These New York-style Chunky Walnut Chocolate Cookies are stuffed with dark chocolate, white chocolate and chopped walnuts. Soft and chewy, they’re the ultimate fudgy chocolate cookies. There’s no chilling the dough, so they’re ready to eat in just 30 minutes.
Chunky Walnut Chocolate Cookies for the win ❤️
These amazing New York-style cookies are soft and chewy, and taste almost like a fudgy brownie. They’re absolutely packed with big chunks of chocolate and crunchy walnuts, making them extra thick, extra gooey and completely irresistible.
Why you will love these cookies
- They’re super thick and soft
- Filled to the brim with chocolate
- There’s no chilling the dough
- Ready to eat in just 30 minutes
recipe testing
I’ve had chocolate cookies on my mind for a while now. This year, we’ve shared some epic new cookie recipes, from big Biscoff Cookies to chewy Brown Butter Cookies. But it’s been a little while since we made a cookie that would truly satisfy all our chocolate cravings.
What I wanted: I wanted a really, really chunky cookie packed with hand cut pieces of chocolate. Ever since I tried Levain Bakery Cookies, I’ve also been obsessed with adding nuts to my cookies. So plenty of chopped walnuts were a must.
I also wanted a rich, cocoa-laden cookie dough that didn’t need chilling. Because let’s face it, when you have cravings for Chunky Walnut Chocolate Cookies, you need them ASAP.
So I took inspiration from my favourite Chocolate Fudge Cookies, but added a little more flour and cornflour to make a bigger, thicker cookie. Then, I added a ridiculous amount of mix-ins and voila!
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Reminiscent of a brownie, these thick and chewy chocolate cookies are deliciously lumpy and packed with walnuts, white chocolate AND dark chocolate. Better yet, they’re ready to eat in just 30 minutes.
how to make perfect cookies
- Start with softened butter. In a large mixing bowl, add butter and sugars, and beat with an electric mixer on medium speed until combined.
- Add vanilla and egg, and beat briefly just to combine. Then add, flour, cocoa powder, baking soda and salt. You can use natural unsweetened cocoa powder or Dutch processed cocoa powder.
- Beat on low speed until a soft chocolate cookie dough forms. Then add chocolate and walnuts. I recommend chopping a block of chocolate by hand. Choose a chocolate that you’d be happy to eat on its own (avoid any cheap and nasty chocolate).
- Scoop and roll the cookie dough into balls using your hands, roughly 1.5 to 2 tablespoons of cookie dough per cookie. Place them on your prepared trays leaving room for the cookies to spread out in the oven.
- Bake for 10-12 minutes and then leave for 5 minutes before gently moving to a wire rack to cool completely.
frequently asked questions
Yes if you like!
If you would prefer to leave out the walnuts, you can add a different nut, like almonds or macadamias. Or if you want to go nut free, add some extra chocolate instead.
Yes. You can make the cookie dough ahead of time and pop it in the fridge. But let it come back to room temperature before baking or the cookies won’t spread in the oven when baked.
I recommend using natural, unsweetened cocoa powder. But you can also use Dutch processed cocoa if you like.
more cookies to love
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Let’s Bake
Chunky Walnut Chocolate Cookies
Rich and gooey chocolate cookies loaded with chocolate and walnuts.
Ingredients
- 115 grams (1/2 cup or 1 stick) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cup) plain flour or all purpose flour
- 40 grams (1/2 cup) cocoa powder, sifted
- 1 tablespoon cornflour or corn starch
- 1/2 teaspoon baking soda
- Pinch of salt
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 100 grams (2/3) dark chocolate or milk chocolate, roughly chopped
- 50 grams (1/2 cup) walnuts, roughly chopped
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until combined and creamy. Add vanilla and egg and beat for a minute or so until combined.
- Add flour, cocoa powder, cornflour, baking soda and salt, and beat just until a chocolately cookie dough forms. Add chocolate and walnuts and stir by hand.
- Scoop balls of cookie dough (approximately 1.5 to 2 tablespoons each) and roll until smooth using your hands. Place cookie dough balls onto the prepared trays, leaving room for the cookies to spread in the oven.
- Bake for approximately 10-12 minutes or until no longer wet or gooey. Leave for 5 minutes before carefully transferring to a wire rack to cool completely.
Notes
Cocoa powder: I recommend using natural, unsweetened cocoa powder. But you can also use Dutch processed cocoa if you like.
Cornflour: If you don’t have access to cornflour or corn starch, you can simply leave it out.
Walnuts: If you would prefer to leave out the walnuts, you can add a different nut, like almonds or macadamias. Or if you want to go nut free, add some extra chocolate instead.
