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 of our Chocolate Meringue Cookies or Double Chocolate Cookies (VIDEO) to your cookie tray for a rich chocolate addition.
Table Of Contents
Recipe Details
Making this Chocolate Chip Walnut Cookies recipe is one of my favorite ways to spend an afternoon. We love cookies in our house, and I know you will, too, when you taste these delicious treats. They’re a copycat version of Metropolitan Market’s famous chocolate chip cookies and they’re to die for!
- TASTE: These cookies are full of rich chocolate flavor and toasted walnuts. The dark chocolate gives a slight bitter flavor that is the perfect complement to the sweetness.
- TEXTURE: These cookies are slightly crispy on the outside, but super soft in the middle. The walnuts add nice crunch.
- TIME: This recipe takes 90 minutes.
- EASE: This is a simple cookie recipe that you will have no trouble making.
What You’ll Need
Ingredient Notes
- Belgium dark chocolate- This ingredient is really important because it adds a hint of bitterness to the sweet to balance it out. Use good-quality chocolate.
- Semi-sweet chocolate chips- These are not overly sweet and add a depth to the flavor of these chocolate treats.
- Brown sugar- This adds a richness in flavor that you can’t get from white sugar because of the molasses in it.
- Walnuts- Either buy toasted walnuts or toast them yourself in the oven to get that perfectly rich, earthy flavor without the bitterness.
- Vanilla extract- It’s best to use pure over imitation vanilla for better flavor.
Add-ins and Substitutions
- Substitute other chocolate- While this mix of dark and semi-sweet is my favorite, you can also substitute milk chocolate or white chocolate if you like.
- Make it allergen-friendly- Use gluten-free flour, skip the nuts, and use plant-based/vegan butter and chocolate.
- Substitute another type of nut- Make these cookies with toasted pecans, almonds, hazelnuts, or cashews.
- Add old-fashioned oats- Add some chew and texture by substituting 1 cup of oats for flour.
How to Make Chocolate Chip Walnut Cookies
- Sift the dry ingredients. Sift the flour, salt, baking soda, and baking powder into a large bowl and set aside.
- Cream the butter and sugar. In the bowl of a stand mixer, beat the butter and sugars using the paddle attachment. Mix on medium speed just until combined. Then add in the eggs and vanilla.
- Add the dry ingredients. Add the flour mixture and mix until blended. Coarsely chop the toasted walnuts.
- Add the chocolate and walnuts. Mix in the chocolate chips, shaved chocolate, and walnuts just until combined.
- Scoop the dough and chill. Scoop out the cookie dough using a large cookie scoop and place it onto a cookie sheet. Then refrigerate for at least 4 hours.
- Bake. Preheat the oven to 370 degrees Fahrenheit and bake for 10 minutes, or until golden brown around the edges.
Pro Tip: Shave the Belgium chocolate bar when it’s room temperature using a vegetables peeler, or you can chop it finely with a sharp knife.
Recipe Tips
- Use Belgium chocolate- I highly recommend buying Belgium chocolate. You can find it in markets that sell fine goods or online.
- Shave the chocolate- The secret to getting a soft center is in these cookies is using shaved chocolate. I just buy the block and chop it really fine.
- Refrigerate the dough- This step is crucial for getting your cookies really chewy. As the dough gets cold, the sugar content increases as a result of water evaporation.
- Use a large cookie scoop- I recommend buying a large cookie scoop for these cookies because they cook better in larger scoops. You can also use a 1/4 cup measuring cup.
FAQs
The secret to really chewy cookies is to rest the dough in the refrigerator for at least an hour. This helps some of the water in the dough to evaporate, increasing the sugar content for chewier cookies.
For most recipes, it is fine to use either one. These Chocolate Chip Walnut Cookies use softened room temperature butter, but if you use melted butter, then they will just spread more as they bake. Because we refrigerate the dough, the difference is less noticeable.
Serving Suggestions
These Chocolate Chip Walnut Cookies are scrumptious and perfect for serving with other desserts. Pair them up on a cookie platter, serve them with cake, or enjoy them with a coffee or glass of milk.
- Cookies: Serve these cookies with some Coffee Cookies, Chocolate Meringue Cookies, White Chocolate Florentine Cookies (lace cookies), or Mint Chocolate Chip Cookies.
- Cakes: Pair them with a slice of cake, such as this Easy Oreo Cheesecake (VIDEO), Chocolate Mousse Cake, Tiramisu Cake (VIDEO), or Chocolate Honey Cake (Spartak Cake).
