Chocolate Chip Walnut Cookies

Amethyst · December 2, 2025, 11:54pm

Chocolate Chip Walnut Cookies

Prep Time: 30 minutes
Cook Time: 30 minutes
Waiting Time: 1 hour
Total Time: 2 hours
Servings: 10 cookies

Ingredients:

130 g (½ cups) Unsalted butter, room temperature
120 (½ cups) Brown sugar
50 g (¼ cups) Granulated sugar
1 Egg
160 g (1⅓ cups) All-purpose flour
40 (⅓ cups) Walnut flour
1 Teaspoon Salt
1 Teaspoon Baking soda
150 g (⅘ cups) Chocolate chips, semi-sweet high-quality chocolate eg, Callebaut
150 g (1⅕ cups) Walnuts chopped

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Directions:

With an electric hand mixer, whip room-temperature butter with the two different kinds of sugar for a few minutes

Mix in the egg, just until combined

Mix flour, walnut flour, salt, and baking soda together, then add this mixture to the wet ingredients and fold with the help of a Rubber spatula just until combined. Do not overmix

Fold in chocolate chips and walnuts. Leave some for later so you can place more chocolate chips and nuts on top of the half-baked cookies

Prepare 2 baking pans with parchment paper

Divide the dough into 10 equal balls (using a Digital scale is handy) and place them onto the parchment papers, leaving enough space between them to spread. I recommend baking 5 cookies at once

Do not soften the surface of the balls; in fact, try to keep it as rough as possible for a nice, crackly surface. Press some more chocolate chips and walnuts on the surface of the cookies

Let the cookie dough rest in the fridge for an hour

Pre-heat oven to 175 C / 347°F (no fan)

After 1h chilling time, bake the cookies for 15 minutes in the following way: Bake for 10 minutes, then place more walnuts and chocolate chips on top, then bake them for a further 5 minutes.

Let the cookies rest for a few minutes, then carefully remove them from the parchment and let them cool on a Cooling rack. Sprinkle with sea salt

Serve them while they are slightly warm

The cookies will further set as they cool. Store at room temp for a few days in an airtight jar

Notes:

INGREDIENT NOTES:

Measure your ingredients with a Digital scale for accuracy
You can substitute walnuts with pecans, pistachios, or hazelnuts

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
Respect the chilling time in the recipe; do not skip it, or the cookies might end up very flat
Try not to overbake your cookies if you prefer them fudge and gooey

If you’re rolling the balls by hand, wet your hands first to stop the dough from sticking to your fingers, or if the dough is too soft, place it into the fridge for 30 minutes.

If you don’t have time to wait for the cookies to chill in the fridge, pop them in the freezer for 20 mins.

Nothing beats warm, freshly baked cookies, but if you’ve still got some leftover the next day, reheat them in a microwave or preheated oven for that just-baked experience.

A digital oven thermometer is a game-changer in baking, even for a super simple recipe like cookies, because even a few degrees too hot could sabotage your baking efforts.

Nutritional Facts:

Recipe courtesy of Spatula Desserts.com