Description
These Best Chewy Chocolate Chip Walnut Cookies combine rich semi-sweet chocolate chips and chunks with crunchy walnuts for a perfect balance of textures. Soft and chewy on the inside with a slightly crisp edge, these large cookies are sure to satisfy any chocolate lover’s craving. Easy to prepare and bake, they make an ideal treat for sharing or gifting.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 eggs, room temperature
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Add-ins
- 1 1/2 cups walnuts, roughly chopped
- 1 cup semi-sweet chocolate chips
- 1 cup semi-sweet chocolate chunks
- (Optional) Flaked sea salt for sprinkling
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream the wet ingredients: In a large mixing bowl, use an electric mixer to beat together the softened butter, packed brown sugar, and granulated sugar until the mixture becomes light and fluffy. Then add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. This results in a smooth, creamy base for your dough.
- Add dry ingredients: Gradually mix in the all-purpose flour, baking soda, and salt on low speed, stirring until just barely combined to avoid overmixing and maintain cookie chewiness.
- Fold in chocolate and nuts: Gently fold in the semi-sweet chocolate chips, chocolate chunks, and roughly chopped walnuts using a spatula, distributing them evenly throughout the dough. Optionally sprinkle in flaked sea salt for an extra flavor boost.
- Shape and bake cookies: Using a large cookie scoop, drop the dough onto the prepared baking sheet, spacing about six cookies per sheet since they are large. Wet your hands with water and gently flatten each dough ball slightly for even baking. Bake for 15 minutes. The cookies should look slightly underdone when you take them out to achieve a chewy texture.
- Cool down: Let the cookies cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely. This finishes the baking process and ensures perfect chewiness.
Notes
- For more intense walnut flavor, toast the walnuts lightly before chopping and adding to the dough.
- Using both chocolate chips and chunks gives varied texture and extra melty pockets of chocolate.
- Wetting your hands before flattening the dough prevents sticking and helps shape the cookies evenly.
- Do not overbake; the cookies will continue to set while cooling to maintain a chewy center.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
