EASY Chewy Chocolate Chip and Walnut Cookies Recipe

Photo of a stock of the best chocolate chip and walnut cookies by Frolic & Courage.

This is the BEST, easy, chewy chocolate chip and walnut cookies recipe I’ve ever made! I’m by no means a professional baker, but if you’re searching for how to make chocolate chip cookies with walnuts that are soft, gooey, and downright delicious, here it is!

Recipe adapted from the “Best Chocolate Chip Cookies” from Allrecipes.com.

Serves: Makes 24 perfect, tasty chocolate chip and walnut cookies!


  • 1 cup butter, softened
  • 1 1/2 cups semisweet chocolate chips (note: one 12oz bag = 2 cups)
  • 1 cup chopped walnuts
  • 1 1/2 cup packed brown sugar (dark brown)
  • 1/2 cup white sugar
  • 2 eggs (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp salt
  • 3 cups all purpose flour


  1. Preheat oven to 350F
  2. In a large mixing bowl, cream the butter. Once creamed, add the brown sugar, white sugar, and blend until smooth.
  3. Beat in one egg, then beat in the second egg. It is important to beat in the eggs one at a time.
  4. Add the vanilla extract to mixture and blend. Set batter aside.
  5. In a separate bowl, add the baking soda then stir in hot water until fully dissolved.
  6. Pour fully dissolved baking soda mixture into the batter, then and salt and stir.
  7. Stir in flour, semi-sweet chocolate chips, and walnuts. Mix until ingredients are blended together. Do NOT overblend!
  8. Drop large table-spoonfuls of dough onto ungreased pan, about 2 inches apart. The larger the cookie dough, the more space it needs apart.
    * For thinner cookies, spoon smaller amounts onto cookie sheet and flatten.
  9. Bake for 10-12 minutes, or until edges are brown. The time may vary based on your oven and altitude, so watch carefully!
    * Special Note: Remember to remove the cookies when the edges are brown, NOT when the center of the cookie is brown. The cookies may look “undone” in the center but trust me – they will harden and continue to cook for a few minutes outside the oven. This will make the difference between having a soft, chewy chocolate chip and walnut cookie versus a crispy cookie.
  10. Remove cookies from oven and let cool on baking sheet.
  11. Once cooled, store in an air-tight container, or in a container with one slice of sandwich bread to keep the cookies soft and moist.

Enjoy eating the best chocolate chip cookies!

Antoinette | Frolic & Courage

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