- Sweet treats: Serve these Chocolate Chip Walnut Cookies with some Candied Pecans, Chocolate Brandy Fig Bonbons, Chocolate Covered Dates, or Chocolate Bark.
- Beverages: Enjoy them with a glass of cold milk, Hot Chocolate, a Pumpkin Spice Latte , or an Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: You can scoop the dough and chill it in the refrigerator for a day or in the freezer for 3 months. Just thaw and bake when you’re ready.
Storing: Store these Chocolate Chip Walnut Cookies once they have cooled in an airtight container at room temperature for up to 2 weeks. You can also refrigerate them for up to 2 months.
Freeze: Freeze these cookies in a freezer ziplock bag for up to 6 months. Place a sheet of parchment paper between layers to avoid them freezing together.
More Scrumptious Cookies!
Full Recipe Instructions
Chocolate Chip Walnut Cookies
Ingredients
- 2 3/4 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp baking soda
- 1/4 tsp Baking powder
- 1 1/2 cup unsalted butter room temperature
- 1 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 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 a stand mixer beat the butter and sugars 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 it onto a cookie sheet. Then refrigerate for at least 4 hours. If you don't have a large cookie scoop, use a 1/4 measuring cup.
- Preheat oven to 370 degrees Fahrenheit and bake for 10 minutes or until golden brown around the edges.
Notes
- Use Belgium chocolate- I highly recommend buying Belgium chocolate. You can find it in markets that sell fine goods or online.
- Shave the chocolate- The secret to getting a soft center is in these cookies is using shaved chocolate. I just buy the block and chop it really fine.
- Refrigerate the dough- This step is crucial for getting your cookies really chewy. As the dough gets cold, the sugar content increases as a result of water evaporation.
- Use a large cookie scoop- I recommend buying a large cookie scoop for these cookies because they cook better in larger scoops. You can also use a 1/4 cup measuring cup.
Nutrition
This recipe was originally posted on April 22, 2015, we’ve tweaked it a bit since then.
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Angie says
The recipe tastes exactly like the metropolitan cookie! Taste amazing! Defined worth making🤍
Dina says
Yay! So awesome to hear you loved this cookie recipe and found it to taste the same as Metropolitan’s The Cookie! Thank you so much for taking the time to leave your feedback! I hope you find more delicious recipes to enjoy on my food blog! 🙂
Julie says
Made these and was confused about how far apart to place the scoop of cookie onto the sheet. All my cookies became one big cookie bar which the middle didn’t cook enough and the edges burned. Any advice on how far apart to place each cookie? All I could find was to use a large cookie sheet but not the spacing of placement. Delicious cookie batter though!
Dina says
Hi Julie, I am sorry to hear that the cookies were placed too close to each other. They need to be at least 3-4 inches apart from each other since they are pretty large cookies.
Delilah says
I made these for my family and am no expert in baking. They came out super delicious!! Thank you!
Dina says
You are very welcome Delilah! Sounds like you are now officially a baker! 🙂 Very happy to hear you and your family loved these cookies! Thank you so much for taking the time to leave your feedback 🙂
Natalie Shields says
These are great! We buy cookies from Met Market and these are definitely almost identical. Soft and gooey. Perfect. Like the previous comment, I baked at 375 for 15 minutes to get them to cook through and brown.
The Belgian chocolate you linked comes in a big block on Amazon. How do you store it? Also, have you had success freezing the cookies dough rounds and baking from frozen?
simplyhomecooked says
Very happy to hear you loved these chocolate chip cookies, Natalie! Depending on the exact size of your dough balls the bake time may need to be adjusted. You can store the chocolate in an airtight container in a cool dry place at room temperature. Hope that helps 🙂 Thank you so much for taking the time to leave your feedback 🙂
Ann Schumacher says
Hi! Great cookies!! I make them frequently. My only challenge is the amount of baking time. I just made a batch in my convection oven at 375 degrees F and needed to bake at least 15 minutes to get them done (but with little color). I shut the oven off and let them sit for 3 more minutes to brown. Am I interpreting the recipe incorrectly?
Thanks-
Ann
simplyhomecooked says
Hi Ann, I am glad you love these cookies! Yes, you got it right, you want to initially bake the cookies for at least 10 minutes or add more bake time if they need to be browned more. Every oven runs a little different so that’s why I mentioned it 🙂 Let me know if that helps!
