If you’re craving big, soft, homemade easy chocolate chip cookies that melt in your mouth, you’ve come to the right place! These easy chocolate chip walnut cookies are soft, chewy, and packed with melty chocolate and crunchy walnuts in every bite.
Whether you're baking for your kids, a cozy family night, or just treating yourself, this quick cookie recipe is a total crowd-pleaser!
Why You’ll Love This Cookie Recipe
- Perfect with a cold glass of milk or tea!
- Quick and easy to make with pantry staples.
- Soft and chewy with crisp edges.
- Kid-friendly and perfect for any occasion.
- Packed with gooey chocolate and crunchy nuts.
What Each Ingredient Does in These Chocolate Chip Cookies
- Butter - Softened butter is the base of the dough and gives cookies that rich, melt-in-your-mouth flavor. It also helps create a soft, chewy texture. Be sure it’s softened, not melted.
- White Sugar - Adds sweetness and helps the cookies spread slightly as they bake. It gives those golden crisp edges that balance the soft center.
- Brown Sugar - Contains molasses, which adds moisture and a deeper caramel flavor. It helps give the cookies their classic chewy texture.
- Eggs - Act as a binder and provide structure. They also help keep the cookies soft and tender.
- Vanilla Extract - Boosts and deepens the flavor of all the other ingredients—don’t skip it!
- Hot Water + Baking Soda - Dissolving baking soda in hot water helps it distribute evenly. Baking soda gives cookies their rise and softness.
- Salt - Balances out the sweetness and enhances the chocolate and nutty flavors.
- Flour - Gives the cookies structure. Be sure to spoon it into your measuring cup and level it off (rather than scooping), to avoid dry or dense cookies.
- Chocolate Chips - These add pockets of melty, sweet goodness. Semi-sweet is classic, but dark or milk chocolate work great too.
- Walnuts - Add a nutty crunch that complements the chocolate. Blend them for subtle texture or leave them chunky for a nice bite. You can also skip them for a nut-free version!
How to Make Chocolate Chip Cookies
Step One: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step Two: In a large bowl, whisk together the softened butter, white sugar, and brown sugar until the mixture is light and creamy.
Step Three: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step Four: Dissolve the baking soda in hot water, then pour it into the batter and mix to combine.
Step Five: Gradually stir in the flour and salt until just incorporated—be careful not to overmix to keep your cookies tender.
Step Six: Gently fold in the chocolate chips and chopped walnuts.
Step Seven: Using an ice cream scoop or spoon, drop evenly sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step Eight: (Optional) Press a few extra chocolate chips on top of each cookie dough mound for that classic bakery look.
Step Nine: Bake for 10 minutes, or until the edges are golden brown but the centers still look soft.
Step Ten: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Pour yourself a glass of milk and enjoy your warm, chewy cookies!
Pro Tips for Perfect Big Cookies
- Don’t scoop flour straight from the bag! Spoon it into your measuring cup and level it off to avoid adding too much.
- Use room-temperature butter for the perfect texture.
- Want extra soft cookies? Bake until just golden on the edges—they’ll finish setting as they cool!
- Use the paddle attachment if using a stand mixer to avoid overmixing.
- Add flaky sea salt on top before baking for an elevated twist!
Frequently Asked Questions About Baking Cookies
Cookies usually don’t spread if there’s too much flour or if the butter is too cold. Be sure to measure your flour correctly—spoon it into the measuring cup and level it off—and use softened butter (not straight from the fridge or melted).
This can happen if the butter was too warm or if the dough was overmixed. Try chilling the dough for 15–30 minutes before baking to help the cookies hold their shape better.
Yes! Scoop the dough onto a tray and freeze until firm, then transfer to a zip-top bag. Bake straight from frozen—just add 1–2 extra minutes to the bake time.
Store baked cookies in an airtight container at room temperature for up to 3 days. You can add a slice of bread to the container to keep them soft.
Absolutely. You can leave out the walnuts or substitute them with pecans, almonds, or even white chocolate chips for a nut-free version.
Bake until the edges are golden brown and the centers look just set. They’ll continue to cook on the baking sheet after coming out of the oven—don’t overbake!
You can, but the flavor and texture will be different. Butter adds richness and helps create that chewy texture, so it's highly recommended for best results.
More Kid-Friendly Dessert Recipes:
- Strawberry Stuffed French Toast
- Recipe for 1 Hour Cinnamon Rolls
- Best Cookies Recipe - Oreshki with Dulce de Leche Cream
- Oatmeal Banana Cookies
- Pink Cake Pops
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📖 Recipe
Big Chocolate Chip Cookies
Equipment
- mixer
Ingredients
- 1 cup butter softened
- 2 teaspoons hot water
- ½ teaspoon salt
- 2 cups chocolate chips
- 1 cup walnuts chopped or blended
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
Instructions
- In a large bowl, whisk together the softened butter, white sugar, and brown sugar until creamy.
- Mix in the eggs, one at a time. Add vanilla and stir to combine.
- Dissolve baking soda in hot water and mix it into the batter.
- Add flour and salt. Stir until just combined—don’t overmix!
- Fold in the chocolate chips and walnuts.
- Scoop dough onto a parchment-lined baking sheet using an ice cream scoop for even sizes.
- Optional: Add a few chocolate chips on top for that bakery-style look!
- Bake at 350°F for about 10 minutes, or until edges are golden brown.
- Pour a glass of cold milk or hot tea and enjoy warm, melty cookies right out of the oven!
Notes
- Avoid scooping flour directly from the bag—instead, spoon it gently into your measuring cup and level it off for the best results.
- If you’re using a stand mixer, opt for the paddle attachment to mix without overworking the dough.
- For thicker cookies or to prevent spreading in a warm kitchen, chill the dough for 15–30 minutes before baking.
- Sprinkle a pinch of flaky sea salt on top before baking to add a delicious, gourmet touch!
Nutrition
Sandra
The cookie scoop makes round cookies so why are your baked cookies square like a bar cookie?
Munchkin Time
Hi Sandra! That's a good question! The reason why they are squires is because there were not enough space between dough scoops, so when the cookies started baking they expended, and because there where not enough space they become squire and not round cookies.
Aspen Jay
Hi Love,
What a great little helper you have! Your photos show the gooey deliciousness of these cookies! Yum! Thanks for sharing this recipe with us at Talented Tuesday!
Cheers,
AJ
cathy
Making cookies with my kids is one of my most favorite activities! These cookies look amazing!! Love the added walnuts!
Cathy
Munchkin Time
Thank you dear Cathy! I love baking with my girls too!
Shellie Bowdoin
Yummo!!! I love chocolate chip cookies and then the nuts just send them right over the top...not to mention the cute kid love added to each cookie. Fun post!
Shellie
Munchkin Time
Thank you so much Shellie!
Lean Lena
Love, I always admire your photos! So beautiful! Love the little helper too 🙂
Thank you for sharing your recipe at Tasty Tuesday Linkup Party today!
I pinned it to .
Munchkin Time
Thank you Lena for stopping by! Your comment put a smile on my face. It was my pleasure linking The Most Chewy Chocolate Chip and Walnuts Cookies recipe at Tasty Tuesday Linkup Party. Thank you for hosting it and pinning my recipe!