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Home » Cookies » Chocolate chip walnut cookies

Chocolate chip walnut cookies

Published January 11, 2019 Last Modified September 4, 2020 By GreedyEats

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Ultra thick and so darn soft on the inside these chocolate chip walnut cookies are loaded with melty chocolate chunks and toasty walnuts in every bite!

Try my easy and chewy Chocolate Chip Cookies next. Find all my Cookie Recipes here!

Soft and thick Chocolate Chip Cookies stacked with a glass of milk.

Because, it's weekend and we all deserve a cookie! A huge one. And certainly these are some of the best chocolate chip cookies I have made in a while.

Between the soft cookie dough, crunchy walnuts and about a million of melty chocolate pockets-this one easily beats some of the best chocolate chip cookie recipes out there!

Chewy and ultra thick chocolate chip walnut cookies on a wooden table.

Cookies: Taste & Texture

  • Slightly crispy and golden on the outside
  • A ton of texture from chocolate chips and toasty walnuts
  • That remarkable thickness! Probably the thickest cookie you will ever bake
  • To die for soft in the centers

Most noteworthy, they tick all the marks of a perfect chocolate chip cookie.

Thick and chewy levain copycat chocolate chip walnut cookies recipe's close up texture.

Walnut chocolate chip cookies: Ingredients

This recipe is created to produce 5 large sized cookies. It is based off of my super thick choc-chip cookies. I increased the amount of ingredients used to produce even more thicker and chewier cookies.

  1. We are adding more brown sugar than white for an ultimate chewy texture.
  2. Cornstarch, to produce that ultimate thick cookie ever known.
  3. Semi sweet choc-chips (I ain't a fan of cloyingly sweet cookies). You may substitute them with milk chocolate chips too. No judgments here! 😉
  4. Room temperature butter and egg. One more time, room temperature only!
  5. Walnuts, for a texture contrast to these mouth melting delicacies!

Thick and moist recipe of chocolate chip walnut cookies kept on brown wooden table.

Use Quality ingredients to bake best cookies:

I must say what a difference high quality ingredients make! Make sure to use good quality chocolate chips and vanilla (in the amount I mention) too. And you will know what I am talking about.

Also walnuts are a huge help in producing super thick cookies. I swear by the love of chocolate chip cookies!

Furthermore, chocolate and walnut flavor together in buttery soft cookies will blow your mind away!

Cookie dough for levain style chocolate chip cookies.Thick chocolate chip cookies stacked with a cup of milk in the background.

How to make Chocolate Chip Cookies:

  1. Toast the walnuts: This step will give your nuts a beautiful aroma and will make the cookies taste a dozen times better.
  2. Cream Butter and Sugars: Always use butter softened to room temperature. Over softened butter won't let the cookies bake thick.
  3. Add dry Ingredients: After adding dry ingredients to wet, don't over beat the cookie dough.
  4. Add nuts and chocolate chips: Fold in chocolate chips and walnuts (if adding). If you are not a fan of nuts, you may skip them. The cookies will still bake thick.
  5. Chill the Cookie Dough: Chill your dough for a minimum of an hour before baking. If not in hurry, you can chill the dough up to 2 days in the refrigerator
  6. Shape the cookie dough balls: Divide the dough into 10 balls. Each ball will be about ¼ cup each. Don't flatten the balls, this way your cookies will stay perfectly thick!
  7. Finally Bake: Allow cookies to cool down for a few mins on baking tray and cool completely on a wire rack.

The best Chocolate Chip Cookies recipe filled with walnuts and melty chocolate chips.

I have shared numerous tips and tricks to produce thick chocolate chip cookies in this post. You don't want to miss that out before baking these!

Seems like you are about to attain Chocolate chip cookie Nirvana! I am so excited for you to experience it.

More Chocolate Desserts for you:

Easy chocolate cupcakes (small batch recipe)

Super easy chocolate bundt cake

These Valentines brownies cookies are a must try!

