Chewy Chocolate Chip Walnut Cookies with Cinnamon

What Is Chocolate Chip Walnut Cookies?

There is nothing better than pulling a tray of warm, chewy cookies from the oven, and this recipe makes it easy to get that perfect texture every time. These chocolate chip walnut cookies are my go to when I want a dessert that feels special but still comes together with simple pantry ingredients.

This is an American style drop cookie that makes 20 generously sized cookies. The centers stay soft and chewy while the edges turn slightly crisp. Every bite is loaded with dark chocolate and chopped walnuts, and a touch of cinnamon gives the cookies a warm, cozy flavor that pairs beautifully with the richness of the chocolate.

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I love how approachable this recipe is. You do not need fancy equipment or hard to find ingredients, just butter, two kinds of sugar, flour, chocolate, walnuts, and a handful of pantry staples. The dough comes together quickly, and a short rest in the refrigerator helps the cookies bake into thick rounds instead of spreading too thin.

If you or someone you are baking for prefers a nut free cookie, you can simply leave out the walnuts and add extra dark chocolate. The cookies will still have that chewy center and crisp edge. I have made them both ways, and they always disappear fast.

These are my favorite version of chocolate chip walnut cookies, and I keep coming back to the recipe whenever I want a reliable dessert.

The cinnamon is subtle enough that it does not overpower the chocolate, but it gives each bite a little extra warmth. I also like to make them during the holidays when the kitchen already smells like cinnamon and vanilla.

HOW TO MAKE EASY CHOCOLATE CHIP WALNUT COOKIES:

This recipe is simple enough for a weeknight, but a few small steps make a big difference. Use softened butter so it creams easily with the sugars. Then chill the scooped dough before baking. That rest helps the cookies hold their shape and gives the centers a chewy bite.

Before you start, let the butter sit at room temperature for about 30 minutes. If you press your finger into the butter and it leaves an indent easily, it is ready to cream.

Ingredients

• 1 cup butter, softened
• 1 cup dark brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 2 1/4 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 6 ounces dark chocolate chips or chopped dark chocolate, plus more for topping
• 1 cup chopped walnuts, plus more for topping
• Flaky sea salt for topping, optional

Instructions

1. Cream the butter, dark brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer. Beat until pale and creamy, about 3 minutes. Add the egg and vanilla extract and beat until combined.
2. In a separate bowl, whisk together the all purpose flour, baking powder, baking soda, salt, and cinnamon. Add the dry ingredients to the butter mixture and beat until just combined. Fold in the dark chocolate and the chopped walnuts.
3. Use a medium cookie scoop that holds about 2 tablespoons to portion the dough. Place the dough balls on a lined baking sheet, then press extra chocolate and walnuts on top of each ball. Refrigerate the dough for 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Arrange 6 cookies on a parchment lined baking sheet, leaving at least 2 inches between each cookie. Bake for 10 to 12 minutes, or until the edges are golden. As soon as the cookies come out of the oven, use a round cookie cutter to gently swirl around each cookie and make it perfectly round. Sprinkle with flaky sea salt if you like, then repeat with the remaining dough.

Do not skip the chill time. It helps the butter firm up, so the cookies bake into thick rounds with chewy centers instead of spreading flat.

Nutrition per cookie: 212 calories, 34 grams carbohydrates, 4 grams protein, 8 grams fat, 3 grams saturated fat, 2 grams fiber, 22 grams sugar, 162 milligrams sodium, and 10 milligrams cholesterol.

HOW TO STORE COOKIES:

These cookies rarely last long in my house, but when I do make a full batch, I store the baked cookies in an airtight container at room temperature. They stay fresh for up to 5 days, with soft centers and slightly crisp edges.

For longer storage, baked cookies can be frozen in an airtight container for up to 3 months. I like to separate the layers with parchment paper so the cookies do not stick together. When you are ready for one, let it sit at room temperature for a few minutes or warm it briefly in a low oven.

You can also freeze the cookie dough before baking. Scoop the dough and form it into balls, then freeze the balls on a lined baking sheet for 30 minutes.

Once they are solid, transfer them to an airtight container or freezer bag and freeze for up to 3 months. When you bake frozen cookie dough, add 1 to 2 minutes to the bake time.

This is a great make ahead option for busy weeks or for keeping a quick dessert on hand.

If you top the cookies with flaky sea salt, add it right after baking. The salt melts slightly onto the warm cookies and brings out the dark chocolate flavor.

MY FAVORITE TOOLS FOR BAKING COOKIES:

You do not need a fully equipped kitchen to make these cookies, but a few tools make the process easier and more consistent.

• Stand mixer or hand mixer: I have both, but my stand mixer gets the most use in my kitchen. Either one makes creaming the butter and sugars much easier.
• Half sheet pans: A few sturdy half sheet pans are perfect for baking large batches. I keep extra pans on hand so one can cool while another goes into the oven.
• Parchment paper: Lining the baking sheet helps the cookies release easily and makes cleanup quick.
• Medium cookie scoop: A scoop that holds about 2 tablespoons keeps every cookie the same size, which helps the batch bake evenly.
• Round cookie cutter: This is my favorite trick for making the hot cookies perfectly round. Use it right after the cookies come out of the oven.
• Airtight container: A good container keeps baked cookies soft and fresh for up to 5 days.

If you are just getting started with baking, start with a mixing bowl, a sturdy spoon, and a sheet pan. The most important part is to follow the simple steps and give the dough time to chill. Once you see those golden edges and thick chewy centers, you will want to make these cookies again and again.

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Chocolate Chip Walnut Cookies

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What Is Chocolate Chip Walnut Cookies? There is nothing better than pulling a tray of warm, chewy cookies from the oven, and this recipe makes it easy to get that perfect texture every time.

• Total Time: 52 min
• Yield: 20 cookies 1x

Ingredients

Scale 1x2x3x

1 cup butter, softened
1 cup dark brown sugar
¾ cup granulated sugar
1 egg
2 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
½ tsp cinnamon
6 oz dark chocolate chips or chopped dark chocolate, plus more for topping
1 cup walnuts, chopped, plus more for topping
flakey sea salt, for topping

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Instructions

1-Cream butter and sugars in the bowl: Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer until pale and creamy, about 3 minutes. Add egg and vanilla and beat until combined.
2-In a separate bowl, whisk together the: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients and beat until combined. Mix in chocolate and walnuts.
3-Scoop out the cookie dough using a: Scoop out the cookie dough using a medium size scoop (2 tbsp) and place the dough balls side by side on a lined baking sheet. Top with extra chocolate and walnuts and refrigerate for 30 minutes.
4-Preheat the oven to 350 degrees F: Preheat the oven to 350 degrees F.
5-Arrange 6 cookies on a parchment lined: Arrange 6 cookies on a parchment lined baking sheet, leaving at least 2 inches between each cookie. Bake for 10-12 minutes, or until edges are golden. As soon as cookies come out of the oven, use a round cookie cutter to make perfectly round cookies. Top with sea salt. Continue with remaining cookie dough and enjoy!

Last Step:

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• Prep Time: 10 min
• Cook Time: 12 min
• Method: bake

Nutrition

• Serving Size: 1 cookie
• Calories: 212
• Sugar: 22g
• Sodium: 162mg
• Fat: 8g
• Saturated Fat: 3g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 10mg