Chocolate Chip Walnut Cookies

Ingredients

• 62.5 g (½ cup)plain flour (at least 11% protein)
• ¼ teaspoonbaking powder
• 1 pinchsalt
• 57 g (¼ cup)butter, softened
• 100 g (½ cup)sugar
• 1 largeegg
• 2.5 ml (½ teaspoon)vanilla
• 28 g (1 ounce)dark chocolate, melted and cooled
• 58 g (½ cup)walnuts, coarsely chopped
• 45 g (¼ cup)mini semi-sweet chocolate chips

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C (350°F) and line 1–2 large baking sheets with baking parchment.

2. 2

   Mix dry ingredients

   In a medium bowl, whisk together the flour, baking powder and salt.

3. 3

   Cream butter and sugar

   Using a large bowl and medium speed, beat the butter and sugar for approximately 3–5 minutes, until light and creamy. Add the egg, vanilla and melted, cooled chocolate, then beat until combined.

4. 4

   Add the mix-ins

   Add the dry ingredients to the creamed butter mixture and combine with flat beaters, a wooden spoon or a spatula. Fold in the walnuts and chocolate chips.

5. 5

   Bake and cool

   Drop heaped tablespoons of dough, or portions from a small/medium cookie scoop, onto the prepared baking sheets. Bake for approximately 10 minutes. Leave the cookies on the sheets for 10 minutes, then transfer them to a wire rack to cool completely before serving.

What are chocolate chip walnut cookies?

Chocolate chip cookies are an American-style bake, and this version brings walnuts into the familiar mix for a crisp, nutty contrast to the soft centre. Melted dark chocolate gives the dough an extra chocolate note alongside the mini chips.

The method keeps things straightforward: cream butter and sugar, mix in the wet ingredients, then fold in the flour and additions. The small batch makes 18 cookies.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 1g protein, 11g carbs, 6g fat.

The flour and sugar provide most of the carbohydrates, while butter and chocolate contribute much of the fat. The egg, walnuts and flour provide some protein, with walnuts also adding fat. Pair a cookie with fruit or yoghurt for a more balanced snack.

Choosing the ingredients

Flour: The recipe specifies plain flour with at least 11% protein. Measure it accurately, as too much flour can make the cookies less tender.

Chocolate: Let the melted dark chocolate cool before adding it, so it blends into the dough without being piping hot. Mini semi-sweet chips distribute small pockets of chocolate through the cookies.

Walnuts: Chop them coarsely so their texture remains noticeable after baking. The recipe uses both walnuts and chocolate chips, so keep the proportions as listed for the intended balance.

Creaming the butter and sugar

Beat the softened butter and sugar at medium speed for approximately 3–5 minutes, until the mixture looks light and creamy. This is the stage to aim for rather than stopping as soon as the ingredients are combined.

Add the egg, vanilla and cooled melted chocolate after creaming, then beat just until combined. Scrape down the bowl if needed so the mixture is even.

Folding and shaping the dough

Dry ingredients: Mix them together first so the baking powder and salt are distributed through the flour.

Mix-ins: Combine the flour mixture with the creamed mixture, then fold in the walnuts and chips. A wooden spoon or spatula works if you are not using flat beaters.

Portions: Use heaped tablespoons or a small/medium cookie scoop to portion the dough onto the lined sheets. Leave room between portions for the cookies to spread.

When are they done?

Bake for approximately 10 minutes at 180°C (350°F). Since ovens vary, check the cookies around the stated time rather than relying on the clock alone.

They will continue to set as they cool on the baking sheet, so allow the full 10 minutes there before moving them to a wire rack. Cooling completely gives them time to firm up for serving.

Serving and timing

Serve the cookies once they have cooled completely, or enjoy one while it is still slightly warm if you prefer the chocolate soft. They pair well with a glass of milk, tea or coffee.

The stated total time is 20 minutes. Have the baking sheets lined and the ingredients measured before mixing to keep the process moving.

Recipe notes & tips

• Soften the butter before you begin so it can cream smoothly with the sugar.
• Let the melted dark chocolate cool before mixing it into the butter mixture.
• Use baking parchment to line the sheets and make the cookies easier to lift after baking.
• Keep the walnuts coarsely chopped for a distinct crunch.
• Start checking the cookies at about 10 minutes, as oven performance can vary.
• Leave the cookies on the baking sheet for the full 10 minutes before transferring them to a rack.

Variations

• Toast the walnuts: Cool them completely after toasting before folding them into the dough.
• Use larger chips: Swap the mini chips for regular semi-sweet chocolate chips.
• Change the nuts: Replace the walnuts with an equal amount of chopped pecans.
• Use milk chocolate: Choose milk chocolate chips for a sweeter flavour.
• Add a little salt: Finish the baked cookies with a small pinch of flaky salt if you like a salty-sweet contrast.

Common mistakes to avoid

• Hot melted chocolate: Let it cool before adding it so it does not go into the mixture piping hot.
• Under-creaming: Beat the butter and sugar for approximately 3–5 minutes, until light and creamy.
• Overmixing after adding flour: Mix only until the dry ingredients are incorporated, then fold in the walnuts and chips.
• Crowded baking sheets: Space the portions apart so the cookies have room to spread.
• Moving them too soon: Leave the cookies on the sheet for 10 minutes before transferring them to a wire rack.

How to store

Once completely cool, store the cookies in an airtight container at room temperature and enjoy within 3–4 days. Rewarm briefly in a low oven if you would like the chocolate softened again.

Frequently asked questions