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
Nissi says
This recipe was the bomb! It hit the spot for my dark chocolate craving. I omitted the white chocolate and substituted the walnuts for Macedonia.
★★★★★
Jessica Holmes says
That sounds amazing! So glad you loved them.
Elena says
Quick and easy and so delicous! Might try these, replacing the walnuts with Macadamia nuts.
★★★★★
Jessica Holmes says
Glad you like them Elena! Macadamias would be amazing too!
Grace Wilkinson says
These turned out yum. I rolled them
Into balls and put on tray but when I got them out of the oven they were still very round, they didn’t spread very much. My butter was room temperature. Should I have flattened them before putting them in the oven?
Jessica Holmes says
Hi Grace, so glad you enjoyed them! The cookies are thick but they should definitely spread some in the oven. If they didn’t, you may have added too much flour and/or cocoa? Do you measure it using a baking scale? Otherwise, check out my post on why cookies don’t spread.
Grace Wilkinson says
Yes, I use a kitchen scale to weigh everything to measure. Not sure where or why these went wrong, I’ll have to try again another time! Thanks ☺️
Lisette Gonzalez says
Amazing recipe, totally love it 🥰
★★★★★
Jessica Holmes says
Yay! Love that!
Sue says
Oh my goodness! These are amaaaazing! So chocolatey, just awesome! Thanks for the recipe!
Jessica Holmes says
Yay! So glad you love them Sue!
Stacey says
The best chocolate cookies I’ve ever made! Didn’t have walnuts so used pecans instead and they are delicious! I used dark choc chips and white choc chips. Absolutely perfect! Oven temp was spot on for fan forced oven too. Thanks for a delicious recipe!
★★★★★
Jessica Holmes says
LOVE that Stacey! So glad you enjoyed them!
Joanna says
Absolutely amazing! They came out veeeery sweet when I used 100g white and 100g milk chocolate, so I will try a little less next time and see if they come out sweet enough 😉 Thank you for all your wonderful recipes!
★★★★★
Jessica Holmes says
So glad you enjoyed them Joanna! You could always try adding dark chocolate if they were too sweet with milk chocolate!
Joanna says
I will, thank you for the tip!<3
★★★★★
Olivia says
i like these a lot, not too sweet yet not too much chocolate. However, I used semi-sweet choc. instead of white chocolate
★★★★★
Jessica Holmes says
I’m so glad to hear that Olivia!
sarah says
HEy lovely,
I did this recipe last week, and wow what a hit, it actually made about 14 cookies decent sizes! yum yum yum!!
Thank you this is the best I ever made.
I do have a question, how long do they keep for after they have been cookies?
★★★★★
Jessica Holmes says
So glad you enjoyed them Sarah! They should keep for a few days in an airtight container.
Sarah says
Went on for 10 days and still tasted amazing. Thank u 🥰
Marianna says
Hi,,
Is it okay to refrigerate the dough for a few hours before baking it? I’ve seen that most cookie recipes do that.
Jessica Holmes says
Hi Marianna, you can definitely do that! You might need to bring the cookie dough back to room temperature before baking though, otherwise the cookies won’t spread in the oven if they are too cold. Hope you enjoy them!
Ikram says
Hii i’m from the Netherlands and i love your recipes! I would love to try this recipe outt! They look perfect! I have one question,, how big do the ballss need to be?? Mabye in grams??
Jessica Holmes says
Hi! Great question! About 1.5 tablespoons of dough would be perfect!
maricol says
These cookies are delicious! Not too sweet and super chocolatey. I only used semi-sweet chocolate chips instead of including white chocolate chips and loved the way they turned out!
★★★★★
Jessica Holmes says
I’m so pleased you loved them! Thank you for lovely feedback. They’re definitely one of my favourites ☺️
Surbhi says
Hey!! Your recipes look worth try😍 but I had a concern,do u have an egg substitute for this recipe??
Jessica Holmes says
Hi Surbhi! I’m sorry I haven’t tested this recipe without eggs or with an egg substitute.
Hannah says
Hey I was planning on making this recipe today but I don’t have cornflour is there anything that can be swapped for it? Thanks:)
Jessica Holmes says
Hi Hannah, no worries at all – you can leave the cornflour out and it won’t effect the result ☺️
Gunn Maritudótttir says
“These are the best cookies ive had in my life” — a 14 year old kid. All I can say is that i agree 😉
★★★★★
Jessica Holmes says
Aw what amazing feedback!! Thank you Gunn 😊