Make these Jumbo Chocolate Chip Walnut Cookies and please a crowd! Full of delicious chocolate flavor with a hint of crunch from walnuts.
Add some our Chocolate Meringue Cookies to your cookie tray for a rich but light chocolate addition.
Jumbo Chocolate Chip Walnut Cookies
Almost everyone knows what a chocolate chip cookie taste like, but not everyone has tasted Metropolitan Market’s famous chocolate chip cookies. Their cookies stood out from all the others. They were slightly crispy on the outside, but super soft in the middle. And they were loaded with a fine quality Belgium chocolate chips and toasted walnuts. Yum! Ever since I took my first bite into these amazing cookies, they have been my favorite to this day.
I can go on all day talking about how great this cookie was, but there was one downside. They were slightly pricey, so I decided to make my own. Below you will find my version of their cookie in this delicious jumbo chocolate chip walnut cookies recipe.
Tips for making Chocolate Chip Walnut Cookies
I recommend buying a large cookie scoop for these cookies because they cook better in larger scoops. If you don’t have a large cookie scoop, use a quarter measuring cup to measure out each scoop. If you live near a metropolitan market here in Washington, I highly recommend buying Belgium chocolate from there. They actually sell the chocolate they use in these wonderful cookies. The secret to getting a soft center is using shaved chocolate. I just buy the block and chop it really finely. I’ve experimented with this cookie for about 2 years now, and I think I have finally gotten as close to the real deal as it possibly gets.
Ingredients for Chocolate Chip Walnut Cookies
Flour
Salt
Baking Soda
Baking Powder
Butter
Brown Sugar
White Sugar
Eggs
Vanilla (optional)
Dark Chocolate Chips
Belgium Dark Chocolate
Walnuts
How to Make Chocolate Chip Walnut Cookies
Sift together dry ingredients as directed and set aside. Blend together butter and sugar until well combined. Mix in remaining ingredients in order listed in the printable recipe below. Scoop large portions onto a prepared cookie sheet and refrigerate prior to baking. Serve with a tall glass of milk.
Note: Makes about 16 cookies
More Cookie Recipes
Making this chocolate chip walnut cookies recipe is one of my favorite ways to spend an afternoon that results in a delicious treat. We love cookies in our house, and I know you will too once you check out all of our favorites linked below!
- Linzer Raspberry Cookies Recipe
- Raspberry Thumbprint Cookies
- White Chocolate Florentine Cookies
- Chocolate Meringue Cookies
- Easy Meringue Cookies with Berries and Cream
Jumbo Chocolate Chip Walnut Cookies
Ingredients
- 2 3/4 cup flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp Baking powder
- 1 1/2 cup butter room temperature
- 1 1/2 cup brown sugar
- 3/4 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup dark chocolate chips
- 7 oz shaved Belgium dark chocolate
- 2 cups toasted walnuts
Instructions
- Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.
- In the bowl of an electric mixer blend butter and sugar using the paddle attachment. Mix on medium speed just until combined.
- Add in the eggs and vanilla. Then coarsely chop the toasted walnuts.
- Add the flour and mix until blended.
- Mix in chocolate chips, shaved chocolate, and walnuts just until combined.
- Scoop out the cookie dough using a large cookie scoop, and place onto a cookie sheet. Then refrigerate for at least 4 hours. If you don't have a large cookie scoop, use a 1/3 measuring cup.
- Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
Nutrition
This recipe was originally posted on April 22, 2015, we’ve tweaked it a bit since then.
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Katie says
Do you only sift the flour or do you sift everything individually? Basically confused on the sifting part!! Let me know
simplyhomecooked says
Hi Katie, all you need to do is sift the dry ingredients together including the flour 🙂 I hope you love this cookies recipe!
Cynthia says
Is this supposed to use 1/4 cup or 1/3 cup to scoop the dough? Your narrative says 1/4 cup but recipe said to use 1/3 cup to scoop the dough. Not sure which one is correct?
“ If you don’t have a large cookie scoop, use a quarter measuring cup to measure out each scoop. “
Versus
Scoop out the cookie dough using a large cookie scoop, and place onto a cookie sheet. Then refrigerate for at least 4 hours. If you don’t have a large cookie scoop, use a 1/3 measuring cup
simplyhomecooked says
Hi Cynthia, thank you for bringing that to my attention. It really depends on how big you want the cookies. If you want to recreate the ones at Metropolitan Market, use the 1/3 cup and a little longer bake time. But if you want to make just slightly larger than basic cookies, use 1/4 cup 🙂 I hope this helps answer your qeution. I hope you love the cookies recipe!