Chocolate Chip Walnut Cookies

5 stars (1 review)

My chocolate chip and walnut cookies recipe features a simple no chill and eggless cookie dough made with baking staples and walnut flour, and bakes up the most thick and perfectly melt-in-your-mouth crumbly cookies in under an hour. They're great to share now, or freeze and save for later!

Prep Time30

Cook Time15

Total Time45

Course: Cookies, Dessert

Cuisine: American

Servings: Cookies

Calories: 172kcal

Author: Sommer Collier

Ingredients

2 cups unsalted butter softened 1 pound
2/3 cup granulated sugar
2/3 cup light brown sugar
1 ½ teaspoons vanilla extract
1 teaspoon salt
3 ½ cups all-purpose flour
1 cup mini chocolate chips
1 cup ground walnuts from 1 heaping cup pieces
48 walnut halves for tops

US Customary - Metric

Instructions

Preheat the oven to 350°F. Set out several large baking sheets and line them with parchment paper.
Set out an electric stand mixer. Add the softened butter, granulated sugar, brown sugar, vanilla extract, and salt to the mixer. Beat on high to cream the butter and sugars together until light and fluffy. *It usually takes 3 to 5 minutes to cream the mixture properly, but has a huge impact on the texture of the cookies.
Meanwhile, grind 1 cup of walnut pieces in a food processor or blender. Grind long enough to create a fine walnut crumble or flour, but not so long you make walnut butter! Save all the prettiest walnut halves for the tops.
Once the butter mixture is light and fluffy, scrape the bowl with a rubber spatula. Then turn the mixer on low and mix in the all-purpose flour and ground walnuts. When the mixture is smooth, mix in the mini chocolate chips. Once they are well incorporated, turn off the mixer, as to not overmix the dough.
Use a 1 1/2 tablespoon cookie scoop, or a cooking scale, to measure out 1 ounce balls of dough. Roll the balls tightly and place on the baking sheets 2 inches apart.
Press a walnut half in the top of each ball, pressing down until the cookie is about 3/4 of an inch tall.
Bake the cookies for 15 to 18 minutes. Check at the 15 minute mark. The centers should be just barely cooked through but not doughy, and the edges should be just slightly golden. Allow the cookies to cool on the baking sheets to continue firming.

Video

Notes

Freezing Dough - Roll the raw cookie dough into a log shape, wrap it in plastic, and transfer it to an airtight zipper bag. Keep in the freezer for up to 3 months. Thaw the dough in the refrigerator overnight, then unwrap and continue the recipe as instructed.

Freezing Cookies - If you want the baked cookies to last for more than a few days, you can freeze them for up to 3 months. Wrap each cooled cookie in plastic wrap, then place them all together in an airtight zipper bag. Defrost on the counter for about 20-30 minutes, or in the fridge overnight

Storage Notes - I store the baked and cooled cookies in an airtight container and keep it in a cool dark spot in the pantry. This way, they keep well for up to 5 days and stay light and crisp, no problem!

Nutrition