Name: Walnut Chocolate Chunk Cookies Recipe
Prep time: 15 min
Cook time: 11 min
Total time: 41 min
Cuisine: American
Ingredients: 170 g unsalted butter (1 ½ sticks / 6oz); ½ cup light brown sugar (100g / 3 ½oz); ½ cup white granulated sugar (100g / 3 ½oz); 260 g plain flour (all-purpose flour) (2 cups / 9 ¼oz); ¾ teaspoon baking soda (bicarb soda); ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 large egg (room temperature); 1 egg yolk (from a large egg, room temperature); 1 teaspoon vanilla extract; 1 cup dark chocolate, chopped (140g / ~5oz); ¾ cup dried cranberries (105g / ~3 ½oz); ¾ cup walnut halves, roughly chopped (70g / 2 ½oz); Sea salt flakes for sprinkling

Print Recipe· 4.3 from 9 reviews

If you’re on the hunt for a cookie that perfectly balances rich, nutty flavor with decadent chocolate chunks, look no further than this Walnut Chocolate Chunk Cookies Recipe. These cookies are a delightful mix of buttery, chewy, and slightly crispy textures with bursts of tart cranberries and toasted walnuts in every bite. Whether you’re baking for a cozy afternoon treat or impressing friends at a gathering, this recipe is a standout favorite that’s surprisingly simple to make but leaves a lasting impression.

Ingredients You’ll Need

The image shows various baking ingredients placed neatly on a white marbled surface, each in a clear small glass bowl except for a single brown egg and a square block of butter on a piece of parchment paper. At the top left, there is a bowl with white flour, next to it on the right are two bowls containing light brown sugar and white sugar. Below those, there is one bowl with a golden liquid vanilla extract and one with reddish-brown cinnamon powder. At the far right, three small bowls are arranged vertically with white salt, white baking soda, and a bowl of flaky sea salt. Near the bottom left, there is a bowl with light brown walnuts and next to it, a bowl of dark red cranberries. Finally, at the bottom right, three dark brown pieces of chocolate rest on the white surface. photo taken with an iphone --ar 4:5 --v 7

Simple, quality ingredients come together in this Walnut Chocolate Chunk Cookies Recipe to create a flavor-packed cookie with the perfect texture and balance. Each ingredient plays a crucial role — from the browned butter that adds a deep caramel flavor to the sea salt flakes that enhance every sweet bite.

Unsalted butter (170g / 1 ½ sticks / 6oz): Browning the butter develops nutty, caramel notes that make these cookies unforgettable.
Plain flour (260g / 2 cups / 9 ¼oz): Provides structure and a tender crumb to the cookies.
Baking soda (¾ teaspoon): Gives a gentle lift ensuring a light texture without too much rise.
Ground cinnamon (½ teaspoon): Adds a subtle warmth and depth of flavor that complements the chocolate and walnuts.
Salt (½ teaspoon): Balances sweetness and enhances all other flavors.
Light brown sugar (½ cup / 100g / 3 ½oz): Contributes moisture and a rich caramel undertone thanks to its molasses content.
White granulated sugar (½ cup / 100g / 3 ½oz): For sweetness and a bit of crispiness to the cookie edges.
Large egg (1, room temperature): Binds the dough while adding richness.
Egg yolk (1, room temperature): Makes cookies extra tender and chewy.
Vanilla extract (1 teaspoon): Enhances the overall flavor with sweet and floral notes.
Dark chocolate, chopped (1 cup / 140g / ~5oz): The star ingredient that brings gooey, chocolatey goodness in chunks.
Dried cranberries (¾ cup / 105g / ~3 ½oz): For a tart contrast to the sweet chocolate and rich walnuts.
Walnut halves, roughly chopped (¾ cup / 70g / 2 ½oz): Adds crunchy texture and a deep, earthy nuttiness.
Sea salt flakes: Scattered on top to brighten flavors and add a sophisticated finishing touch.

How to Make Walnut Chocolate Chunk Cookies Recipe

Step 1: Preheat and Prepare Baking Sheets

Start by setting your oven to 180°C (160°C fan forced) or 350°F and line two large baking sheets with baking paper. This setup makes your cookie process smooth and ensures your cookies won’t stick or burn on the bottom.

Step 2: Brown the Butter

Melt the unsalted butter in a small saucepan over low-medium heat, swirling it gently until it bubbles and turns an amber-brown color. This step is key to infusing the cookies with a deep, nutty flavor that’ll make the Walnut Chocolate Chunk Cookies Recipe truly unforgettable. Let it cool for about 10 minutes before using.

Step 3: Mix Dry Ingredients

In a separate medium bowl, whisk together the plain flour, baking soda, ground cinnamon, and salt. Combining these now ensures even distribution of the leavening agent and spices throughout the dough.

