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!
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
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!
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!