Some cookies disappear before they even cool, and these are definitely that kind. You get a buttery cookie with pockets of dark chocolate, creamy white chocolate, and just enough walnut crunch to keep every bite interesting.
They are quick to mix and bake, which makes them easy for a weeknight or a coffee moment later in the day. You can also freeze extra dough in portions. Then you bake a few now and keep the rest for another day.
Why you'll love this recipe
These cookies have a lovely balance. The dark chocolate gives depth, the white chocolate adds creamy sweetness, and the walnuts keep the cookie from tasting too flat.
They also fit real life. Mix the dough, scoop it, bake it, and you have fresh cookies in about half an hour.
And when you freeze part of the dough, future you gets warm cookies with almost no work.
What You Need
- All-purpose flour: gives the cookies their base and structure.
- Salt: brings out the flavor of the chocolate and walnuts.
- Baking powder: helps the cookies bake a little lighter.
- Unsalted butter: makes the dough rich and buttery. Use softened butter so it mixes well.
- Sugar: adds sweetness and helps the edges bake nicely.
- Light brown sugar: adds softness and a light caramel note.
- Vanilla extract: rounds out the flavor and works beautifully with the chocolate. Make your own vanilla extract.
- Egg: binds the dough and helps the cookies hold together.
- Dark chocolate chips: give deeper chocolate flavor. Semisweet chips also work well.
- White chocolate chips: add creamy sweetness between the darker chocolate and walnuts.
- Walnuts: bring crunch and a warm, nutty flavor. Chop them small to medium so they spread through the dough.
How to Make It
- Step 1: Heat the oven to 400°F and line 2 baking sheets with parchment paper. Beat the butter until lighter, then beat in both sugars. Mix in the vanilla and egg.
- Step 2: Sieve the flour, salt and baking powder above the bowl. Add the dry ingredients on low speed.
- Step 3: Fold in the dark chocolate chips, white chocolate chips, and chopped walnuts. Scoop small mounds onto the baking sheets, leaving room for spreading.
- Step 4: Bake for 12 minutes, let the cookies rest on the tray for 1 minute, then cool on a rack.
Top Tips
- Beat the butter first, then add the sugars. This helps the cookies bake up lighter instead of dense.
- Leave enough space between the scoops. The cookies need room to spread.
- Pull the cookies when the edges are set and the centers still look a little soft. They firm up as they cool.
- Use a thin spatula to move them after the first minute. Warm cookies are still tender.
Serve with
These cookies are perfect with coffee, tea, or a cold glass of milk. For a full cookie tray:
- Add Small Batch Chocolate Chip Cookies. They stay in the same chocolate-cookie mood, but without the walnuts.
- Want something crisp next to these softer cookies? Try Crispy Ginger Shortbread Cookies or Sable Cookies. Both add a buttery, crisp bite.
- For a lighter cookie with tea, Honey Tuiles are a lovely extra on the plate.
📖 Recipe
RECIPE CARD
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Ingredients
- 1 stick butter, unsalted, room temperature
- ½ cup sugar
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg, size L
- 1 cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ½ cup dark chocolate chips
- ½ cup white chocolate chips
- ½ cup walnuts, chopped
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Preheat the oven to 400°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat the butter for about 2 minutes, until lighter in color.1 stick butter
- Add the sugar and light brown sugar. Beat for 2 more minutes.½ cup sugar, ⅔ cup light brown sugar
- Mix in the vanilla extract and egg.1 teaspoon vanilla extract, 1 egg
- Sieve flour, salt and baking powder above the bowl.1 cup all-purpose flour, ¾ teaspoon salt, ½ teaspoon baking powder
- Turn the mixer to low and mix until just combined.
- Mix in the dark chocolate chips, white chocolate chips, and chopped walnuts.½ cup dark chocolate chips, ½ cup white chocolate chips, ½ cup walnuts
- Scoop small mounds of dough onto the baking sheets, leaving space between them.
- Bake for 12 minutes, until the edges are set and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for 1 minute. Transfer to a wire rack and cool for about 15 minutes before serving or storing.
Notes
- Room temperature: Store baked cookies in an airtight container at room temperature for up to 4 days.
- Freezer:
- Freeze baked cookies for up to 2 months.
- Freeze raw dough in portions. Bake from frozen and add about 2 extra minutes to the baking time.
Nutrition
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