Jumbo Chocolate Chip Cookies are homemade cookies packed with chocolate chips and crunchy walnuts in every bite. These easy cookies bake up nice and big with the bakery style look and texture everyone loves. They're perfect when you're craving a classic chocolate chip walnut cookie that's a little extra special.
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This post was originally posted on 6/14/2021 and updated on 6/18/2026.
I've been baking cookies for years, both at home and for my cottage bakery, where cookies are always among the most popular treats. My experience cooking and baking since I was 14 has taught me how to create recipes that are dependable, approachable, and full of flavor. Every recipe I share is thoroughly tested to ensure clear instructions and consistent results. These jumbo chocolate chip cookies are a favorite because they deliver the same oversized cookie experience you'd expect from a bakery right from your own kitchen.
Why We Love These Chocolate Chip Walnut Cookies
- They're jumbo in size, just like your favorite bakery style cookies.
- Every bite is loaded with melty chocolate chips and crunchy walnuts.
- The recipe is easy to make with simple pantry ingredients.
- They have soft and chewy centers with crisp edges for the perfect texture.
- They're homemade, so you can enjoy fresh baked cookies straight from the oven.
- These cookies are perfect for sharing at parties, bake sales, and family gatherings.
- They're freezer friendly, so you can keep a stash on hand whenever a cookie craving strikes!
Chocolate Chip Walnut Cookies Recipe Ingredients
- Salted Butter
- Brown Sugar
- White Sugar
- Large Eggs
- Pure Vanilla Extract
- Unbleached All Purpose Flour
- Baking Soda
- Salt
- Semi-Sweet Chocolate Chips
- Walnuts
Substitution Suggestions:
- Salted Butter: You can use unsalted butter and add an extra ¼ teaspoon of salt to the dough. I prefer salted butter, because a little extra salt with a sweet cookie is just plain delicious.
- Unbleached All Purpose Flour: Feel free to sub in whole wheat flour or do a blend of all purpose and whole wheat. Whole wheat flour gives an extra nutty flavor and I like using a half and half blend.
- Walnuts: If needed you can leave the nuts out or substitute with your favorite. I prefer walnuts over any other nut and they just happen to pair so well with chocolate! I like to use raw walnuts and I usually don't toast them for baking, but you can for an added depth of flavor or you can use dry roasted walnuts that are unsalted.
How to Make Jumbo Chocolate Chip Cookies with Walnuts
- First, preheat oven to 400°F and line a couple cookie sheets with parchment paper or lightly grease them.
- In the bowl of a stand mixer fitted with the paddle attachment or with hand beaters and large mixing bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 2-3 minutes.
- Next add the eggs, one at a time, beating well after each egg.
- Then beat in the vanilla extract.
- Now add the dry ingredients: baking soda, salt, and all purpose flour and mix on low just until everything is combined.
- Stir in the semi-sweet chocolate chips and chopped walnuts until fully incorporated.
- Using a large scoop that holds about 3 tablespoons or a scant ¼ cup, scoop the dough onto parchment lined cookie sheets 3 inches apart.
- Flatten the scoops of cookie dough to about ½ inch thick and 2 inches wide smoothing out the edges.
- Bake the cookies in preheated oven on center rack for 9-11 minutes until the edges are golden brown and the center is no longer wet and glossy looking but still light in color.
- Let cookies cool on the pan for 3 minutes, then remove to wire rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfectly round cookies.
If chocolate chip cookies are your favorite, you're in the right place! Whether you're craving a classic homemade cookie, a rich brown butter version, or an extra indulgent bakery style treat, there's something for everyone. Be sure to check out my recipes for Classic Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, Triple Chocolate Chip Cookies, Chocolate Chunk Cookies, and these Gourmet Chocolate Chip Cookies.
Storing Cookies
Storing: Place cooled cookies in an airtight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a small piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze well! Place the baked and cooled cookies in a freezer safe airtight container in single layers, between pieces of wax paper or in a freezer bag. Label, date and freeze. Cookies will last 6 months in the freezer.
Thawing: To thaw the frozen cookies, simply let them sit at room temperature for a few hours.
Freezing Cookie Dough
To freeze the cookie dough: place cookie dough that has been flattened to ½ inch thick and 2 inches wide on parchment lined sheet pan. Freeze the dough, once frozen, place the frozen discs in a freezer safe air tight container or zip top bag.
To bake the frozen dough: place dough on parchment lined cookie sheets 3 inches apart. Let dough sit for 30 minutes at room temperature on sheet pans. Then bake at 400°F for 12-15 minutes until edges are golden brown and the centers no longer look glossy. Cool on pan for 3 minutes and remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- My MOST favorite tool in my kitchen is my KitchenAid Stand Mixer. It's the best ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set. These aluminum sheet pans from Nordic Ware are a great option too.
- A large sized cookie scoop that holds 3 or more tablespoons is great for these cookies. Again I use the pampered chef one but this large scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
- Or this silicone baking mat is great for baking too!
- You can package these cookies up for family and friends in these Self Sealing Cellophane Bags. They are the best!
Tips for Chocolate Chip Walnut Cookies
- Gather all the ingredients before you start. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the cookie dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef large scoop which is equal to 3 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be dry.
FAQs About Jumbo Chocolate Chip Cookies
To amp up a good ole chocolate chip cookie, use good chocolate. The taste will be so much better. You can also add some shaved chocolate in the dough, use a mix of chips and chunks, or sprinkle the cookies with flakey sea salt before baking.
First the most important thing is to use room temperature butter, not warm or melted butter. The cookies will spread more with warm or melted butter, unless they are chilled before baking. Also, make sure your leavening agent is not old and expired, fresh baking soda is always best. Use parchment paper instead of greasing the sheet pans and never put dough on a hot/warm cookie sheet. Lastly, if you are still experiencing flat cookies, chill the dough for 30 minutes before baking.
More Chocolate Chip Cookie Recipes:
- Double Chocolate Chip Cookies
- Cream Cheese Chocolate Chip Cookies
- Chocolate Chunk Coconut Cookies
- Chocolate Chip M&M Cookies
- Double Dark Chocolate Chip Cookies
- Chocolate Chip Coffee Cookies
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Peanut Butter Cookies
- Soft Pumpkin Chocolate Chip Cookies
- Chocolate Chip Butterscotch Peanut Butter Cookies
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Chocolate Chip Walnut Cookies
Ingredients
- 1 cup salted butter, softened
- 1 cup brown sugar, packed
- ¾ cup white sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 2⅔ cups unbleached all purpose flour
- 1¾ cups semi-sweet chocolate chips
- 2 cups walnuts, roughly chopped
Instructions
- Preheat oven to 400°F and line cookie sheets with parchment paper.
- In bowl of stand mixer fitted with paddle attachment or with hand beaters and large bowl, cream together the softened butter, brown sugar and granulated sugar until light and fluffy. About 2-3 minutes.
- Add eggs, one at a time, beating well after each egg.
- Beat in vanilla extract.
- Add dry ingredients: baking soda, salt and all purpose flour. Mix on low speed just until combined.
- Stir in chocolate chips and walnuts until fully incorporated.
- Using a large scoop (3 tablespoons) or a scant ¼ cup, place dough 3 inches apart on lined cookie sheets.
- Flatten each cookie to ½ inch thick, 2 inches wide and smooth out the edges.
- Bake cookies for 10-12 minutes until edges are golden brown and centers are no longer wet and glossy but still light in color.
- Cool on pans for 3 minutes then remove to wire rack and cool completely.
Cynthia Hartz says
They are absolutely moist and Delicious best recipe I’ve had.
Heather says
They really are the best!!! Thank you!