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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Jackie says
Hi,
In one section you say this recipe makes 16 cookies, in another you say 21. I think that’s why people are getting different results. If you go the 16 cookie route, that is a pretty hefty cookie and takes longer than 10 min to cook.
simplyhomecooked says
I’m sorry Jackie, I will fix that typo. Thanks for catching it.
Loreal says
Did you ever find out why the cookies might have flaten? Me and my daughter tried this recipe and I didn’t refrigerate it but it came out flat. I’m not sure if I used the mixer too long. Please let me know if it’s my measurements. Thanks. It was good just flat and I burned the first batch.
simplyhomecooked says
Loreal, I’m not sure if you meant to say you did or didn’t refrigerate the cookies? Refrigerating plays a big role in how the cookies bake.
Leanne says
Dina,
Thanks for sharing this story. Just baked my first batch which turned out so yummy. I’m just an occasional baker so I did review all the comments & though mine too are not perfect I believe there a could be a couple factors the Met has to it’s advantage to achieve “the mound”. I chose to make my cookies a bit smaller as I have a portion control problem & could not eat a whole big A-cookie, or two… I did also omit the vanilla & used a small amount of fancy salt on the top. Because I lightly salted the tops I did short the 1 tsp salt in the batter by a scocsh. I also used a local flour as noted in some of the Met’s promo. I used Bob’s Red Mill 100% stone ground whole wheat pastry flour. Not really sure if it has an impact as I didn’t have a comparison batch. The concept is pastry flour has a lower gluten count as does cake flour beyond it over reg AP flour & therefor may produce a fluffier end product. Maybe a factor & maybe not, but what I really think is the key to the mountain mound is the oven. I just have a standard nothing special electric. My cookies tasted awesome but pretty much were flat ones with the exception of baking them on a lower rack in which I had to play with the bake time a bit including finishing them for the last 3 min on the rack above which produced a cookie almost twice the height. In the end high quality & fresh ingredients are important but I think their large commercial convection ovens are really the hidden secret the cookies height
simplyhomecooked says
Hey Leanne, those are a lot of great tips! I totally agree with you on the oven. You can’t beat a commercial oven at home. I will try omitting vanilla next time I bake a batch.
Merrilie says
I had high hopes for these cookies, as I do love “The Cookie” from Met Market. I am a pretty good baker and followed this recipe to the letter. I left my dough in the refrigerator overnight, about 12 hours. My cookies turned out flat and spread out, nothing like the photo. I feel sad that I wasted good chocolate on this.
*I was unable to change the amount of stars rated for this recipe, but I would call this a 1 star recipe.
simplyhomecooked says
I’m so sorry to hear that Merrilie. I wish I knew why the cookies turned out flat. Since you followed the recipe to the T, the only thing that might have changed your cookie’s texture is your oven. All ovens are different. I hope you at least enjoyed the taste of the cookies!
Aidan says
Really excited to try this recipe as I love The Cookie but don’t want to spend a bunch on more than one.
Has anyone converted this to a recipe by weight? I almost exclusively bake using a scale as it doesn’t allow for mistakes, and I find it easier to keep focused on what I’m doing. Sometimes I lose myself if I have to measure by scoops instead of weighing things, especially if I’m worried about accuracy.
I swear by Guittard, too. Thank goodness for Bartell’s, who regularly sell them at such great prices! I’m not sure if I have any Belgian chocolate, but I’ve got a tin full of various fancy bars I’ve collected from candy aisle sales. I’m sure something will work.
simplyhomecooked says
Hi Aidan, I’m glad to hear you’re looking forward to trying out this cookie recipe. I don’t have any measurements in weight unfortunately. I also love bartells for that reason! That’s actually where I first discovered guittard chocolate.
Jeanine says
So when I read the metropolitan market ingredient list on these cookies, they say “flour” not an exact type of flour. For some reason I am convinced this may be the difference in their perfect results. I’ve heard, but never tried, that cake flour makes for the perfect cookies. Thoughts? I also think that browning the butter and omitting the vanilla, also adding sea salt on top would make them close to perfection.
simplyhomecooked says
Great tips Jeanine, I will have to give that a try!
kat says
can you freeze the dough?
can’t wait to make these! love their cookies!
simplyhomecooked says
Hi Kat, yes you can definitely freeze the dough.
Nik says
Thanks so much for this blog!! This is such a hard recipe to find!! I plan to make a batch this weekend.
Quick question: I know most chocolate chip cookie recipes use unsalted butter. Is there a specific reason why you use salted butter?
simplyhomecooked says
Hi Nik, I actually use unsalted butter. I’m not too sure where you see salted butter. Let me know, maybe it was a mistake somewhere on my end.
