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.
- Rolo Cookies - November 27, 2023
- Apple Fritter Bread - November 25, 2023
- Turkey Melt - November 20, 2023
Terry says
The one thing I did not notice in the recipe is the use of the French sea salt that they put on the outside before baking. Should I just salt the dough when I scoop them out? Or do you think they just salt the cookie sheet before they drop the cookie?
simplyhomecooked says
Hi Terry, for this recipe I kept the salt out (personal preference). They actually add the salt when they take the cookies out of the oven and they are still soft. I watched them do that 🙂 I hope that helps and I hope you love this recipe! 🙂
Stefan Steiner says
Great recipe! I only made some very minor tweaks and the results are awesome! My Filipino wife loves them so much that we decided to make them in the Philippines. I couldn’t get butter from the local little store so I got Magnolia Butter-licious which is a cross between butter and margarine. The results are close even after having to hand mix everything and the house Inside is 85F. Thanks so much for a such a great recipe.
simplyhomecooked says
Hi Stefan, thank you for your kind review and feedback! I am happy to hear that you and your wife enjoy this recipe 🙂 and I’m happy that it still worked out with those conditions 🙂
Grace says
Can you give a little more detailed instructions as to how you toast the walnuts? Thanks!
simplyhomecooked says
Hi Grace, place 1 layer of walnuts (not overlapping) onto a baking sheet. Toast in the middle rack at 350 degrees F for about 7 minutes. I hope you enjoy this cookie recipe 🙂
Naama says
WOW!!! 👏🏻👏🏻👏🏻 they’re incredible! these cookies were the highlight of our trip to Seattle so i was so excited when i found your recipe. I used an ice cream scoop and they came out thick and gooey and crispy on the edges, I’m not even a cookie person, but these are hands down the best cookies i’ve ever had. We also replaced walnuts with toasted pecans and they fit really nicely. Thank you for sharing this!
simplyhomecooked says
Wow Naama, that’s so great to hear! Thank you for taking the time to write such an awesome review of these chocolate chip cookies!
Patricia Bertrand says
Looked everywhere for that Belgian chocolate couldn’t find it at Met Market found it at Trader Joe’s one pound for 4.99..Yah!!!👍👍👍👍👍
simplyhomecooked says
Hi Patricia, that is so awesome that you found it there! I hope you love these chocolate chip walnut cookies 🙂
Ronda Miller says
What is the secret to keeping the cookies high and fat instead of FLAT? They still taste good but I want them to stay full. Thank you!
simplyhomecooked says
Hi Ronda, how long did you refrigerate the chocolate chip cookie dough for? The longer they are refrigerated the higher they stand after baking.
Pam says
I’m wondering where you found 51% chocolate. I can’t seem to find it anywhere.
simplyhomecooked says
Hi Pam, I buy this chocolate from a store here in WA called metropolitan Market. You can also purchase it online as well.
Pam says
What brand is it?
simplyhomecooked says
Hi Pam, the brand of the Belgian chocolate I use is Callebaut.
Pam says
Thanks so much for your replies. Unfortunately I cannot find Callebaut 51% chocolate anywhere online. I guess I’ll just give something else a try. I was recently out in Tacoma and had a Metropolitan Mart “The Cookie”. They were so amazing that I immediately tried to find the recipe. I look forward to trying yours soon.
simplyhomecooked says
Hi Pam, Tacoma metropolitan market actually sells this chocolate there. That’s where I get it from 🙂
Kevin says
What percent cacao is the shaved dark chocolate
simplyhomecooked says
Hi Kevin, sorry I am out of the country currently and Im not sure what percent cacao that chocolate was. When I get back I will look at it for you.
simplyhomecooked says
Hi Kevin, as promised we are back home so I went ahead and checked the percentage for you. The chocolate is 51 %.
Bart says
Just made these cookies, they turned out awesome! I hadn’t scrolled down far enough in the comments to see what % cacao you used and for my first batch I used 72%. Cookies are good but I think for the next round I’ll try and match your recommendation as the cookie definitely lacks the distinct sweetness of the Met version because of the higher cacao. Great recipe though
simplyhomecooked says
Hi Bart, thank you so much for your feedback and review! I am happy to hear that you enjoyed this recipe! 🙂
Keri says
Love these cookies at the met.market and happy to find your cookie recipe. However….. they taste awesome but totally flat like so many others I read. My idea is the flour. I used bluebird grain flour ( used for baking) I will have to work on this! Thanks
simplyhomecooked says
Thanks for the feedback, Keri! I’ll try that and see if that’s the case here.
Adalynne says
How do you suggest storing these cookies after making them?
simplyhomecooked says
Hi Adalynne, I store the baked cookies at room temperature in an airtight container.
