Chocolate Chip Walnut Cookies Recipe: Soft And Nutty!

They are the perfect combination of buttery and nutty, with just the right amount of chocolate and brown sugar. I can't resist this delicious flavor, can you?:) In this post, I will guide you through how to make these delicious cookies from scratch and much more. Read on!

Before we jump into the recipe, let's take a look at the key ingredients of this recipe:

Cake flour: Cake flour adds a delicate, tender crumble to our cookies, giving them that perfect balance of chewiness and softness.

Baking powder: Baking powder helps create a golden-brown crust on the outside while maintaining a soft interior.

Baking soda: Baking soda is a leavening agent that helps the cookies rise and become airy and chewy.

Unsalted butter: Cold butter creates the ideal cookie texture, and unsalted butter allows you to control the saltiness of the cookies.

Dark brown sugar: Dark brown sugar provides a rich, molasses flavor to the cookies. It also helps the cookies become golden brown.

Walnuts: Walnuts add a delightful crunch and nutty flavor to the cookies.

Dark chocolate chips: For those who love big chunks of chocolate, dark chocolate chips are a must. These chips will create gooey pockets of chocolate throughout the cookies.

Egg: The egg acts as a binding agent and provides moisture for the dough.

Pure vanilla extract: Some people prefer to add drops of vanilla extract. I did not use it; they are so good already without it!

Now that we've covered the key ingredients let's start making your new favorite chocolate chip walnut cookies.

Start by preheating your oven to 350°F and lining your baking sheet with parchment paper. Whisk together the cake flour, baking powder, and baking soda in a large bowl.

In a separate bowl, mix the room-temperature unsalted butter and brown sugar with a stand or hand mixer. Mix on low speed until the mixture is light and fluffy. Then add the egg and mix until well combined.

Gradually sift the dry ingredient mixture into the wet ingredients, mixing until combined. Be careful not to overmix, as this can lead to tough cookies. Stir in the dark chocolate chips (or semi-sweet chocolate chips) and chopped walnuts. The dough should be filled with delicious chunks and crunchy walnuts.

Cover the mixture with plastic wrap and put it into the refrigerator for 10-15 minutes. (Do not skip this important step!)

Use a cookie scoop or your hands to portion it into equally-sized balls. Roll each portion into a smooth, round ball between the palms of your hands. The size of the balls will decide the size of your cookies. Press down on the top of each dough ball with a fork. Make a crisscross pattern by pressing the fork down once, rotating it 90 degrees, and pressing down again. Repeat for each cookie.

Arrange the shaped cookie dough balls onto parchment-lined or greased cookie sheet, leaving enough space between them to spread during baking.

Bake in the preheated oven for 10 minutes. Take the baking sheet out of the oven, press down a few more nuts and chocolate chips on top of each cookie, and bake for an additional 5 minutes. You can skip this step, but I love my cookies loaded with all the goodies, and they turn out the best! For a chewy texture, do not overbake.

Once out of the oven, transfer the baked cookies to a cooling rack to cool. They'll continue to firm up as they cool down. Serve with a glass of milk or as is. Enjoy!

• Chill the dough! I consider this to be the most important thing in the whole cooking process. Chill the cookie dough in the refrigerator for at least 15 minutes. This helps prevent cookies from spreading too much during baking and allows the flavors to meld.
• Sift the dry ingredients (cake flour, baking powder, baking soda) together. Sifting helps with even distribution and avoids lumps.
• Gently fold in the chocolate chips and chopped walnuts. You can reserve a few to press onto the top of each cookie for a more desirable appearance.
• Line your baking sheets with parchment paper to prevent cookies from sticking and for easy cleanup.
• Bake just until the edges turn golden brown while the centers are still soft. Cookies will continue to cook a bit after removing them from the oven due to residual heat.

Storing homemade chocolate chip walnut cookies properly will help maintain their freshness and flavor. Before storing the cookies, make sure they are completely cooled. Place the cookies in an airtight container or a cookie jar. Chocolate chip walnut cookies can be stored at room temperature for up to a week. You can also place them in an airtight container and keep them in the refrigerator for up to a few weeks.

I generally do not freeze cookies. However, you can freeze them in a freezer-safe container, and they are good for up to 2 months.

Baking your own chocolate chip walnut cookies couldn’t be easier. So, preheat your oven and prepare to bake up a batch of these moist, delicious cookies for the entire family! Let me know how it goes; I would love to see what you have come up with. Enjoy your homemade cookies!

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