Walnut Chocolate Chip Cookies

Thick, bakery-style cookies packed with toasted walnuts, gooey chocolate chips, and a hint of espresso. A perfectly crispy edge with a soft, chewy center cookie perfection!

Iram Mansoor

Walnut Chocolate Chip Cookies

No ratings yet

Thick, bakery-style cookies packed with toasted walnuts, gooey chocolate chips, and a hint of espresso. A perfectly crispy edge with a soft, chewy center cookie perfection!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Chill Time 40 minutes mins

Servings: 6 Large Cookies

Ingredients Method Video Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

• 2 cups + 2 tbsp all-purpose flour
• 2 tsp corn starch
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp espresso powder, optional
• 3/4 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 cup salted European-style butter, cold, cut into cubes
• 1 tbsp vanilla bean paste or pure vanilla extract
• 1 large egg cold
• 1 large egg yolk cold
• 1 cup toasted walnuts, roughly chopped
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips

Method

 

Prepare the Dry Ingredients

1. In a medium bowl, whisk together:

   – All-purpose flour

   – Corn starch

   – Baking soda

   – Baking powder

   – Espresso powder
2. Set aside.

Make the Wet Batter

1. In the bowl of a stand mixer (or using a hand mixer):

   – Add the cold egg and cold egg yolk.

   – Add the dark brown sugar and beat on medium speed for 2 minutes until light and fluffy.

   – Add the granulated sugar and mix for 1 more minute until well combined.

   – Add the cold cubed butter and beat for 2–3 minutes until the mixture is smooth and cohesive.

   – Add vanilla bean paste and mix briefly to combine.

Combine and Fold

1. Gradually add the dry ingredients into the wet mixture.
2. Once mostly combined, fold in the toasted walnuts and both chocolate chips using a spatula.
3. The dough will be thick and slightly stiff, avoid overmixing to maintain a soft texture.

Shape and Chill

1. Form dough into 6 oz (about 170g) tall cookie dough balls.
2. Place on a parchment-lined baking sheet.
3. Freeze the dough balls for 30–40 minutes (do not skip this step, it helps retain thickness during baking).

Bake

1. Preheat the oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Place a maximum of 4 dough balls per sheet, spaced apart to allow spreading.
4. Bake directly from frozen for 15–18 minutes, or until cookies are golden brown around the edges but still soft in the center.

Cool & Serve

1. Let cookies cool completely on the baking sheet for 1 hour before serving.
2. Enjoy warm or store in an airtight container for up to 5 days.

Video

Notes

 Serving Suggestions

• Serve warm with a glass of cold milk or a latte.
• Add flaky sea salt on top before baking for a gourmet twist.
• Reheat for 10 seconds in the microwave for that fresh from the oven gooeyness.

Tips & Notes

• Cold ingredients are key: Using cold butter and eggs helps maintain the thick, chewy texture.
• Toasting walnuts brings out their flavor, toast in a dry pan or oven at 350°F for 6–8 minutes.
• Espresso powder adds depth without making the cookies taste like coffee. don’t skip it unless necessary.
• Want smaller cookies? Halve the dough balls and reduce baking time by 2–3 minutes.

Tried this recipe?

Let us know how it was!