Jackie ibrahim says
Hi Dina,
I honestly love your baking bc it is true stuff and your recipes reallly work! However, i have a question I live in Egypt and bc of covid packed brown sugar is not available. I tried adding molasses to white sugar but batter is too sweet and spreads. It doesn’t wrinkle like yours. Can u please help?? Can i eliminate the white sugar completely since i added the molasses? Please help! Thank you!
simplyhomecooked says
Hi Jackie, I am so glad that you enjoy my recipes! How much molasses did you add? Usually, you want to follow a ratio of 1 tablespoon of molasses for every 1 cup of granulated sugar. I would not recommend eliminating the sugar completely though. Just molasses won’t add enough sweetness. I hope this helps!
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!
Dzedo says
This is a fabulous recipe. Don’t forget to refrigerate dough for the recommended time before baking.
simplyhomecooked says
Thank you for the kind feedback! 🙂
Kyla says
Sadly, made these to the T (or at least I bought), and they turned out FLAT. I even chilled them or 24 hours before baking. Had made small cookies, and even had to cook way longer then the time estimated. Approx 15-16 or so minutes. So sad as made such a big batch and such a waste of ingredients. Not sure what I could have done wrong. Measured using grams for the conversion to make sure was using the correct amounts.
simplyhomecooked says
Hi Kyla, I am so sorry to hear that. Usually, if cookies go flat, it’s because there wasn’t enough flour or the butter was too soft. In your case, thats obviously not the issue. I wish I could tell you why this happened but I am totally confused myself too 🙁 I am so sorry! Maybe try to add more flour next time?
Zan says
Hello. We love the Cookie from the Met so we were excited to find your recipe. They don’t currently carry the Belgian chocolate. They said they get it over the holdays. I wish you had put the % cacao in the recipe because we kept going back and forth over all the dark chocolate bars. We ended up with 85% so they are not as sweet. I like them like that but the rest of the family does not. Also, I shaved the chocolate as indicated and the cookies are a brown color, flecked with all the little chocolate shaves. Your photos don’t look like you used shave ch violate and the ones at the Net don’t either, more like chips and chunks. Ill set make them again but will change those things.
simplyhomecooked says
Hi Zan, unfortunately, Metropolitan Market only sells the chocolate seasonally. Thankfully amazon carries it. Here is the link to the chocolate https://amzn.to/2Gf7gYd. I hope this helps.
Katherine says
Hi, I am having a problem with flat cookies. I chilled the dough in scoop form overnight so that wasn’t the issue and my baking soda was fresh. But still the edges went completely flat and the middle is still a thick undercooked blob. I’m in the Seattle area so cooking at a similar altitude as you I think. Do you put them on the pan as spheres or press them flat or push an indent in the middle? Thanks!
simplyhomecooked says
Hi Katherine, I’m sorry to hear that. Not every oven runs the same, so I think the issue might be the temperature. I would try to lower the temperature and bake a little longer. I hope that helps! Let me know if you have any more questions 🙂
Lily says
I have never left a comment on a recipe before, but these cookies were the most delicious things ever. Thank you so much for sharing!!!! They taste and look so much better than the pictures look, though! Thanks again!
simplyhomecooked says
Thank you SO much for the amazing feedback Lily! I love hearing reviews like this. It totally makes my day! 🙂
Jennifer says
This recipe did not work for me at all. They completely spread out in the pan, resulting in flat, ugly cookies. Very disappointed. Based on other cookies I’ve made, 1.5 cups of butter seems like an awful lot and could be the culprit.
simplyhomecooked says
Hi Jennifer, I’m sorry to hear that the cookies flattened out. Did you refrigerate the dough at all? Refrigerating plays a huge roll in how the cookies will bake up.
Carole says
Ditto for me. Just made them and they are a flat mess. Is the amount of leaving correct? Only 1/4 tsp each of each? I’m an experienced baker and took extra care to measure carefully and follow directions to a T. I didn’t want to be disappointed and waste my precious ingredients in this coronavirus environment. Super sad.
simplyhomecooked says
Hi Carole, I’m so sorry to hear that. How soft was your butter when you added it to the mixer? Sometimes if the butter is too soft, this could happen. Especially if you don’t refrigerate the dough.
Brittany Starks says
Do you leave them on the cookie sheet after taking them out of the oven? If so for how long?
simplyhomecooked says
Yes, like all cookies you definitely want to leave these on the baking sheet until they are cooled or cool enough to hold and not break apart.