Let’s take chocolate chip cookies to a whole different level with Walnut Chocolate Chip Cookies that’s filled with chocolate chips, chocolate candy chunks and walnuts. Grab a glass of milk and let’s continue our 12 Days of Christmas Cookies Celebration.
I haven’t always been a fan of chocolate chip cookies with walnuts. However, my husband loves walnuts. Actually, he loves any kind of nut. So it only made sense to add them to our favorite chocolate chip cookie recipe.
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Ingredients
Exact measurements are listed below in the recipe card. Make sure you scroll down to print and save the recipe for later!
- Vegetable shortening
- Unsalted butter
- Granulated sugar
- Brown sugar, packed
- 2 large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- ½ tsp. salt
- 1 cup chocolate chips
- 3-oz. dark chocolate bar, chopped
- 1 cup walnuts, chopped
Directions
Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat 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.
Baking Directions
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. You may have to lightly dip the glass in flour so it doesn’t stick to the cookie dough.
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.
Tips for Baking Cookies
- Chill the Dough – One of the things I have learned when baking easy cookie recipes is to chill the dough. I discovered this tip a few years ago when my chocolate chip and oatmeal cookies kept coming out flat. As a result, I started chilling the dough before baking. By chilling the dough, you’re really chilling the butter so it’s not as likely to spread fast when the dough hits the hot oven.
- Parchment Paper – always use Parchment Baking Sheets when baking cookies. Another good choice are Silpat baking mats.
- Cookie Scoops – always use cookie scoops to place the dough on the baking tray. Subsequently, this will ensure the cookies are all the same size and they will bake evenly.
- Oven Temperature – make sure the oven is at the correct temperature. Don’t automatically assume your oven temperature is correct. Invest in an oven thermometer to be sure you have the oven set at the correct temperature. You can purchase a good digital oven thermometer on Amazon for not much money.
- Let the Cookies Rest on the Baking Tray – for a few minutes. Do not attempt to remove them from the baking trays as soon as they come out of the oven. The cookies are too warm and they’ll fall apart as you transfer them to a baking cooling rack.
Ready for More CHRISTMAS COOKIE RECIPES?
These cookie recipes will be great for hosting a cookie exchange, give away cookies as gifts or just bake for your own family.
- Raspberry Linzer Sandwich Cookies
- Soft Chewy Ginger Cookies
- White Chocolate Pudding Cookies
- Chocolate Marshmallow Peppermint Cookies
- Shortbread Cookies – my favorite cookies all year long!
- Heart Shaped Short Bread Cookies
- Slice and Bake Colorful Swirl Cookies
- Candy Cane Sugar Cookies
- Classic Oatmeal Cookies
Walnut Chocolate Chunk Cookies Recipe
Walnut Chocolate Chunk Cookies - Grab a glass of milk and let me show you a cookie recipe filled with chocolate chips, chunks and walnuts.
Ingredients
- ½ cup vegetable shortening
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp. vanilla extract
- 3 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 1 cup chocolate chips
- 3-oz. dark chocolate bar, chopped
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 375°F and line a large, rimmed baking sheet with parchment paper or a Silpat® 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.
- Chill the dough for about 30 minutes before scooping onto baking trays.
- 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 removing to baking cooling rack.
Notes
This recipe will make 24 large cookies or 48 smaller cookies. It depends on the size cookie scoop you decide to use.
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Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 132mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
Tried this recipe? Let me know in the comments and don’t forget to rate it!
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