These are the absolute chewiest chocolate chip walnut cookies! Perfectly crisp along the edges and full of dark chocolate and walnuts. A great cookie for make year-round.
If you love chewy cookies then I’ve got the perfect recipe for you today! You see, this here is my ideal chocolate chip cookie. Perfectly crispy along the edges, chewy in the middle, dark chocolate, walnuts, and a hint of cozy spices. Chocolate chip walnut cookies are just a classic that are hard to go wrong with when you need cookie ideas!
As long as you don’t have a nut allergy (which I’m assuming you don’t if you’re reading this recipe), the walnuts add this amazing flavor and crunch to the cookies. There’s also a pinch of cinnamon and nutmeg in the dough, which adds depth to the flavor. Call me biased, but I think these are the best chocolate chip walnut cookies and I hope you love them too!
What Makes These the Chewiest Chocolate Chip Cookies?
Here’s the secret: dry milk powder.
This stuff is like the MSG of baking. I learned the trick from Christina Tosi of Milk Bar (an absolute icon) and let me tell you, it makes everything–especially cookies–better. It adds flavor, it adds chewiness, and it helps cookies develop this lush golden crust that you can’t help but sink your teeth into. It’s like if you had milk and cookies but the milk was already baked into the cookies.
You can find dry milk powder easily at the grocery and get a pretty big bag of it for not a lot of money. Look for it in the baking aisle near the canned milks or in the instant milk aisle. You can also buy dry milk powder on Amazon.
Tips for Making These Cookies
- Don’t skimp the creaming process: I highly recommend using an electric mixer if you have one, because we’ll be creaming the butter and sugars together for 8 minutes to make these cookies. This may seem like a long time, but it is so crucial to creating structure as well as aerating the dough so that it puffs up when baking. This will give you a soft texture instead of dense, puck-like cookies. Also, it makes your dough bigger, which equals more cookies so no complaints about that!
- Don’t over-mix the flour: to prevent the cookies from becoming tough, do not over-mix the flour, as this will result in excess gluten build-up. When folding the dry ingredients into the dough, first mix the flour until it is evenly distributed, then add the chocolate/walnuts, and then lastly mix until the flour is just combined. I would even recommend using a flexible rubble spatula to finish your dough by hand.
- Let the dough chill: if you have time, let your dough chill for at least an hour before baking. For best results, chill overnight. This gives a chance for the flavors to marinate together.
Can I Freeze The Cookie Dough?
Yes, absolutely! One of my favorite things to do is keep balls of cookie dough in my freezer so that I can pop a cookie into the oven at anytime. Scoop balls of cookie dough onto quarter sheets, and then freeze the dough on the sheets for 1 hour. After that, pop the balls into an airtight bag and keep them in the freezer for up to 3 months.
Did You Make This Recipe?
If so, I’d love to hear from you! Please leave a rating and/or comment to spread the love and help others find this recipe.
Also feel free take a picture and share it with me on Instagram @toppedwithhoney. Looking forward to seeing your fresh strawberry crisp!
If you’re not ready to bake yet, no problem! Simply hover over any image in this post (pick your favorite), or tap if you’re on mobile, and click the pin icon in the corner to save for later.
Keep the chocolate chip love going:
24-hour browned butter chocolate chip cookies
Salted butter coconut chocolate chip cookies
Brown butter chocolate chip blondies
Chewiest Chocolate Chip Walnut Cookies
The Chewiest Walnut Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated white sugar
- ⅓ cup dark brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 cup + 2 tbsp all-purpose flour
- 2 tbsp dry milk powder
- ¾ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp ground cinnamon, optional
- pinch of nutmeg, optional
- ¾ cup semi-sweet or dark chocolate chips
- ½ cup chopped walnuts
Instructions
- In an electric mixer fitted with the paddle attachment, cream the butter and sugars together on medium-high speed for 3 minutes. Scrape down the sides of the bowl.
- Add the egg and vanilla and continue beating on medium-high speed for 4-5 minutes, until the mixture is very light and fluffy. Make sure to pause half way to scrape down the sides of the bowl.
- In the meantime, combine the flour, milk powder, salt, baking soda, and baking powder together in a medium bowl. Add cinnamon and nutmeg as well if using.
- Add the dry ingredients into your mixer and beat on low speed until flour is evenly distributed. It is okay if there are still white spots.
- Add the chocolate chips and walnuts and continue mixing on low speed until they are evenly distributed and the flour is now fully combined. If possible, chill the dough for at least an hour before baking.
- When you're ready to bake, preheat your oven to 375°F and line two cookie sheets with parchment paper. Scoop 2 tbsp-sized balls of dough and space them at least 2 inches apart. Bake for 12-13 minutes, or until edges are golden brown. Let the cookies rest for 10 minutes on the sheets before transferring them to wire racks to cool completely.
Notes
- For the best flavor, use cultured, unsalted butter in the cookies
- Dry milk powder can be found in the baking aisle at the store, or near the instant milk
Leave a Reply