These are New York-style chocolate chip cookies with walnuts – and they’re easy to make. You just need to remember one important step: bake them on a preheated tray to get that lovely crunchy base.
How it Worked?
I’ve made these quite a few times, especially for Easter. They’re easy to make and the recipe works well. I like to wrap a few in clear cellophane bags, tie them with Easter ribbon, and send them home with guests as a little treat. You could even pop in a speckled egg or two if you’re doing an Easter version – just swap out a bit of the chocolate to make room.
You can make these cookies big and chunky like the original recipe, or go for a smaller size if you prefer a crispier bite—like I do. The full recipe makes about 12 large cookies or 20–24 smaller ones. I usually weigh each dough ball to 60g for even size and shape—it’s a bit fiddly, but it works! Of course, you can just eyeball it or use a cookie scoop.
They’re also great to have on hand. Bake a batch, freeze some dough, and you’ll always be ready when someone pops in or you feel like a fresh, warm cookie with your cuppa.
My Tips Before You start:
- Always check walnuts for shell fragments – tip them out and look closely.
- Preheating the tray helps give a lovely crisp base.
- Store leftover dough balls in the freezer and bake as needed – great for one or two fresh cookies at a time.
- These spread, so give them space!
- Recipe calls for 120g dough per cookie – I prefer 60g for a more manageable size.
Recipe Card
To print the recipe, simply click the ‘Print’ button below and save your PDF for easy reference!
🍪 🌰 🍫 ✨ 🥄 👩🍳 ✨ 🥄 🍫 🌰 🍪
Walnut & Milk Chocolate Chunk Cookies
These bakery-style cookies are rich, chunky, and freeze beautifully. Full of walnuts and milk chocolate – crisp edges and gooey centres every time!
- Recipe Credit:
- Based on a recipe by Cupcake Jemma.
Ingredients
- 200g self-raising flour
- 300g plain flour
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 2 tsp baking powder
- 230g cold butter, cubed
- 160g caster sugar
- 160g soft light brown sugar
- 2 large eggs, lightly whisked
- 100g walnuts (no skins, check carefully for shell bits)
- 400g milk chocolate chips or chunks
Directions
1. Preheat: Set oven to 180°C and place a baking tray inside to heat.
2. Prep mix-ins: Combine walnuts and chocolate chips in a small bowl. Set aside.
3. Make base: Beat cold cubed butter until it softens slightly. Add both sugars and beat until light and creamy.
4. Add mix-ins: Stir in the walnut and chocolate mixture.
5. Add dry ingredients: Add both flours, salt, bicarbonate of soda, and baking powder. Mix gently until it looks like breadcrumbs.
6. Add eggs: Pour in whisked eggs and stir just until a soft dough forms. Don’t overmix.
7. Shape: Divide dough into balls – 120g for large cookies or 60g for smaller ones. Gently press into shape (don’t roll).
8. Freeze: Place dough balls on a tray and freeze for 1½ hours or longer until firm.
9. Bake: Bake straight from frozen on the hot tray for 17 minutes.
10. Cool: Leave cookies to cool completely on the tray before storing.
Nutrition
Per cookie (approx. 60g): 285 calories; 15 g fat; 8 g saturated fat; 34 g carbohydrates; 20 g sugar; 3.5 g protein; 1 g fibre; 90 mg sodium.📌 Don’t lose it — Pin it! Save this recipe to Pinterest or share it with a friend so you can find it again. ♡ Janet
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