the chocolate chips until combined.
10. Mix with your hands a few times to ensure the chocolate chips and walnuts are evenly distributed. The dough should be quite sticky.
11. To make the cookie dough balls, grab the dough by the handful and lightly form a loose ball. Keep it loose as the cookies should be airy and not compacted. You can also use a large cookie scoop but don’t pack it. Top with a few extra chocolate chips.
12. Only add four cookies on the prepared baking sheets, spacing them about 2 inches apart, so they don’t spread onto each other.
13. Bake Time: Bake only one cookie sheet at a time in the middle row of the preheated oven, for about 12-13 minutes. The tops of the cookies should be light brown, the dough should look cooked, but the cookies should not be fully set. It will also have crispy edges.
14. Let cookies cool for at least 15 minutes; this gives them a chance to set so that you can remove the cookies without them breaking and will also allow the inside of the dough to cook a little more. The cookies will still be gooey inside even after you wait 15 minutes.

TIP – You can make these smaller – decrease the baking time to 8-9 minutes and lower the oven temperature to 350*. 

Cookies are best eaten warm.

This perfect cookie has it all! When you take a classic chocolate chip cookie recipe and add crunchy walnuts, it’s the perfect balance of nutty flavor and chocolate!

Store leftover cookies in an airtight container for up to 4 days. I like to make extra chocolate chip walnut cookie dough and add them to a freezer-safe container. Then I can have this amazing cookie any time I want! Make sure you grab these ingredients the next time you go to the grocery store!

 

Yield: 12

Chewy Chocolate Chip Walnut Cookies Recipe

Print

Chocolate Chip Walnut Cookies are a delicious twist on the classic chocolate chip cookie. The cookies are soft and chewy, with a perfect balance of sweetness and saltiness.

Prep Time 10 minutes

Cook Time 12 minutes

Additional Time 15 minutes

Total Time 37 minutes

Ingredients

• 1 cup, cold unsalted butter, cut into small cubes
• ¾ cup lightly packed light brown sugar
• ½ cup granulated white sugar
• 2 large eggs
• 1 cup of cake flour
• 1 ¾ cup all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups roughly chopped walnuts
• 2 cups chocolate chunks or semi-sweet chocolate chips

Instructions

1. Preheat oven to 410°F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
2. In the large bowl of a stand mixer, add butter and white sugar and dark or light brown sugar.
3. Using the paddle attachment, cream until light and fluffy, about 2 minutes. - Since you are dealing with cold butter, start on low speed for about 30 seconds. Switch to medium speed for another 30 seconds and then high speed for 1 minute.
4. Scrape down sides and bottom of the bowl, then add in eggs.
5. Mix on medium speed until it is mixed well.
6. Add the cake flour, all-purpose flour, cornstarch, baking soda, and salt in a medium bowl and add the dry ingredients to the wet ingredients.
7. Mix on the lowest speed, scraping the down off the sides of the bowl until the mixture is combined. Be careful not to over-mix.
8. Add the walnuts and mix on the lowest speed for about 5 revolutions until the walnuts are evenly incorporated into the dough.
9. Hand mix in the chocolate chips until combined.
10. Mix with your hands a few times to ensure the chocolate chips and walnuts are evenly distributed. The dough should be quite sticky.
11. To make the cookie dough balls, grab the dough by the handful and lightly form a loose ball. Keep it loose as the cookies should be airy and not compacted. You can also use a large cookie scoop but don't pack it. Top with a few extra chocolate chips.
12. Only add four cookies on the prepared baking sheets, spacing them about 2 inches apart, so they don't spread onto each other.
13. Bake Time: Bake only one cookie sheet at a time in the middle row of the preheated oven, for about 12-13 minutes. The tops of the cookies should be light brown, the dough should look cooked, but the cookies should not be fully set. It will also have crispy edges.
14. Let cookies cool for at least 15 minutes; this gives them a chance to set so that you can remove the cookies without them breaking and will also allow the inside of the dough to cook a little more. The cookies will still be gooey inside even after you wait 15 minutes.

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