Step 4: Combine Sugars and Butter, Add Eggs and Vanilla

Whisk the brown and white sugars into the browned butter until well combined. Then add the large egg, egg yolk, and vanilla extract, whisking it all together until the mixture is silky smooth.

Step 5: Fold in Flour

Gently fold the flour mixture into the wet ingredients using a spatula until about 90% combined. This preserves the dough’s tenderness and prevents overmixing, which can toughen cookies.

Step 6: Prepare Chocolate, Cranberries, and Walnuts

Set aside two tablespoons each of chopped chocolate and dried cranberries. Then fold the remaining chocolate chunks, cranberries, and chopped walnuts into the dough, distributing them evenly.

Step 7: Scoop and Arrange on Baking Trays

Using a 3-tablespoon cookie scoop, portion balls of dough onto the prepared baking sheets. Space them around 2 inches apart so they have room to spread nicely without merging.

Step 8: Add Salt and Cranberries, Bake

Sprinkle each dough mound with flaky sea salt and gently press the reserved cranberries on top. Bake for 10 to 11 minutes until the edges start to turn golden but the centers remain soft.

Step 9: Add Reserved Chocolate and Cool

While the cookies are still hot, press a little of the reserved chocolate chunks on top so they melt beautifully. Let the cookies cool on the trays for 5 minutes before transferring them to a wire rack to firm up into that perfect chewy-yet-crisp texture.

How to Serve Walnut Chocolate Chunk Cookies Recipe

A baking tray lined with parchment paper holds six evenly spaced cookie dough balls, each light brown with visible tiny dark chocolate bits and topped with a few bright red dried cranberries. To the right side on the white marbled surface, there are small piles of red dried cranberries, walnut pieces, and chunks of dark brown chocolate scattered. On the left, a brown cloth is casually folded on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light sprinkle of extra sea salt flakes or a few more walnut pieces on top adds an irresistible finishing touch, making each cookie look as good as it tastes. Fresh cranberries or a drizzle of melted dark chocolate can also elevate the presentation when serving guests.

Side Dishes

These cookies pair wonderfully with a creamy cup of hot coffee, a mug of warmly spiced chai, or a classic glass of cold milk. For a grown-up twist, serving alongside a scoop of vanilla ice cream enhances the sweet and savory flavors for dessert magic.

Creative Ways to Present

For gifting or parties, stack your Walnut Chocolate Chunk Cookies Recipe in a decorative tin lined with parchment paper, or arrange them in a rustic basket with a nut-themed kitchen towel. You can also sandwich them with a smear of walnut butter or cream cheese frosting to treat friends and family.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store any leftover Walnut Chocolate Chunk Cookies Recipe in an airtight container at room temperature. They will stay fresh and chewy for up to a week, making them a perfect make-ahead snack.

Freezing

This cookie dough freezes beautifully. Scoop the dough into balls, flash freeze on a tray, then transfer to a sealed freezer bag for up to 3 months. Bake from frozen, just adding a minute or two to the baking time for fresh-from-the-oven warmth anytime.

Reheating

To revive the lovely texture and melty chocolate, warm leftover cookies in a microwave for 10 to 15 seconds or in a low oven at 150°C (300°F) for 5 minutes. This step refreshes their freshly baked magic.

FAQs

Can I substitute walnuts with other nuts?

Absolutely! Pecans or hazelnuts work well as substitutes and provide a similar crunchy texture and rich flavor that pairs beautifully with chocolate chunks.

Is it necessary to brown the butter?

Browning the butter is highly recommended. It transforms the flavor from plain buttery to a complex, nutty caramel note that makes these cookies stand out.

Can I use regular baking powder instead of baking soda?

While baking powder can be used, it may alter the texture slightly. Baking soda helps create a soft, chewy cookie with crisp edges, so it’s best to stick to the original ingredient if possible.

How do I prevent the cookies from spreading too much?

Make sure your butter isn’t too warm when adding the sugars and keep the dough chilled if needed. Also, spacing the cookies about 2 inches apart helps them bake evenly without merging.

Can I add other dried fruits besides cranberries?

Yes, dried cherries, raisins, or chopped dried apricots can be great alternatives, lending their own unique sweetness and texture to the Walnut Chocolate Chunk Cookies Recipe.

Final Thoughts

This Walnut Chocolate Chunk Cookies Recipe is a true winner for anyone looking to impress with a homemade treat that’s as comforting as it is delicious. With every bite featuring a harmony of nutty, chocolatey, and chewy textures, you’ll soon find yourself reaching for these cookies time and time again. Happy baking, and don’t forget to share these gems with your favorite people!