These chunky chocolate walnut cookies are thick, chewy, and loaded with melty dark chocolate and crunchy toasted walnuts. Perfectly golden with gooey centers, they’re a must-bake for any cookie lover.
There’s something so nostalgic and soul-satisfying about a thick, chewy chocolate chip cookie, but when you add toasted walnuts into the mix? Game-changer. These Chunky Chocolate Walnut Cookies are your go-to when you want a rich, bakery-style cookie that feels both indulgent and homemade. Think: golden edges, melty pools of dark chocolate, and crunchy walnut bits in every bite.
🍰 Why You’ll Love These Chunky Chocolate Walnut Cookies
- Big bakery-style energy – each cookie is a generous 3 oz for that thick, luxe feel
- Toasty crunch – walnuts are toasted before going in, amping up the nutty flavor
- Melty chocolate pockets – chopped dark chocolate melts into gooey pockets
- One bowl, no stress – no need to soften butter, and chilling is optional
- Thick and chewy perfection – tall dough mounds make them extra satisfying
Key Ingredients You’ll Need
- Cold unsalted butter – helps keep the cookies thick and hearty
- Brown + granulated sugar – gives the perfect balance of chew and crisp edges
- Cornstarch – softens the dough and keeps things tender
- Toasted walnuts – adds richness and texture
- Dark chocolate – chopped chocolate melts beautifully for those puddly pools
Tips for Perfect Chocolate Buttercream
Start with cold butter – this keeps the cookies thick and reduces spreading
Don’t overmix the butter and sugar – just enough to combine
Shape tall dough mounds – helps them bake up thicker and chunkier
Optional chill time – 30 minutes of chill gives even thicker, more developed cookies
Finish with flaky salt – it sharpens the chocolate and adds bakery flair
FAQ
Can I use chocolate chips instead of chopped chocolate?
Totally! Chopped chocolate gives better melt, but chips will still taste great.
Can I swap out the walnuts?
Yes—pecans are great, or leave them out for a nut-free version.
Do I have to chill the dough?
Not at all, but chilling gives you thicker cookies with slightly deeper flavor.
🧊 Storage Tips
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze Baked Cookies: Freeze in a sealed bag up to 2 months.
- Freeze Dough Balls: Freeze pre-portioned dough for on-demand cookies—just bake from frozen and add 1–2 minutes to bake time.
Ingredients
Yield: 16 cookies (85g/ ~3 oz each)
Prep Time: 15 min
Bake Time: 9-11 minutes
Chill Time: ~30-40 min
For the cookies
- 1 cup (226g) cold unsalted butter, cubed
- 1 cup (200g) light or dark brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2¾ cups (345g) all-purpose flour
- 1 tbsp (8g) cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 100g toasted walnuts
- 250g chopped dark chocolate
- Optional: extra chocolate/walnuts for topping, flaky sea salt
Directions
- Toast Walnuts:
- In a dry skillet over medium heat, toast walnuts for 4–5 minutes until fragrant. Let cool.
- Cream Butter & Sugars:
- In a stand mixer, beat cold butter with both sugars until just combined. Don’t overmix.
- Add Eggs:
- Add eggs one at a time, mixing gently until smooth.
- Dry Ingredients:
- In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. Add to wet mixture and mix until dough forms.
- Mix-Ins:
- Fold in toasted walnuts and chopped chocolate.
- Portion:
- Divide dough into 16 balls (85g each). Shape into tall mounds for thicker cookies.
- Optional Chill:
- Chill for 30 minutes for extra thickness.
- Bake:
- Bake at 190°C / 375°F for 9–11 minutes until edges are set and centers look slightly soft.
- Cool & Finish:
- Cool on tray for 10–15 minutes. Top with flaky salt if desired.
What’s New
Try the latest in Frostings and Fillings: Classic American Chocolate Buttercream
Notes
These cookies are big, bold, and indulgent—perfect for gifting, bake sales, or cozy weekend baking.
If using salted butter, reduce added salt to ½ tsp.
Want to get fancy? Swap dark chocolate for a mix of milk and semi-sweet chunks.
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