Walnut Chocolate Chip Cookies

Walnut Chocolate Chip Cookies are a classic. The combination of walnuts and chocolate chips makes for a timeless cookie flavor. The nutty crunch of the walnuts, the sweetness of the chocolate chips, and the chewy texture all mingle to make these cookies simply irresistible. Bake up a batch to enjoy at home as a special goody, or make them for a crowd-pleasing treat for holidays or parties. And if you love a good homemade cookie, also check out my recipe for White Chocolate Chip Cookies with Cranberries. 

Walnut Chocolate Chip Cookies

Truth be told, I do have a bit of a sweet tooth, and I indulge it a little bit on most days. I’m not talking about anything extravagant, but a small morsel of a sweet treat is usually enough to satisfy my craving. A small slice of pie or one or two cookies is a perfect treat for a coffee break or dessert. And one of my favorite goodies to have on hand is a batch of these Walnut Chocolate Chip Cookies.

These delicious cookies are a little crispy on the outside and chewy in the center. And while I’ve never met a chocolate chip cookie I didn’t like, chocolate chip cookies with walnuts are something special. There is something about the added walnuts that makes these cookies just extra good. 

And if you’re looking for a special treat for a party, potluck, or holiday gathering, these cookies are great for that. But be aware that some folks have tree nut allergies that can be severe. So if there are concerns with that, I suggest leaving out the walnuts or making another type of cookie like my Old-Fashioned Gingersnaps, or White Chocolate Cranberry Cookies. And just to be safe, I like to put a label on my cookie serving platters, just so everyone knows what type of cookie I’m serving. 

For a nuttier flavor, give the walnuts a light toasting.

The ingredients for Walnut Chocolate Chip Cookies are simple:

Butter – I use salted butter. If you’re going to use unsalted butter, add a pinch more salt to the dough. 

Sugar – I like to use raw or unrefined cane sugar because I enjoy the slight molasses flavor. But you can also use any type of granulated sugar in the recipe. 

Brown Sugar – Use light or dark brown sugar. Brown sugar will have a more pronounced molasses flavor. 

Egg – A good quality large egg is what you need here. 

All-Purpose Flour – I like to use unbleached all-purpose flour, but use whatever kind you like and have on hand. 

Baking Soda – Use baking soda, not baking powder. Baking soda will make your cookies nice and chewy. 

Salt – A fine salt like table salt or fine sea salt is my preference. But if you want to use a flaky Kosher salt, you will need to double the amount of salt the recipe calls for. 

Walnuts – Use English walnuts, not black walnuts. English walnuts are your common grocery store walnuts. You can use walnut pieces, or chop your own walnuts. I like to toast them in the oven for a few minutes before using them. 

Chocolate Chips – I prefer to use semisweet chocolate chips. You can use milk chocolate, but you end up with a much sweeter cookie.

Chocolate Chip Cookies with Walnuts

Tips for making the Best Chocolate Chip Cookies with Walnuts:

  • Cream the butter and sugars together until light and fluffy, then mix in the egg and vanilla. 
  • Don’t overmix the dough or you will end up with tough cookies. Mix until the ingredients are just combined. 
  • This is an optional step, but for a richer, nuttier flavor, lightly toast the walnuts. It takes only a few minutes but makes a difference in flavor. You can toast them in the oven (my preference), in a dry skillet, or in the microwave. This article on how to toast walnuts gives good instructions for the 3 different methods.
  • Use a cookie scoop to portion the dough into equal-sized balls. This will help the cookies bake evenly.
  • Line your cookie sheet with parchment paper or a silicone baking mat. This will prevent the cookies from spreading too much and will help them to bake evenly. If you are using an unlined cookie sheet, make sure it is ungreased.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Cookies with Walnuts

If you try this recipe for Walnut Chocolate Chip Cookies, I hope you love it. And follow me on FacebookPinterest, and Instagram so you don’t miss a post. 

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Chocolate Chip Cookies with Walnuts

Walnut Chocolate Chip Cookies

  • Author: Melissa | My Homemade Roots
  • Total Time: 30 minutes
  • Yield: about 3 dozen cookies 1x


These walnut chocolate chip cookies are the perfect balance of chewy and crispy, with a rich chocolate flavor and a nutty walnut crunch. They’re easy to make and perfect for any occasion, from a cozy winter day to a summer get-together.


Units Scale
  • 1 cup of butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 tsp. salt
  • 1 c. coarsely chopped nuts
  • 1 1/2 cups semi-sweet chocolate chips (12-ounce package)


  1. Heat oven to 375 degrees Fahrenheit. 
  2. Add the flour, cinnamon, baking soda, and salt to a mixing bowl. Whisk to combine and set the bowl aside.
  3. Using a stand mixer or a hand mixer, beat the butter and sugars until light and creamy. Mix in the egg and vanilla extract. 
  4. Mix in the nuts and chocolate chips. 
  5. Using a cookie scoop or a tablespoon, drop the dough onto an ungreased cookie sheet, or a cookie sheet lined with parchment paper or a silicone baking mat. If using a tablespoon, make sure to use a rounded spoonful of dough. 
  6. Bake until lightly brown, about 9-11 minutes. Don’t overbake the cookies or they will be dry. 
  7. Remove the pan from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. Make sure the cookies are completely cool before storing them. Store them at room temperature in an airtight container for up to a week. Or you can store them in the freezer in airtight freezer bags for up to 3 months.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes


  • Holly
    August 29, 2023 at 10:57 pm

    Delicious! These are my new favorite treats to have with my afternoon coffee.

  • James
    September 18, 2023 at 12:00 am

    These were so good. We all especially loved the walnuts. Will make again.


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