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Why You’ll Love My Recipe
Loaded to the brim with old-fashioned walnut goodness, these chunky chocolate chip cookies are the perfect choice for an evening snack.
Try baking these cookies with or without the nuts. For another decadent cookie option, check out these Sea Salt Caramel Thick & Chewy Peanut Butter Cookies. Or, if you prefer your treats in bar form, try some classic Nanaimo Bars or Seven Layer Bars.
Reader Review
Made these beauties to take to church tomorrow as well as keeping some out for our grandson and his family. They came together quickly and baked up beautifully. Thank you for a wonderful recipe to add to my collection.
Karlynn’s Recipe Notes
- Skill Level: These cookies are very easy to make.
- Total Time: It takes approximately 25 minutes to make this recipe.
- Variations: Try making these cookies with a different type of chopped nuts or chocolate chips. Mix in some peanut butter or butterscotch baking chips. You could even throw in some candy coated chocolate or chocolate covered nuts. Throw some raisins in there too if you like them. Try adding a pinch of cinnamon or nutmeg to the dry ingredients to add some spiced warmth.
- Tools Needed: For this recipe, you’ll need large baking sheets, parchment paper, a stand mixer or large bowl, a spoon, measuring cups, and an ice cream scoop (or cookie scoop).
What You’ll Need For Ingredients
Chocolate: Use whatever chocolate you like best here. Experiment with chunks, chips, or mini chips, depending what you enjoy. Milk, dark, semi-sweet, or white chocolate will all give you slightly different flavour profiles.
Nuts: While this recipe specifically mentions walnuts, you can try whichever type of nuts you enjoy best. Pecans, slivered almonds, filberts, or even peanuts, would all be great options.
Butter: This recipe will work with either salted or unsalted butter. Just emit the salt in the recipe if you use salted butter. You can also try making these with a plant-based butter alternative, but you may get slightly different results.
Sugar: This recipe uses both white and brown sugar. The brown sugar will create a richer flavour and colour, giving the cookies a golden brown colour. If you don’t have brown sugar, don’t panic. You can use white sugar instead. You just won’t get quite the same colour.
How To Make Chunky Chocolate Chip Cookies
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a stand mixer or large bowl, cream the butter and sugar until it’s light and fluffy. Add eggs and vanilla, beating until combined.
- Mix in the dry ingredients and then fold in the chocolate and nuts.
- Using an ice cream scoop or cookie scoop, drop dough onto the prepared cookie sheets. Don’t flatten the mounds.
- Bake for 10-12 minutes, until golden brown. Remove the cookies from the oven, flatten them slightly if they didn’t flatten as they baked, and allow them to cool completely before removing them from the pans.
Karlynn’s Tips and Tricks for Making Walnut Loaded Chunky Chocolate Chip Cookies
More Modification Ideas: Apart from varying the type and amount of nuts and chocolate you use, you could also try adding some raisins or dried cranberries. Remember, you can always combine different chocolates too, or drizzle some melted chocolate over the tops of the cookies as they cool. Make these cookies spiced, with some cinnamon and cloves, or use some almond extract instead of vanilla. So many options to play with.
Don’t Overbake: These cookies, like so many others, are best if removed from the oven while they’re still slightly underdone. As they cool, they should remain chewy and soft in the center. If, however, you prefer your cookies to be on the crunchier side, you can absolutely give these another minute or two. In the end, you get to choose exactly how soft or firm you’d like your cookies to be. Do be sure to let them cool fully on the pans before removing them though, so that they don’t fall apart.
Storage Instructions
These cookies can be stored at room temperature in a sealed container for several days. There is no need to put them in the fridge unless you prefer your cookies cold.
Freezer: Once these cookies are fully cooled, you can freeze them solid directly on the baking sheets for easy transferring to a container. Or just put them straight into a container, with layers or parchment or wax paper between the cookies to prevent sticking.
More Delicious Cookie Recipes
Looking for more amazing and easy cookie recipes to try out?
Try baking some Marshmallow Cookies or Nutella Cookies for extra gooey sweetness.
If you like to balance the sweetness with a tiny bit of bitterness or salt, whip up a batch of Dark Chocolate Cookies or some Potato Chip Cookies.
There you go, everyone. A classic cookie loaded with comforting flavours. Try this recipe out and let me know what you think.
Happy Baking!
Karlynn
Walnut Loaded Chunky Chocolate Chip Cookies
Ingredients
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla
- 2 large eggs
- 2 cups semi sweet chocolate chips
- 1 cup chopped walnuts
Instructions
- Pre-heat your oven to 350 degrees F. Place parchment paper on baking sheets and set aside.
- Cream together your butter and sugar until it’s light and fluffy. Add in the eggs and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
- When that is done, fold in the two cups of chocolate chips and the walnuts by hand.
- Drop by ice cream scoop onto the parchment lined sheets. Do not flatten!
- Bake at 350 for 10-12 minutes, until golden brown and slightly underdone. Once baked, flatten slightly ( unless they flattened during baking) Cool on the sheets completely
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wilma Jones says
Made these beauties to take to church tomorrow as well as keeping some out for our grandson and his family. They came together quickly and baked up beautifully. Thank you for a wonderful recipe to add to my collection.
Tammy says
Used chunk chocolate from Whole Foods. Added 1c dried cranberries without reducing the chocolate or walnuts. Got about 40 cookies using a cookie scoop which was about 2 Tbsp. Took about 14 minutes to bake to a very light brown. Amazing taste. Will definitely make these again. Thanks for sharing.
Susan says
This is the best chocolate chip cookie recipe! I love how big and soft these cookies turn out! They are just like a bakery style cookie and my family loves them! Thank you for the great recipe!!!