Chocolate Chip Walnut Cookies

My Chocolate Chip Walnut Cookies are thick, soft, loaded with chocolate and walnuts. I am sharing the trick on how to make the thickest chocolate chip cookies ever!

Looking for more chocolate chip cookie recipes? Try My Favorite Chocolate Chip Cookies, my version of Jacques Torres Chocolate Chip Cookies, or my Half Pound Chocolate Chip Cookies!

Chocolate Chip Walnut Cookie Recipe

If You Like THICK Cookies These Chocolate Chip Walnut Cookies Are For You!

I have no shortage of chocolate chip cookie recipes here on my site. I hope you have made a few of them, but if you haven’t, todays recipe is a good place to start! These Chocolate Chip Walnut Cookies are thick, buttery, loaded with chocolate and yep, walnuts! They are very similar to the famous Levain Chocolate Chip Cookies in NYC, so if you’re a fan of their gooey, giant cookies, these will be right up your alley!

Whether you are a fan of nuts in your cookies or not, this is THE cookie recipe for you if you like THICK cookies! I’m going to show you the super easy tricks to making the thickest cookies ever!

Thick Cookie broken in half with gooey melted chocolate

How To Make THICK Cookies!

Ok, I am going to share a few tricks with you today that are super easy, and kind of life-changing if you are into thick cookies. This chocolate chip cookie recipe might end up being your most favorite ever because it’s pretty perfect if you are in love with giant cookies like I am! Sure, I really do enjoy a crispy cookie from time to time, but when I crave chocolate chip cookies, the cozy, buttery, melty chocolate is what I’m after. And these beauties deliver…BIG TIME!

#1 – Increase Your Oven Temp!

So most chocolate chip cookie recipes call for you to bake them at 350°F. BUT let’s think about that…I’ve tested cookie recipes at different temps and have found the higher the oven temp, the less the cookies spread. Makes sense.

AND it’s an amazing trick to keeping your cookies soft on the inside, because since you’re baking them at a higher temp, the outsides get browned more quickly, leaving the insides slightly under-baked. Kind of like searing your cookie! You do it for meat, so I thought, why not try the same idea for cookies. Turns out, it works PERFECTLY!

#2 – Use COLD Butter

You can achieve the same effect by chilling your dough, so that’s always an option, of course. BUT if you don’t want to wait for your dough to chill, use cold butter and it will aid in preventing the cookies from spreading as much! Of course, chilling the dough helps deepen the flavor as well, so that’s a benefit of that, but I’m just here to tell you it isn’t necessary!

#3 – Cornstarch

Cornstarch is a thickening agent, so it makes sense to add it to cookie dough in small amounts when you would like your cookies to be thicker. And while I think cornstarch does aid in making your cookie slightly thicker, what I find it does best is leave the insides of your cookie more tender by softening the proteins in the flour. So you get a slight crisp on the outside of your cookie while being soft on the inside!

#4 – A Little Bit More Flour

This is a fine line for sure…too much flour and you’ll end up with cakey, dry cookies, but a little bit more paired with the higher bake temp = perfectly thick cookies!

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Can I Freeze These Chocolate Chip Walnut Cookies?

Yes!! Like I said above, this recipe doesn’t have to be chilled before you bake them, BUT you can absolutely freeze the dough and save it for later…OR you can freeze your cookies after they’ve been baked! Here’s how:

Freezing the Dough

Simply prepare the recipe as written through step #6. DOn’t worry about spacing the dough out on the baking sheet, you can place the portioned dough close together to fit all your scoops on one baking sheet.

Then flash freeze all the dough balls for 45-ish minutes, until they are solid. Then place the dough balls into a large zip-top bag and freeze for up to 30 days.

To bake the dough you don’t have to worry about thawing the dough out, but I would reduce the baking temp to 375°F if you are baking them from frozen!

Freezing the Already Baked Cookies

If you end up with too many cookies, so ahead and make sure they are cooled completely, and place them in a large zip-top bag or a plastic container and freeze them for up to 30 days!

Thaw them at room temperature and you can even pop them back into a 350°F oven for 3 minutes to heat them back up!

Chocolate Chip Walnut Cookies on a cooking rack

Do You HAVE To Use Walnuts In This Cookie Recipe?

Nope! You really don’t. I am actually not a huge fan of nuts in my cookies, so I have made these with AND without the nuts! You can even decrease the amount of nuts in the recipe to 1 cup if you want to start slowly! BUT if you’re a fan of nuts, you can also get creative with your options:

  • Pecans. This is an easy swap out!
  • Pistachios. Chop them up to add another layer of flavor to your cookies!
  • Peanuts. This could be really good!
  • Macadamia Nuts. Swap out the chocolate for white chocolate and you could have an extra thick version of my White Chocolate Macadamia Nut Cookies!

Still Looking For More Chocolate Chip Cookies? Try These:

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Chocolate Chip Walnut Cookies

  • Author: Shelly
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 8 minutes
  • Total Time Total Time: 18 minutes
  • Yield Yield: 22 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

The thickest, softest chocolate chip cookies loaded with chocolate chips and chopped walnuts! If you have ever had a cookie from Levain Bakery in NYC you will love these!


