These Walnut Chocolate Chip Cookies are the perfect amount of nutty and crunchy, and they satisfy every chocolate chip craving while being a bit more elevated in flavor.
Any nut lover who needs a way to work their favorite flavors into cookies should definitely try these cookies. The blend of chocolate to toasty walnut flavor is amazing. And these are seriously easy, so why not make a batch?
Of course, you could go for the classic chocolate chip cookie, but first give these a try. They’re a great twist on the normal everyday flavor. These would be a great accompaniment to any cup of coffee on a cold night, or a quick dessert for a summer barbeque. Truly great for any occasion.
How to Make Walnut Chocolate Chip Cookies
First, preheat your oven to 375 F. Line a baking sheet or two with parchment paper, or invest in a Silpat and use that to line your sheets. Silpats are super awesome to have on hand, as they can be used for a huge variety of things, and they create less waste than normal baking paper.
With a hand mixer, cream together the shortening and butter. Once that’s fluffy add the granulated white sugar and the brown sugar and mix until combined.
Add in the dry ingredients, flour, baking powder and soda, and salt, and mix that in.
Chop up your walnuts into whatever sized pieces you like. If you just want the flavor and none of the walnut crunch go for smaller pieces, or if you like nuts as much as we do you can leave them in bigger chunks. Add the walnuts and chocolate chips to the cookie dough and fold all of it in until it’s evenly distributed in the dough.
Scoop the dough onto the cookie sheet in small balls, leaving an inch or two of room in-between each cookie. Take a glass, or a fork or anything really, and smush the cookie dough down a bit. It should look like a flat circle of dough.
Bake for around ten minutes, or until golden brown, before pulling them out and letting them cool enough to eat.
Tips for Making Walnut Chocolate Chip Cookies
These cookies are great to make ahead and keep in the freezer until you want a chocolatey fix! You can either make the dough and freeze in for later, although I’d recommend using it within the first month to two months after freezing it.
Or you can fully bake the cookies and freeze the cookies. You can then pull them out and heat them up in the microwave whenever you like.
If you don’t like walnuts, you can substitute with any nuts you like better. I personally am a cashew fanatic, and my people are peanut butter fiends. So we use cashews and peanuts in ours. But any nut will work, whether that’s walnuts, peanuts, almonds, etc.
To make a sweeter cookie, substitute the dark chocolate bar with a milk or white chocolate bar. Just know, if you’re using white chocolate it tends to melt a lot quicker and easier than other chocolate so be careful!
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Walnut Chocolate Chip Cookies
- 1/2 cup vegetable shortening
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 3 ounce dark chocolate bar chopped
- 1 cup walnuts chopped
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a silicon baking mat. Set aside.
- Cream shortening and butter with granulated and brown sugars in a large mixing bowl. Mix in eggs and vanilla extract until well blended.
- Add in flour, baking powder, baking soda, and salt. Mix to combine.
- Fold in chocolate chips, chopped chocolate and walnuts until thoroughly combined.
- Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball. Flatten dough with the bottom of a glass.
- Place in pre-heated oven and bake 10-12 minutes or until golden brown and cooked through. Remove from oven and cool slightly before serving.
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Jillian Morris is the resident baker for A Food Lover’s Kitchen. She started baking when she was very little and found she had a great passion for it. She is a high-schooler in a small town in Oregon, where she enjoys music, writing, and baking in her spare time.