Walnut Chocolate Chunk Cookies are a delightful combination of crunch and gooey richness. They’re easy to make, packed with flavor, and perfect for both novice bakers and seasoned pros.
Why You’ll Love These Cookies
- Texture: The combination of walnuts and chocolate chunks creates a beautiful contrast between the crunchy nuts and the melty chocolate. Every bite offers a mix of soft, chewy, and crunchy textures.
- Flavor: The slightly bitter taste of walnuts pairs perfectly with the sweetness of the chocolate, creating a balanced flavor profile.
- Versatility: These cookies are perfect for any occasion, whether you’re baking for a casual afternoon snack, a festive holiday, or a special treat for loved ones.
Check out Peanut Butter Chocolate Chip Cookies, Double Chocolate Cookies, and Triple Chocolate Cookies for more cookie magic.
These Walnut Chocolate Chunk Cookies are the perfect treat for any cookie lover. With their perfect balance of flavors and textures, they’re sure to become a favorite in your household. Whether you’re sharing them with friends, bringing them to a gathering, or simply indulging at home, these cookies are a surefire hit. Happy baking!
Ingredients required:
Following is a preview list of ingredients, for a detailed list, find the recipe card below:
- Butter
- Brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Dark chocolate chunks
- Chopped walnuts
- Chocolate Chips
How to make walnut chocolate chunk cookies?
Following is a preview of instructions, for detailed instructions, find the recipe card below:
- Preheat Your Oven and prep the baking tray with parchment paper.
- Cream the Butter and Sugars
- Add the Wet Ingredients: Add egg and vanilla extract and mix till combined.
- Mix the Dry Ingredients: Sift in the flour, baking soda, and salt. Mixing until just combined.
- Fold in the Goodies: Gently fold in the chocolate chunks and chopped walnuts.
- Cover and refrigerate.
- Shape the Cookies: Place rounded balls of dough onto the prepared baking sheets with some distance between each.
- Bake the cookies until the edges are golden brown but the centers are still soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet.
Variations to Try
- Add a Pinch of Cinnamon: For a warm, spiced flavor, add ½ teaspoon of ground cinnamon to the dry ingredients.
- Swap the Nuts: Not a fan of walnuts? Pecans, almonds, or hazelnuts are great alternatives.
- Experiment with Chocolate: Try using white chocolate or milk chocolate chunks for a different twist.
Storage of walnut chocolate chunk cookies
Let them cool completely before storing them. Store them in an airtight container and place them in a cool and dry place at room temperature for 3-4 days. Or you can freeze them for 3 months. Refrigerating them can cause a change in texture.
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Walnut Chocolate Chunk Cookies
Ingredients
- 100 g ½ cup unsalted butter softened
- 55 g ¼ cup brown sugar packed
- 50 g ¼cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 172 g 1⅜ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 125 g ⅜ cup dark chocolate chunks
- 50 g ⅜ cup chopped walnuts
- Chocolate chips (optional)
Instructions
- Preheat your oven to 350°F/180°C and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer.
- Beat in the egg, followed by the vanilla extract, ensuring everything is well combined.
- Sift in the flour, baking soda, and salt. Mixing until just combined.
- Gently fold in the chocolate chunks and chopped walnuts, ensuring they’re evenly distributed throughout the dough.
- Cover the bowl with a plastic wrap. Refrigerate for 1 hour.
- Using a cookie scoop or tablespoon, dip the rounded balls of dough into chocolate chips then place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 9-10 minutes, or until the edges are golden brown but the centers are still soft. Remember, they will continue to cook on the baking sheet after you remove them from the oven.
- Allow the cookies to cool on the baking sheet itself.