Nutrition Information
shane delfabro says
I made these and was glad I did, I guessed that the flour measurement in grams was the right one and not the 1 and cup1/4 ?
Jessica Holmes says
Hi Shane, I always recommend using gram measurements in baking – especially with dry ingredients. But in saying that, 175 grams does equate to 1 and 1/4 cups with my conversion. Hope you enjoyed these!
shane delfabro says
I guess my question is how many grams do you consider is in a cup of all purpose flour? The math between 1 and 1/4 cups and 175 grams is not adding up for me.
Jessica Holmes says
Hi Shane, all my recipe use the conversion of 1 cup = 140 grams of plain or all purpose flour. I hope thats helps.
Ebony Melikian says
Hi Jess, thanks so much for sharing this recipe. Question, with the cocoa powder often it says that it shouldnt be mixed with baking soda because it doesn’t rise? Is that right? And another question, what cocoa powder do you use for these please?
Jessica Holmes says
Hi Ebony, it’s actually usually the opposite. Baking soda reacts with natural cocoa powder. It’s not an issue in this cookie though, the recipe is perfect, I promise!
Deb Susi says
Delicious. Made them yesterday. Can I freeze the cookies?
Jessica Holmes says
Absolutely! So glad you enjoyed them. You can also freeze the cookie dough if you like too.
DJ Smith says
I do this and brown the butter first. Very solid recipie Also I sometimes use kinder chocolate with some salted cashews and absolutely fire cookies.
Jessica Holmes says
That sounds INSANE! Thanks for the lovely feedback!
Roma says
Hi Jessica,
Thank you for sharing your recipes, I have tried most of them and they are all good.
Been doing this cookie recipe, just wanted to ask if the butter should be soft as I want the cookie to be like your NYC cookies. My butter is cold straight from fridge maybe that is the reason that is why is not spreading too much?
Waiting for your reply.
Thanks in advance
Jessica Holmes says
Hi Roma, thanks for your comment. This recipe calls for room temperature butter and still makes a fairly thick cookie as pictured. If you use cold butter it’ll prevent your cookies from spreading and make an even thicker cookie.
Preetika Bhasin says
Hi is there any way I can make smaller batch of 7-8 cookies ? If I half the ingredients will it be ok ?
Jessica Holmes says
Hi Preetika, I wouldn’t recommend halving the recipe and expecting the exact same result. I’d make it as is and freeze half of the cookie dough for next time.
Preetika Chadha says
Hi im not a fan of white chocolate..should I omit it from recipe all together? I am worried that adding extra 100 grams chocolate will make them too dark..what would you suggest ? Can I follow the recipe and add only 100 grams dark chocolate ?I am ok if quantity gets reduced just want to know it’s effect on flavour
Jessica Holmes says
Hi, you can absolutely leave out the white chocolate – the cookies will still be delicious. Or you can add a bit of extra milk or dark chocolate, up to you!
Preetika Chadha says
So I need not add equal amount of white or dark chocolate ? I can just skip it all together ? It won’t impact the proportions? Thanks for responding
Jessica Holmes says
You definitely can! But leaving it is ok too – there will still be plenty of mix-in’s.
Kim says
Can I use whole wheat flour for this recipe?
Jessica Holmes says
Hi Kim, I haven’t tried so I can’t say I’m sorry. It can often result in a drier, more coarse texture though.
Therese says
So good, I made these at the same time as the triple choc cookies and I can’t decide which ones I like more. Great recipe and instructions 😊
Jessica Holmes says
Yay! Love hearing that Therese!
Amanda says
I’ve made these several times for work, everybody loves them!!! They aren’t too sweet so even the people that don’t like sweet treats enjoyed them. Fantastic recipe Jess thank you for another amazing recipe.
Jessica Holmes says
Hooray! That makes me so happy Amanda!
Sneha says
Can we skip using egg??
Or is there any other recepie eggless??
Jessica Holmes says
Hi! I haven’t tested this recipe without eggs I’m sorry. But you can find all my eggless recipes here!
Saniya says
Can i replace baking soda with baking powder?if yes will the quantity remain the same?
Jessica Holmes says
Yes you can if you like!
Nazish says
Hi can u substitute eggs with flax eggs instead? Will that work?
Jessica Holmes says
Hi, I haven’t tried!
Sarah says
This recipe looks amazing – can you freeze the cookie dough balls before baking? I assume they would just have to return to room temperature before baking so they spread?
Jessica Holmes says
Yes and yes! Hope you enjoy them Sarah!