Walnut Chocolate Chip Cookie Recipe Notes
No need to bring butter to room temperature! The butter in this recipe gets microwaved for 45 seconds to save time. If you happen to have softened or room temperature butter, do not microwave it and just use it as-is.
Making Soft Cookies
The secret to making these white and dark walnut chocolate chip cookies so soft is the brown sugar beaten together with butter to create a fluffy base for the cookie dough. This recipe is a variation of my recipe for Classic Chocolate Chip Cookies. Don't skimp on the beating time! Getting the butter and sugar light and fluffy is really necessary for a soft cookie.
Ingredient Substitutions
Chocolate chips: I've also made these with semi-sweet chips instead of dark and they just as good. There are lots of different types of baking chips available these days - these cookies would be good to experiment with mixing and matching different types of chips.
Rum flavoring: The rum flavoring gives these a bit if a unique flavor with more depth vs a traditional chocolate chip cookie. If you don't have rum flavoring, use an additional half teaspoon of vanilla or one teaspoon of rum.
More Recipes
If you're looking for more cookie recipes, check out my cookie recipe collection, which includes recipes like these:
- Candy Bar Cookies (a great way to use leftover Halloween candy!)
- Derby Pie Cookies
- Soft Snickerdoodle Cookies
If more regular and white chocolate combo recipes are what you're after, try this Black and White Chocolate Drizzled Popcorn (recipe by Cooking With Big Mamma C) or Levain Bakery Black and White Cookies (recipe by Modern Money).
White & Dark Walnut Chocolate Chip Cookies
Equipment
- Cookie scoop (optional)
- Parchment paper (optional, see notes)
Ingredients
- 1 stick butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon rum flavoring (increase vanilla by ½ teaspoon as a substitute)
- ¾ teaspoon baking soda
- 1¼ cup all purpose flour
- ½ cup chopped walnuts
- ½ package dark chocolate chips can use semi-sweet instead, but cookies will be sweeter
- ½ package white chocolate chips
Instructions
- Preheat oven to 350°.
- Microwave butter for 45 seconds (it will be partially melted). (Note: If your butter is already softened or at room temperature, skip this step.)1 stick butter
- Cream together butter and sugar on medium speed until mixture gets light and fluffy, about 2 minutes.¾ cup brown sugar
- Reduce mixer speed to low. Add egg and mix until fully incorporated, about 1 minute.1 egg
- Mix in vanilla and rum flavoring.1 teaspoon vanilla, ½ teaspoon rum flavoring
- Mix in baking soda.¾ teaspoon baking soda
- Add flour a quarter cup at a time and mix until all flour is incorporated.1¼ cup all purpose flour
- Mix in chocolate chips and walnuts.½ package dark chocolate chips, ½ package white chocolate chips, ½ cup chopped walnuts
- Using a spoon or cookie scoop, form dough into balls and place onto cookie sheets lined with parchment paper.
- Bake for about 10 minutes until cookies are golden brown. Remove from the cookie sheet and let cool in a wire cooling rack.
Hello! These look delicious since I won’t be using rum it would be a total of 1 and 1/2 teaspoons of vanilla?
Thank you!
You’re right on. It’s 1 and 1/2 teaspoons of vanilla if you aren’t using rum. Enjoy!