This chocolate chip walnut cookie recipe is the perfect balance of crisp, chewy, nutty and sweet, with chunks of milk chocolate and walnut in every bite.
With their tender crumb and generous share of chocolate and nuts, they make for a really satisfying sweet snack, whether enjoyed on their own, as a dessert, or with a nice cup of tea or coffee.
Making these cookies is really very simple.
First, you'll cream butter and sugar together, then you'll whisk in eggs and vanilla, then fold in flour and a touch of baking powder to give a soft, sticky dough.
Finally, you add milk chocolate chips and roughly chopped walnuts and fold through.
To bake them, you'll simply grab an ice cream scoop and drop mounds of chocolate chip walnut cookie dough onto a lined baking sheet. They take just minutes to bake, so you'll be enjoying warm cookies in no time!
I love the creamy, mellow flavour of walnuts, but if you haven't got any, you could certainly use a different nut in its place. Almonds, pistachios or macadamia nuts would all work well. They will, of course, bring their own unique flavours.
Are you ready to dive into my chocolate chip walnut cookie?
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Makes 20
Ingredients
- 130 g (1 stick + 4 tsp) slightly salted butter softened
- 1 tbsp golden syrup
- 160 g (⅔ cup + 4 tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range egg
- 235 g (1½ cups + 3 tbsp) plain white flour (all purpose flour)
- 1 tsp baking powder
- 300 g (10.5 oz) milk chocolate chips
- 200 g (¾ cup) walnut halves roughly chopped
Equipment
Instructions
Preheat the oven to 180C (160C fan-assisted). Line a baking tray with greaseproof paper.
Add the butter, golden syrup and sugar to a large bowl.
Beat until fluffy.
Add the egg and the vanilla.
Beat until well combined.
Add the flour and the baking powder.
Mix well – you should now have a sticky, light dough.
Add the milk chocolate chips and walnuts.
Fold in until evenly distributed.
Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 20 equally sized cookies.
Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
And once you've given the recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this chocolate chip walnut cookie recipe
Chocolate Chip Walnut Cookie Recipe
Ingredients
- 130 g (1 stick + 4 tsp) slightly salted butter softened
- 1 tbsp golden syrup
- 160 g (⅔ cup + 4 tbsp) white caster sugar (superfine sugar)
- 1 tsp vanilla extract
- 1 medium free range egg
- 235 g (1½ cups + 3 tbsp) plain white flour (all purpose flour)
- 1 tsp baking powder
- 300 g (10.5 oz) milk chocolate chips
- 200 g (¾ cup) walnut halves roughly chopped
Equipment
- Large ice cream scoop
- Large tumbler
Instructions
- Preheat the oven to 180C / 350F (160C / 320F fan-assisted).
- In a large bowl, beat together the butter, golden syrup and sugar until fluffy.
- Beat in the egg and the vanilla until well combined.
- Add the flour and the baking powder and mix well – you should now have a sticky, light dough.
- Fold in the milk chocolate chips and walnuts.
- Use a large ice cream scoop the dough, flattening off against the side of the bowl, then roll the dough into a ball with your hands. This is the best way to get 20 equally sized cookies.
- Place the balls of dough on baking sheets lined with greaseproof paper, being sure to place each cookie at least an inch apart so that they don’t stick together when they spread.
- Bake for 8-10 minutes until golden at the edges. Get them out of the oven before they’re fully browned so that they stay chewy when cool.
- While still hot, place a tumbler over a cookie and gently move it in small circles to bring the cookie into a neat circle. Repeat with all of the cookies - this only works when they are fresh from the oven and soft.
- Allow to cool on the tray until firm enough to transfer to a wire rack to cool completely.
Nutrition
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