Chocolate Chip Walnut Cookies (GF & DF Option)

These Chocolate Chip Walnut Cookies are thick, soft, and perfectly chewy with crisp edges, gooey chocolate, and crunchy walnuts in every bite. Made with simple pantry ingredients, they’re easy to make and can be adapted to be both gluten-free and dairy-free without sacrificing flavor.

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Why You’ll Love These Chocolate Chip Walnut Cookies

If you love bakery-style cookies with soft centers and chewy edges, this recipe is for you. They’re rich, buttery, and loaded with chocolate and walnuts for the ultimate homemade cookie.

• Thick & Chewy: An extra egg yolk and cornstarch create an irresistibly soft chewy texture.
• Easy to Make: Simple ingredients and straightforward steps make this recipe foolproof.
• Perfect for Sharing: Great for holidays, bake sales, or an everyday sweet treat.
• Gluten-Free & Dairy-Free Friendly: Easily customize the recipe with your favorite substitutions.

Chocolate Chip Walnut Cookies Ingredients & Substitutions

Every ingredient works together to create cookies with the perfect balance of flavor and texture. Here are a few helpful notes before you begin.

• Salted Butter: Adds richness and flavor. Dairy-free butter works beautifully as a substitute. I love to bake with Becel plant-based bricks.
• Brown Sugar: Creates moisture and a rich caramel flavor. Coconut sugar is a fabulous substitution.
• Granulated Sugar: Helps the cookies bake with lightly crisp edges. Organic cane sugar works as well.
• Egg + Egg Yolk: Makes the cookies extra rich and chewy. Use 1 ½ flax eggs for an egg-free swap.
• Vanilla Extract: Enhances the overall flavor. Vanilla bean paste can be used instead of extract.
• All-Purpose Flour: Use a 1:1 gluten-free flour blend with xantham gum if needed. I love to bake with XO Baking or Better Batter.
• Cornstarch: Helps create a soft, tender cookie. Tapioca starch is an excellent swap or simply omit entirely.
• Baking Soda: Gives the cookies their perfect rise. Do not substitute with anything else.
• Coarse Sea Salt: Balances the sweetness and enhances the chocolate. Kosher salt will do the job if you do not have sea salt.
• Chocolate Chips: Use regular or dairy-free chocolate chips or chunks. Milk, semi-sweet, or dark chocolate are all delicious. I love to bake with Pascha chocolate chips.
• Walnuts: Add crunch and a delicious nutty flavor. Not a walnut fan? Swap with cashews, almonds, or pecans.

How To Make Chocolate Chip Walnut Cookies

These cookies come together with just a few simple steps. Don’t skip the chill time: it helps create thick, chewy cookies that bake beautifully.

1. Cream the Butter & Sugars: First, beat the butter, brown sugar, and granulated sugar until smooth and fluffy.
2. Add the Wet Ingredients: Next, mix in the egg, egg yolk, and vanilla until fully combined.
3. Mix the Dough: Add the flour, cornstarch, baking soda, and salt, mixing until a soft dough forms.
4. Fold Everything Together: Gently stir in the chocolate chips and chopped walnuts.
5. Chill: Cover and refrigerate the dough for at least 3 hours, or overnight for the best results.
6. Scoop & Bake: Finally, scoop large portions onto parchment-lined baking sheets and bake until the edges are lightly golden while the centers still look slightly underbaked.
7. Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Helpful Hints for Chocolate Chip Walnut Cookies

A few simple tips will help you bake thick, bakery-style cookies every time. These little tricks make a big difference.

• Chill the dough overnight whenever possible.
• Leave the cookie dough balls tall and round. Don’t flatten them.
• Slightly underbake the cookies for soft, chewy centers.
• Sprinkle with flaky sea salt while warm for extra flavor.

Fun Flavor Twists

This recipe is easy to customize with your favorite mix-ins and flavors. Try one of these delicious variations the next time you bake a batch.

• Swap the walnuts for chopped pecans.
• Use butterscotch, white chocolate chips, or a combination of both.
• Add a pinch of cinnamon for a warm, cozy flavor.
• Mix in toffee bits for extra caramel sweetness.

Frequently Asked Questions

Here are a few answers to common questions to help you achieve perfect cookies every time.

Can I make these gluten-free?
Yes! Simply substitute a quality 1:1 gluten-free flour blend.

Can I make them dairy-free?
Absolutely. Use dairy-free butter and dairy-free chocolate chips.

Why does the dough need to chill?
Chilling prevents the cookies from spreading too much and creates a thicker, chewier texture.

Can I freeze the cookie dough?
Yes! Scoop the dough into balls before freezing. Bake directly from frozen, adding 1–2 extra minutes if needed.

How to Store Chocolate Chip Walnut Cookies

These cookies stay wonderfully soft for several days when stored properly. They also freeze well, making them perfect for preparing ahead.

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

The Best Chocolate Chip Walnut Cookies

These Chocolate Chip Walnut Cookies are everything you want in a classic homemade cookie. They are thick, chewy, buttery, and packed with melty chocolate and crunchy walnuts. If you give this recipe a try, I’d love for you to leave a 5-star rating and review below, and don’t forget to tag me on social media @cakedbykatie so I can see your delicious creations!

Amazing Cookie Recipes

A cookie a day is the kind oif life I want to live. I bet the same goes for you, too. Here are a few of my favorite cookie recipes that are absolutely amazing:

• Gluten-Free Lemon Cookies (Vegan Option)
• Chocolate Chip Sprinkle Cookies
• Chocolate Mint Cookies (Gluten-Free & Vegan)

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