Chunky Chocolate Chip Nut Cookies

These chunky chocolate chip nut cookies are crispy around the edges, soft and chewy in the center, and loaded with chocolate chips, chopped nuts, and a buttery brown-sugar flavor. Perfect for dessert, tea time, or sharing with family!

Recipe Details

• Prep Time: 15 minutes
• Chill Time: 30 minutes
• Bake Time: 10–14 minutes
• Total Time: About 1 hour
• Servings: 18–20 cookies
• Course: Dessert
• Cuisine: American

Ingredients

• 1 cup (226 g) unsalted butter, softened
• ¾ cup (150 g) brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (170 g) semi-sweet chocolate chips or chunks
• ¾ cup (90 g) chopped almonds
• ½ cup (60 g) chopped pecans or walnuts
• ½ cup (45 g) rolled oats, optional
• 1 tablespoon milk, if needed
• Flaky sea salt, optional, for topping

Instructions

1. Preheat the oven: Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.

3. Add the eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.

4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Combine the dough: Gradually add the dry ingredients to the butter mixture. Mix just until combined. If using oats, stir them in now.

6. Add chocolate and nuts: Fold in the chocolate chips, chopped almonds, and pecans or walnuts. If the dough seems unusually dry, add 1 tablespoon of milk.

7. Chill the dough: Cover and refrigerate for 30 minutes to help prevent excessive spreading.

8. Shape the cookies: Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chunks and nut pieces onto each cookie for a chunky appearance.

9. Bake: Bake for 10–14 minutes, until the edges are golden brown and the centers still look slightly soft.

10. Cool: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack. Sprinkle with flaky sea salt if desired.

Nut Information

• Almonds: Add a crunchy texture and a mild, sweet flavor.
• Pecans: Provide a buttery, slightly sweet taste.
• Walnuts: Offer an earthy flavor and extra crunch.
• Peanut-free option: Use almonds and pecans only if they are safe for your dietary needs.
• Nut-free option: Omit all nuts and add extra chocolate chips or certified nut-free seeds, checking for cross-contact warnings.

Allergen warning: This recipe contains wheat, eggs, dairy, and tree nuts. Chocolate chips may contain milk or soy. Check ingredient labels carefully, especially when baking for people with food allergies.

Approximate Nutrition Information

Per cookie, assuming 20 cookies:

• Calories: 240–280
• Protein: 3–5 g
• Carbohydrates: 27–32 g
• Fat: 13–16 g
• Saturated Fat: 6–8 g
• Fiber: 2–3 g
• Sugar: 15–19 g
• Sodium: 100–160 mg

Nutrition values are estimates and vary with the type and quantity of chocolate, nuts, and cookie size.

Tips for Perfect Cookies

• Use room-temperature butter and eggs for even mixing.
• Avoid overmixing after adding the flour.
• Chill the dough for thicker cookies.
• For extra flavor, lightly toast the nuts before adding them.
• Remove cookies when the centers are slightly soft; they will continue to set as they cool.
• Store in an airtight container at room temperature for up to 5 days.

Frequently Asked Questions (Q&A)

Q1: Can I make these cookies without nuts?

Yes. Leave out the nuts and add extra chocolate chips or oats.

Q2: Can I use only chocolate chips?

Absolutely. Semi-sweet, dark, milk, or a combination of chocolate chips works well.

Q3: Why did my cookies spread too much?

The butter may have been too warm, or the dough may not have been chilled long enough. Refrigerate the dough before baking.

Q4: Can I freeze the cookie dough?

Yes. Shape the dough into balls, freeze until firm, and store in a freezer-safe container for up to 3 months. Bake from frozen, adding a few extra minutes as needed.

Q5: How do I keep the cookies soft?

Store completely cooled cookies in an airtight container. Avoid overbaking them.

Q6: Can I make these cookies gluten-free?

Yes. Use a suitable 1:1 gluten-free baking flour blend and check that all other ingredients are gluten-free.

Q7: Can I use coconut oil instead of butter?

Butter gives the best flavor and texture. Coconut oil may work, but the cookies can spread differently and have a slight coconut flavor.

Q8: Are these cookies suitable for people with nut allergies?

Not as written. Use a nut-free variation and verify that every ingredient is safe and free from cross-contact for the person’s specific allergy.