Walnut and chocolate chip cookies

    Walnut and chocolate chip cookies


    99 people made this

    About this recipe: A simple, but delicious recipe for chewy and soft cookies. They are easy to make, packed full of chocolate chips and walnuts and everybody will love them.

    Makes: 12 cookies

    • 110g butter, softened
    • 50g caster sugar
    • 50g dark brown soft sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 125g plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 170g plain chocolate chips
    • 60g coarsely chopped walnuts

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4.
    2. In a medium bowl, cream together the butter, caster sugar and dark brown soft sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and bicarbonate of soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a baking tray and press down slightly to flatten. Cookies should be about 5cm apart.
    3. Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews in English (109)


    This did not work - the mixture spread out over the tray and was far too greasy. I have since looked at other similar recipes and think there is not enough flour in this one - would probably add another 100g flour  -  05 Feb 2014


    These cookies are a crowd pleaser, and easily modified! To keep cookies from cooking flat, make sure to cream the butter with the sugar (don't melt your butter!) And if you have time, refrigerate the dough before baking, and between batches  -  29 Jan 2011  (Review from Allrecipes US | Canada)


    Great cookies! The first time I made them, they tasted great but came out pretty flat. The second time, I didn't have any butter so I used butter-flavored Crisco (same amount). The cookies still tasted great, but kept their shape much better and were big and thick. Food for thought. Thanks for the recipe.  -  23 Jun 2006  (Review from Allrecipes US | Canada)

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