These Walnut Chocolate Chunk Cookies are an absolute dream! The thick and chewy cookies are full of walnuts, chocolate chips, and chunks of chocolate cut straight from a bar! These cookies will not last long, so make a double batch while you’re at it!
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Walnut Chocolate Chunk Cookies
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
This recipe for walnut chocolate chunk cookies is simply the best!
Not only do they taste awesome, they are super quick and easy to make. They can be out of the oven and in your mouth in around 30 minutes!
Cookies are a great afternoon snack to enjoy with a glass of milk or a cup of coffee, but also great to give out as edible gifts too. Just stack cooled cookies into a cello bag and tie off with ribbon.
You can make 24 big cookies or 48 small cookies with this recipe – use a large or small ice cream scoop to help you get even measures of dough to roll into balls.
You could make the dough in advance and store covered in the fridge for up to 5 days. That way you could pull out some dough and make a small batch of cookies in next to no time – maybe for unexpected guests, or if you just really fancy a freshly baked cookie!
Did you know you can freeze cookie dough? Check the recipe tips in this post for more info.
Ingredients & Equipment Used In This Recipe
You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.
For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.
- Chocolate Chips – use semi-sweet (US) or plain (UK)
- Dark Chocolate Bar – this is cut up into pieces to add the “chunk” to these cookies!
This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.
More Recipes Using Walnuts
One of the hero ingredients in this recipe is walnuts, so here are some more recipes using the same:
- Apple Pie Layer Cake with Cinnamon Frosting & Walnut Crumble Topping
- Spiced Pumpkin & Walnut Tea Loaf
- Coffee and Walnut Cake Shots
Can I Freeze Cookie Dough?
Absolutely you can! Making a big batch of cookie dough and storing this way means you’ll always have some cookies on the table lickety-split!
The easiest and best way to do it is to make your cookie dough and chill it as the recipe describes, then shape it as though you’re about to bake a batch of cookies. So for these cookies, roll into balls and press down with a glass to flatten.
Then place on a baking sheet and pop into the freezer. When the dough is frozen transfer them to a freezer safe food bag, label them with the date, and store them in your freezer.
They will stay there just fine for up to 3 months.
You can cook them straight from frozen by adding a few extra minutes to the recipe cooking time.
More Cookie Recipes
Looking for more cookie recipe inspo? Check these out next:
- Cherry Oatmeal Cookies
- Double Chocolate & Almond Cookies
- Delicious Caramel Apple Cookies with Chocolate Chips
How Do I Make Walnut Chocolate Chunk Cookies?
Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- ½ cup vegetable shortening
- ½ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda (bicarbonate of soda)
- ½ tsp salt
- 1 cup semi-sweet chocolate chips (plain)
- 3 oz dark chocolate bar, chopped into small chunks
- 1 cup walnuts, chopped
- Preheat oven to 190C/375F/Gas 5 and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
- Cream the shortening and butter with granulated and brown sugars in a large mixing bowl. Mix in eggs and vanilla extract until well blended.
- Add the flour, baking powder, baking soda, and salt to the bowl and mix to combine.
- Fold in chocolate chips, chopped chocolate, and walnuts until thoroughly combined.
- Use a large cookie dough scoop to make 24 balls of dough. Place 6 balls of dough on the prepared baking sheet with 1-2 inches in between each ball.
- Flatten dough with the bottom of a glass.
- Place in preheated oven and bake 10-12 minutes or until golden brown and cooked through. Remove from oven and cool slightly before serving. Enjoy!
*Make smaller cookies with a small dough scoop (yields 48 cookies).
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 284Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 28mgSodium: 132mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to make a full meal!
- Appetizer: Grandma’s Pumpkin Soup
- Main Dish: Sheet Pan Roasted Lemon Chicken
- Side Dish: Italian Roasted Vegetables
- Beverage: Sparkling Apple Ginger Punch
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!