Nik says
Oh! So glad I asked. On the ingredient list, it doesn’t specify unsalted butter; so I assumed you used salted. Thanks so much for the prompt response. Really excited to try these this weekend. I’ll let you know how it turns out 🙂
simplyhomecooked says
No problem, let me know how they turn out 🙂
Natalie says
Can you refrigerate the dough in plastic wrap rather than scooping them out to form cookies? I’m limited on refridgerator space.
simplyhomecooked says
Hi Natalie, yes you can definitely wrap it in plastic instead of scoops.
Debra says
This is my new go to recipe for chocolate chip cookies. It is the best
simplyhomecooked says
Thank you Debra!
Dasha Rusev says
I made these cookies for the 4th of July and they were so delicious! Thank you Dina for the recipe:)
simplyhomecooked says
Thank you for leaving feedback Dasha! Glad you enjoyed them 🙂
KimiS says
Searching for a copycat recipie for one of our most favorite cookie – not expecting to find anything – came across yours! Trying this today!! Soooo excited! I’ll be back with a review – since we’ve had the real thing before 😉 fingers crossed!! 🙂
simplyhomecooked says
I’m happy you found my recipe! Hope you enjoy it 🙂
Larisa says
These cookies turned out perfect! Super gooey and lots of chocolate
simplyhomecooked says
Thank you for the feedback Larisa! I think I might just make a batch right now ????
Glenn says
Used unbleached flour (is this a no-no)? Dough was pretty normal out of blender prior to refrig. Do you think a lower temp for a bit longer might help? Right now, it is taking about 14min @ 370, but resulting in flatter cookie.
simplyhomecooked says
I don’t think unbleached flour should make much of a difference. Glenn I really wish I knew why your cookies didn’t turn out. I hope you are willing to give them another try. I’m actually about to make a batch right now, I’ll see if I can think of any more reasons why they might be turning out flat.
Glenn says
I’ve also tried baking on a silicone pad, pizza stone and cookie sheet – which do you use?
Glenn says
No sure what I am doing wrong. Kept dough in refrig for over 24 hours, had to bake in 370 oven for 14-15 minutes, but all of the cookies flattened out over the time necessary to cook (outsides pretty crispy too). How does one obtain the mountainous look of the Met Market product (or ones in your photo)?
simplyhomecooked says
Hi Glenn I’m sorry to hear your chocolate chip cookies didn’t turn out the way you wanted. I’m trying to think of any possible reasons why they flattened out so much. What was the consistency of your dough before you refrigerated it?
Jennifer says
Don’t grease the pan. The cookies have enough fat/oil in them from the butter that they won’t stick. Any extra grease that you add to the pan will cause them to spread out as they bake.
cecilia Bryant says
Hi wanna make these for my guy friend for Valentine’s day this weekend. He told me they were his favorite cookies. I never heard of these type of cookies but, anyway. Does it matter what kind of brown sugar dark or light??
simplyhomecooked says
Hi Cecilia, I use whichever brown sugar I have on hand. Both should work just fine.
cecilia Bryant says
Thank you so much. I have the dark brown sugar. I just hope they come out perfect. Crossing my fingers now.. Lol
Haley says
As close to Met Market’s “The Cookie” as a home kitchen can get! I baked the cookies without vanilla, refrigerated them for 3.5 hours, and sprinkled sea salt on top after baking. Also, I kept them in for 15 or so minutes. The cookies need to be kept on the cookie sheet after baking so that they can firm up but still be that gooey goodness on the inside. Successful recipe, thank you!!!
simplyhomecooked says
Wow Haley that’s awesome! So glad to hear they turned out well 🙂
Suzie says
Your cookie looks delish and I want to try them but Met Markets The Cookie has no vanilla and has sea salt on the cookie mounds before baking- any reason you didn’t add tbat? Did you try the salt and not like it? Just wondering what your results were if you used the salt on top before baking as well as no vanilla. Also what brand dark chic chips do you like to use? Thanks
simplyhomecooked says
Hi Suzie, I’ve made the cookie with and without the sea salt. Omitting the sea salt, and adding vanilla was just personal preference. I’m not a huge fan of a “salty sweet” combination. For example, if you like anything “salted caramel” you would more likely enjoy this cookie with the sea salt on top. In the ingredient picture I have Ghiradelli chocolate chips, since they’re more commonly found in stores. But I actaully always bake with Guittard chocolate chips. Hope you found this helpful. I would love to know how your cookies turn out.
Anna says
OK, I may be the worlds worst baker! The instructions were so simple and yet I managed to screw it up. (Don’t worry, I’ve done it to every cookie I’ve tried to make) The only thing I did differently was refrigerate for less time (2hrs)…oh and when I baked them for 10 minutes, they still seemed gooey to me so I put them back in the oven for another 10 minutes (yikes, I know!).
Needless to say, they were good; despite the fact that they were flat and crunchy ha! ;0
I will give it another try sometime….
Oh how I love dark chocolate chips and nuts, though…
simplyhomecooked says
Keeping the cookies in the refrigerator for a long time is key 😉 sometimes I can’t wait that long and just go a head and bake them right away lol.