Kirsten says
I never leave comments on any recipe BUT i just have to let you know these cookies are amazzzzzing!!! We couldn’t get enough of them. I now always have them already scooped and ready in the freezer so if we want a little treat i can just stick a couple in the oven. Best recipe! Thanks!
simplyhomecooked says
Thats so awesome Kristen! I do the same 🙂 Love having ready to bake cookie dough on hand, especially when I have unexpected guests.
Janine says
My question before I make these cookies is… When you say toasted walnuts, does that mean you are actually toasting them on a cookie sheet before baking with them? Shall I use salted walnuts?
simplyhomecooked says
Hi Janine, sorry for the confusion. I toast the nuts on a separate cookie sheet before I chop them up. I’m not sure if salted walnuts would work here since they’re is already salt in the ingredients. Hope the helps 🙂
Jennifer says
Tried this recipe and it was a huge hit with my family and friends! The cookies turned out marvelously close to “The Cookie” of the Met Market!
I only had semisweet chocolate chips, so I put 1 cup of them in the food processor to achieve that “shaved”-texture, and then also used 1 cup of whole chocolate chips. Your recipe wasn’t quite specific about whether or not to grease the pans, so I google-searched it and discovered that with recipes like this one that use a lot of butter, the cookies are already non-stick; any extra grease that you add to the pan will only cause them to spread more, causing them to flatten.
So I refrigerated my dough in 1/3 cup size scoops for over 24-hrs, then baked them at 370° F for 15-16 min on a non-greased pan, and they turned out in perfect mounds! (At first I was worried because the center wasn’t completely cooked, but then they continued to cook-through after I took them out of the oven. I let them rest in the pan for about 5 min before removing them from pan.) They were delightfully flaky-crispy on the outside, with a delicious chewy-gooey center.
THANK YOU FOR THIS RECIPE! The way I make chocolate chip cookies has forever been changed.
simplyhomecooked says
Jennifer, I’m so glad you found this recipe! Thank you for taking the time to share your experience! 🙂
Osl says
I have never written a comment so even though I look up recipes online all the time. I just want to comment that these cookies were perfection! I substituted the flour with organic sprouted spelt flour and had light brown sugar and used a 1/4 cup measuring spoon and undercooked them so they were gooey in the middle. Devine!
simplyhomecooked says
Wow these cookies must have been pretty darn good for you to leave such a kind review! Thank you! 🙂 I’m glad you enjoyed them.
Candice says
Thank you for this recipe… I came across this randomly and decided to make them as the treat to go with lunch at work. I did not put them in the fridge and I omitted the extra chocolate… just kept it at chips. I Didnt use salt because I use salted butter which makes up for the salt u put in with the flour… and they come out perfect… 1 batch was a slight bit more flattened but not much because I put them on a still warm tray (I use one tray in oven while I prep a second tray… saves time) the problem was fixed when I just didn’t put the balls on as fast waited to the last minute of the oven batch to prep the next tray.. all in all…. a keeper
simplyhomecooked says
I’m glad this recipe was a winner for you Candice!
sasha says
oh! also another thing is that i noticed so many people saying 10 minutes was not enough so i put them in for 13 and they were great! Instead of putting the dough in the fridge for 4 hours i didnt have much time so i put them in the freezer for about 40 min then scooped them and while the individual pans were baking, i put the dough back in so that it wouldnt warm up.
simplyhomecooked says
Hi Sasha, thank you so much for your feedback! Occasionally, baking times may vary depending on your oven. I am very pleased that you enjoyed this recipe and that it was a close match to “the cookie”!
sasha says
WOW!! these cookies are AMAZING!! theyre not exactly like the cookie but ive tried about 20 other recipesfor the cookie and this is the closest ive ever got! good job!!!
!
sasha says
trying these cookies rn im so excited to see how they turnout!! 🙂
Maria says
The Metro Market Cookie is my favorite cookie in the whole world! I am new to cooking so it’s hard for me to detect flavors. i was wondering if you think it’s possible that brown butter is used in the Cookie, or do you think you just taste regular butter? The cookie at Metro just looks so dark. Unless it’s just the browning from their great convection ovens. Thanks!
simplyhomecooked says
Hi Maria, I believe the Met cookie gets its distinctively brown dough color from all the finely shredded chocolate. That’s what’s gives it that gooey consistency as well 🙂
Linda says
I love Metropolitan market cookies… In fact I am eating one right now. That prompted me to search for a recipe and was delighted to find yours. Can’t wait to try it. Can you handl mix or do you have to use an electric mixer?
simplyhomecooked says
Hi Linda I’m glad you stumbled along mg recipe. You can handle mix if you do not have an electric mixer but it will take you a lot longer. If you do end up handle mixing, make sure the butter is very soft.