The best chewy Chocolate Chip Walnut Cookies recipe makes cookies crispy on the edges and chewy in the middle with big nutty flavor.
Walnut Chocolate Chip Cookies
I remember a long time ago when I first stayed at a hotel and was served warm, the best Chocolate Chip Walnut Cookies ever... Lordy, I was living the dream.
This cookie recipe is a one-bowl favorite that yields fantastic results.
Using the hot water to dissolve the baking soda activates the soda and creates chewy texture cookies with a little bit of crispy edge and a lot of gooey center that I think you and your family will love.
This is my favorite chocolate chip cookie recipe because it makes the perfect chocolate chip cookies. I would put it up against any other cookie, ever.
Ingredients
- Salted or Unsalted Butter, Softened--make sure the butter is at room temperature before you get started. If it's soft enough you can easily stir in the sugar by hand.
- White Sugar--can't have sweet cookies without sugar.
- Light or Dark Brown Sugar--creates the classic chocolate chip cookie dough flavor.
- Eggs--make sure you use large eggs when baking.
- Pure Vanilla Extract--always pure vanilla extract
- Baking Soda--important to make your cookies rise
- Hot Water--activates the baking soda for the perfect cookie texture.
- Kosher Salt--off sets the sweetness and rounds out the flavors.
- All-Purpose Flour--to bring the cookie together.
- Semi-Sweet Chocolate Chips--of course, you can use milk chocolate chips or chocolate chunks, if you prefer.
- Walnuts, Chopped--or favorite nut of choice. Pecans are a delicious alternative
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper, if desired.
- In a large mixing bowl, beat soft butter, white sugar, and brown sugar until smooth. Mix by hand, use your electric mixer, or stand mixer with the paddle attachment.
- Beat in eggs, but do not over-mix. Just mix them until combined. Add salt and vanilla to the batter.
- Dissolve baking soda in the hot water then add to the batter.
- Stir in flour chocolate chips and walnuts.
- Drop walnut-sized balls of dough on a prepared baking sheet. Give plenty of space for cookies to cook without touching each other.
- Bake in a preheated oven for 10-12 minutes or until the edges of the cookies are golden brown and set up. (Bake 8-10 minutes if your cookies are smaller.)
- Allow to cool on cookie sheet for 2 minutes before removing to a wire rack.
PRO TIPS FOR PERFECT MAKING COOKIES
- For best results, I stir my cookie dough by hand with a rubber spatula so I have better control over the amount of stirring. If you must use a mixer, the amount of mixing should be minimal and on low speed when adding the egg, flour, and chocolate chips.
- Ensure the baking sheets are cool when scooping dough onto them to prevent cookies from spreading out before they enter the oven. I find it helpful to rotate 2 cookie sheets, allowing 1 to cool while one bakes.
- Allow your cookies to cool completely on a cooling rack to prevent them from sticking together.
Substitutions & Variations
Classic Chocolate Chip Cookies--leave the walnuts out if you prefer
Dark Chocolate Chip Cookies--substitute dark chocolate chips for semi-sweet ones.
Something Else to Try
I am a huge fan of cookie recipes! There are so many to try, but here are a few of my favorites.
Chocolate Cookies with White Chocolate Chips--add a few crushed candy canes for a holiday version of this chocolaty treat.
Caramel Chocolate Chip Cookies--caramel AND chocolate, let's be friends.
Small Batch Peanut Butter Cookies--for when you need a smaller batch of cookies in the house.
Bacon Grease Chocolate Chip Cookies--yup, you read that right. Try it! You will be impressed.
Chocolate Chip Mug Cake--One serving for a late-night, movie-watching sweet treat that's ready in minutes.
STORAGE
Baked cookies store well in a covered airtight container at room temperature for up to one week. But if you have cookies that last a whole week in your house, we are not cut from the same cloth.
To make dough in advance, mix the dough and cover with plastic wrap. Store in the refrigerator for up to 3 days. Bake as usual.
To freeze cookie dough balls, drop dough on cookie sheets in a single layer, and place in the freezer until firm. Then put in a freezer-safe container or plastic freezer bag until ready to bake.
FAQ
Be sure to preheat your oven for 15 minutes or so before baking. You can check to be sure your oven is baking at the proper temperature by testing it with an oven thermometer.
Also, make sure your cookie sheets are completely cool before placing your balls of dough.
Make sure you carefully measure your flour. I never weigh my flour when cooking, but I am very careful to stir, scoop carefully, and never tap my flour.
Make sure your baking soda is fresh. Each container has an expiration date on it, you better check yours.
If your baking soda is expired, use it for cleaning or to freshen your fridge, but do NOT use if for baking.
EQUIPMENT
Cookie Sheets are so handy to have around. You need at least 2 so you can alternate them and allow them to cool between batches.
Cooking Racks are important so your cookies cool without sticking together or to the plate/countertop.
A Cookie Scoop makes it easy to scoop your dough and keep all the cookies similar in size so they cook evenly.
DID YOU TRY THIS RECIPE?
Lastly, if you made Chocolate Chip Walnut Cookies following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
FOOD SAFETY
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Chocolate Chip Walnut Cookies
Ingredients
- 1 cup Butter Softened
- 1 cup White Sugar
- 1 cup Brown Sugar packed
- 2 Eggs large
- 2 teaspoons Pure Vanilla Extract
- 1 teaspoon Baking Soda
- 2 teaspoons Hot Water
- ½ teaspoon Kosher Salt
- 3 cups All-Purpose Flour
- 2 cups Semi-Sweet Chocolate Chips
- 1 cups Walnuts chopped
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat soft butter, white sugar, and brown sugar until smooth. Use your hand mixer or stand mixer with the paddle attachment.
- Beat in eggs, but do not over-mix. Just mixt them until combined. Add salt and vanilla to the batter.
- Dissolve baking soda in the hot water then add to the batter.
- Stir in flour chocolate chips and walnuts.
- Drop walnut-sized balls of dough on a baking sheet. Give plenty of space for cookies to cook without touching each other.
- Bake in a preheated oven for 10-12 minutes or until the edges of the cookies are golden brown and set up.
- Allow to cool on baking sheet for 2 minutes before removing to cooling racks.
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