Looking for an easy and delicious cookie recipe? Look no further than these Walnut Chocolate Chip Cookies! Made with just a few simple ingredients, these cookies are sure to please.
Plus, they're perfect for any occasion - from birthday parties to holiday gatherings.
Why you will love this recipe
Every baker has his or her own favorite recipe for chocolate chip cookies. Some people like them soft and chewy, others like them crispy on the outside and gooey on the inside.
This Walnut Chocolate Chip Cookie recipe is a combination of both types of cookies. The addition of walnuts makes them a little bit crunchy, and the chocolate chips ensure that they are still nice and 'ooey gooey' on the inside. Plus, they are really easy to make!
Make this recipe next time you want to try a new chocolate chip cookie recipe that is tried and true!
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Ingredients
- shortening
- butter
- granulated sugar
- brown sugar
- eggs
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- salt
- chocolate chips
- chocolate chunks
- walnuts
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to make chocolate chip cookies
The following visual tutorial shows the process of making these chocolate chip cookies. It's easy to follow, but be sure to print the recipe card out for full written recipe instructions, the amounts for all ingredients, baking temperature, and baking time.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Step by Step Chocolate Chip Cookie baking tutorial
- Cream the shortening, butter, and sugars in a mixing bowl.
- Add the eggs, mixing in after each one.
- Using a hand mixer, mix until fluffy.
- Add the dry ingredients, mixing on slow so you don't get flour flung everywhere.
- Add your chocolate chips and walnuts.
- Stir the mix in's by hand, distributing evenly.
- Shape the cookies into ⅛ cup rounded heaps.
- If you chilled your dough, flatten the rounded heaps just a little bit for better baking.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post
Serving suggestions
Milk. Always have some cold milk with hot chocolate chip cookies. You can also make ice cream sandwiches by putting some slightly softened vanilla ice cream between two cookies.
Gently press them together, wrap with plastic film, and freeze until nice and hard. Grown ups and kids alike will love them!
And, if you love classic cookies be sure to try our Oatmeal Raisin Pecan Cookies, Chocolate Peppermint Cookies, Matcha White Chocolate Chip Cookies, and Crumbl Churro Cookies - they scrumptious also!
Substitutions
Chopped pecans are a great substitution to chopped walnuts. You can use all shortening if you need to, but increase the vanilla by ½ teaspoon to help the flavor profile.
Variations
This base chocolate chip cookie recipe (the recipe before the chocolate and nuts were added) is a perfect starting point for any flavor of chip or nut. Think White Chocolate Chip and Macadamia Nut. Or, Butterscotch chips and hazel nuts.
You can also reduce the flour by ¼ cup and add in ⅓ cup of Dark Hershey Cocoa Powder. Then, add in some white chocolate chips.
Or, get really decadent and have the chocolatey batter mixed with both Milk Chocolate chips and Dark Chocolate chips, for Triple Chocolate Chip Cookies.
Equipment
You want a large cookie sheet so that you have 'elbow' room for all the cookies to bake uncrowded, and less time in the kitchen. The cooling racks will keep the hot cookies from sticking together or to a plate when cooling.
The Silpat mat allows the cookies to brown easily and uniformly, with easy release when baked.
Top Tips
- If using a hand mixer, set your mixing bowl inside your kitchen sink, with faucet pointed to the other side. The sink will contain any splatter or flour dust to the sink interior while using the mixer. It is also less clean up for you!
- Refrigerate your dough for 1 hour before shaping cookies and baking for a chewier cookie interior.
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Frequently asked questions
Refrigerate the dough for an hour or more. This gives time for the ingredients to come together better. The fats mixed into the batter will firm up the cookie and will bake on the outside first, holding up the cookie interior. The resulting cookies are crisp on the outside, and more chewy gooey on the inside.
You can keep the chocolate chip cookie dough in the refrigerator for up to a week. You can then scoop out only what you need for the number of fresh hot cookies you want at any given time.
Yes, you can freeze this dough in containers for up to 6 months. Defrost by setting in the refrigerator overnight.
No, that is not safe to do UNLESS you substitute the raw whole eggs for liquid pasteurized eggs. Even then keep refrigerated at all times.
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📖 Recipe
Walnut Chocolate Chip Cookies
Ingredients
- ½ cup shortening
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 ½ teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup dark chocolate chunk chips
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 375 degrees F. Line your baking sheet with Silpat mats, parchment paper, or spray with non stick spray. Set aside.
- Cream the shortening, butter, granulated sugar, and brown sugar in a large mixing bowl. Add the eggs, mixing after each. Mix in the vanilla.½ cup shortening, ½ cup unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, packed, 2 large eggs, 1 ½ teaspoon vanilla extract
- Add in the flour, baking powder, baking soda, and the salt. Mix to combine.3 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- Hand stir in the chocolate chips, chocolate chunks, and the chopped walnuts until evenly distributed. At this point, you can chill the dough for an hour or proceed and bake.1 cup semi sweet chocolate chips, 1 cup dark chocolate chunk chips, 1 cup chopped walnuts
- Use a ⅛ cup scoop and make 24 balls of dough in rounded heaps. Place 6 balls of dough on a sheet so they have plenty of room in between. Don't crowd. Flatten the top of the cookie ball with the bottom of a glass, or the back of a spoon. Just a little, especially if the dough is cold from refrigeration.
- Place tray in the preheated oven and bake for 10 to 12 minutes, or until golden brown. Be careful to not overcook. Remove from the oven and cool for 3 minutes before transferring to the cooling rack with a spatula.
Notes
- You can use regular salted butter, but reduce the recipe salt to ¼ teaspoon instead of the ½ tsp.
- Try replacing the Light Brown Sugar for Dark Brown sugar, and browning the butter for Brown Butter Chocolate Chip cookies.
Nutrition
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