You will love these brownies bakes in cupcake liners

Double Chocolate Cookies

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Thick and chewy levain copycat chocolate chip walnut cookies recipe baked in small batch is chocolate chip cookie perfection

Chocolate Chip walnut Cookies

Ultra thick and so darn soft on the inside these Chocolate Chip Walnut Cookies are loaded with melty chocolate chips and toasty walnuts in every bite!
4.91 from 43 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Chilling time: 1 hour
Total Time: 22 minutes
Servings 10 Large Cookies
Calories: 396kcal
Author: Neha

Ingredients

  • 2 Cups (250 gms) All purpose flour
  • 2 tsp Cornstarch
  • 1 tsp Baking soda
  • ¼ tsp Salt
  • ¾ Cup Butter (Softened to room temperature)
  • 1 Large Egg (at room temperature)
  • ¾ Cup Brown sugar
  • ¼ Cup Granulated sugar
  • 2 tsp Vanilla extract
  • 1 Cup Chocolate Chips (semi-sweet)
  • 1 Cup Walnut chunks (toasted)

Instructions

To toast Walnuts:

  • Line a baking sheet with foil and preheat oven to 350 deg F.
  • Spread walnut pieces in an even layer and toast for about 7-10 minutes or until fragrant. Keep flipping and turning them every now and then to avoid burning. Allow to cool.

To make the cookies:

  • Beat butter and both sugars together on medium speed using a stand mixer or hand beater until creamy and fluffy. Add in vanilla and egg. Beat on medium high to combine for about a minute.
  • Sift flour, cornstarch, baking soda and salt on the creamed mixture and combine just until flour disappears.
  • Gently fold in the walnut chunks and chocolate chips. Chill the dough for one hour or up to 2 days in the refrigerator.
    Cookie dough for half batch recipe of levain style chocolate chip walnut cookies, Recipe on greedyeats.com
  • When ready to bake, preheat the oven at 350 deg F and line 2 baking sheets with silicon mat or parchment paper.
  • Divide the dough into 10 equal sized portions. Each cookie will be about ¼ cup. Form balls out of these portions and bake for 11-13 minutes, rotating the baking sheet halfway through.
  • Let the cookies cool on the sheet for 10 minutes before transferring on the wire rack to cool completely.
  • Enjoy one warm!

Notes

Storage Information:
  • The cookies will stay fresh for about 3-4 days at room temperature, covered tightly.
  • Both baked cookies and unbaked cookie dough balls can be frozen. Thaw baked cookies on the counter top for a few hours before serving. No need to thaw unbaked cookie dough balls. Just bake them for an extra minute.
Quick Tips:
  • My number 1 tip would be to use a kitchen scale to measure ingredients.
  • Do not over mix the cookie dough.
  • While baking a second batch of cookies in the same tray, don't put cookie dough balls on hot tray.
  • Allow the cookie dough to chill for a few hours before baking. This will enhance the texture and flavor profile of your cookies and they won't over spread.

Nutrition

Serving: 1Cookie | Calories: 396kcal | Carbohydrates: 70g | Protein: 7g | Fat: 19g | Sodium: 331mg | Sugar: 33g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!

 

 

 

 

 

« Small batch chocolate chip cookie recipe
Rose cookies for valentines day »

Reader Interactions

Comments

  1. Marji

    April 16, 2022 at 12:59 pm

    5 stars
    Made these cookies this morning to give to the family for Easter. Of course I had to try one. Soft, moist and puffy. They are the best chocolate chip cookies yet. Thanks for sharing this recipe.

    Reply
  2. Sabrina

    March 07, 2022 at 2:23 pm

    These are a huge hit every time I make them! I’m making 4 dozen for a friend as I type this! 😂 Thanks for sharing this wonderful recipe.

    Reply
  3. Jessie

    December 06, 2021 at 7:11 pm

    These cookies are super soft and gooey! Really fluffy and light. Thanks for the recipe I’ll be making these over and over this holiday season. Delicious!

    Reply
  4. Jessica

    April 12, 2021 at 2:30 pm

    Can you make these smaller but still get the soft and chewy cookie, given that I adjust my baking time?

    Reply
    • GreedyEats

      April 13, 2021 at 10:39 pm

      Of course you can make these smaller Jessica! No need to adjust the baking temp and time. I do it all the time and they turn out super soft and chewy.

      Reply
      • shyan

        June 17, 2021 at 3:14 am

        can i exclude walnuts?

      • GreedyEats

        June 18, 2021 at 5:25 pm

        Sure you can!

  5. Anna

    February 05, 2021 at 8:19 pm

    Hi, is butter salted or unsalted?

    Reply
    • GreedyEats

      February 05, 2021 at 10:39 pm

      Hi Anna! It is unsalted butter.

      Reply
  6. TAMI A

    December 17, 2020 at 11:06 am

    5 stars
    Most delicious cookies I've eaten in a while. Huge hit with the family! Grandkids loved them.

    Reply
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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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