Ingredients:

  • 1 cup cold salted butter cubed
  • 1/2 cup dark brown sugar
  • 1/2 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 3 cups all purpose flour
  • 2 1/2 cups chocolate chips
  • 1 1/2 cups chopped walnuts

Instructions

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and all the sugars together for 30 seconds on low speed. Turn the mixer up to medium speed and mix for 4 minutes until combined and fluffy.
  3. Add in the eggs, vanilla, salt, baking soda, and corn starch and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low and add in the flour, mixing until just combined.
  5. With mixer still on low, add in the chocolate chips and walnuts until incorporated.
  6. Using a large (3 tablespoon) cookie scoop, portion the dough onto the prepared baking sheet 2 inches apart.
  7. Bake for 8-9 minutes, until the edges and tops are lightly golden.
  8. Allow the cookies to cool for 2-3 minutes on the baking sheet, and then transfer to a wire rack to cool completely.

Notes:

Store airtight for up to 3 days.

Keywords:: cookies and cups, cookie recipe, chocolate chip cookies, walnuts, levain cookies

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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138 Comments
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Mariam
February 19, 2021 1:22 pm

This recipe put me on the map! Soooooo good! I use it as my base recipe for all other different types of cookies as well! Love it.

Terri
February 17, 2021 5:31 pm

I made these and it was all we could do to only test one before the dinner at which I was planning to serve them with ice cream. This is the first time I have ever been proud of my cookies! Thick, soft, delicious! I followed the recipe except used dark chocolate chunks because they were what I had on hand. Neighbors have asked for the recipe so they now have the link to your blog. Now I need to go make more of these.

Mendi
February 16, 2021 11:17 pm

I didn’t have dark brown sugar so I doubled the light brown. I ran out of Ghiradelli 60% chips after 1.25 cups so I chopped up half a bar of Lindt 90% dark to supplement. All things considered, this is pretty good. I’ll be making it again. To those that don’t understand the cold butter thing….It’s a way to get more lift. If the butter is colder when it hits the hot oven, that blast of heat will vaporize the water in it and force its way out by lifting the structure around it. It’s the same reason it’s called… Read more »

Lily
February 14, 2021 11:27 pm

butter and eggs can be at room temperature? would have the same result?

Melissa
February 12, 2021 6:24 pm

I do not have light brown sugar. Can I double the dark brown sugar instead?

Steven
February 18, 2021 9:04 am
Reply to  Melissa

You can add 50% of the light brown as dark brown and the other 50% as caster sugar, it should even out

Danielle
February 4, 2021 5:57 pm

When I visited NY city for the first time I sought out Levain Bakery and honestly , these are even better! Not by much but it’s a high bar as they only rated as having the best chocolate chip cookie in the city 🙂 People who give this recipe two stars: it’s not supposed to be your standard toll house cookie – we’re going for thick, almost cakey, super chocolately and absolutely brimming with buttery walnut flavor. Loved it!

Dianna
January 20, 2021 2:57 pm

If you leave out the walnuts do you have to add anything else to compensate???

Fabiana
January 19, 2021 11:50 am

Hi, how are you? Is it normal that my chocolate chips don’t melt? Whenever I make cookies I have this problem with chocolate chips, they don’t melt like yours in the picture. Maybe it’s because I freeze my cookies before baking idk! I’d like to know why or if there’s anything I can do

Mary
January 19, 2021 2:24 am

If I only have brown sugar and granulated sugar, how do the amounts of sugar change?

victoria fisher
January 5, 2021 4:13 pm

I just made these. The first batch came out quite thick and a bit undercooked in the middle, so increased the cooking time and squashed them flatter, for second lot. Came out perfect..big hit with the family.. Will be making these again. Easy recipe. Thank you

Vanessa
January 3, 2021 1:43 am

The cookie has a consistency which is more bread like than cookie. Although they are ok, it’s not what I was expecting. I prefer a cookie that is chewy in the middle and crisp on the edge. These were not that. The middle was more like undone and soft. They did not spread when baked just as the recipe claims. This is a relatively easy recipe to follow.

Jester13
January 4, 2021 5:36 pm
Reply to  Vanessa

I had the exact same results and also left a two star review that seems to have disappeared. I followed the recipe perfectly and these cookies were like thick dry bread dough despite having all the amazing ingredients.

Krea
December 23, 2020 9:13 pm

I followed the recipe exactly as written but increased the cooking time 13 min

Bottoms of cookies were Golden brown in the middle was uncooked

Jester13
January 4, 2021 5:33 pm
Reply to  Shelly

I followed the recipe perfectly and had the same results,would have been better off following the recipe on a bag of chocolate chips.

Last edited 1 month ago by jester13_us@yahoo.com
Liz
February 8, 2021 2:48 am
Reply to  Krea

I did 13 mins too, and they turned out just perfect!

Skye Vonn-Pearsall
December 14, 2020 8:12 pm

OMG! BEST COOKIES EVER! While still warm, I brushed on a melted butter, Barbados rum, and light brown sugar drizzle. Amazing. Thank you✨

Eric S.
November 29, 2020 7:33 pm

I made these for Thanksgiving substituting dark chocolate chips. A huge hit. Everyone loved them. I’m down to my last two which is good / bad.

Alaina
November 24, 2020 10:20 am

So soft and fluffy!! Yum!!
I softened the butter because I don’t have a mixer. I only had light brown sugar, so I used 1 cup of light brown sugar (instead of 1/2), and they still turned out delicious! I only used 1.5 cups of chocolate chips and 1.5 cup walnuts.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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