Candied Walnut Chocolate Chip Cookies

August 31, 2018
August 31, 2018

Candied Walnut Chocolate Chip Cookies

I don’t think there’s a more quintessential baked good than chocolate chip cookies. Kids love ’em, adults love ’em, and

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Candied Walnut Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies on wire rack

I don’t think there’s a more quintessential baked good than chocolate chip cookies. Kids love ’em, adults love ’em, and my graddad? Well apparently as long as they’re crunchy, he loves ’em. Because we all love them so much, I’m always looking for ways to elevate chocolate chip cookies, while sticking true to their simple and delicious roots.

This recipe, my friends, does just that. They’re Candied Walnut Chocolate Chip Cookies, made with quick stovetop candied walnuts that are folded into the softest, chewiest chocolate chip cookie batter.

In all honesty, though, calling these candied walnut chocolate CHIP cookies isn’t necessarily accurate. They’re more like candied walnut as-giant-as-it-gets-chocolate-chunk… cookies. Because I mean… just look at them.

Candied Walnut Chocolate Chip Cookies on counter


Now, because chocolate chip cookies use so few main ingredients (I mean they’re basically a combo of sugar, butter, and flour), using high quality ingredients is of the utmost importance. A grass-fed butter is a great choice. As is a high-quality flour.

In all my baked goods, my flour of choice is Bob’s Red Mill Unbleached White All-Purpose Flour. It’s unbleached and unbromated (yes we love all things Broma, but not all things bromate). Instead of those gross chemical agents, they sift the flour and add in malted barley to achieve the same effects. Winning!

But besides #science, I’ve just found that my baked goods bake, well, better with Bob’s. Cakes are fluffier, cookies are softer, and brownies are rich and deep without that residual flour flavor.

And if you’re a die hard fan of mine, you know I have such a soft spot for companies who are employee-owned. I think it’s such a wonderful thing, and I’m just so gosh darn proud to be partnering with Bob’s this year 🙂

Candied Walnut Chocolate Chip Cookies with bite taken out

How to make candied walnuts

Don’t panic if you’ve never made candied nuts before. These stovetop candied walnuts are incredibly easy to make and are darn near impossible to mess up.

First, chop up some roasted unsalted walnuts (you want good sized chunks). Then, melt a little butter in a small sauce pan and stir in brown sugar, a pinch of salt, and a pinch of cinnamon. Add in the chopped walnuts and stir the mixture for a good 3-4 minutes until the sugar is dissolved and the walnuts are fully coated.

Spread the mixture out onto a lined baking tray and let the walnuts cool completely before adding them to your cookie dough.

See? I told you it was super easy to make these candied walnuts!

Candied Walnut Chocolate Chip Cookies in a stack

Tips for making these candied walnut chocolate chip cookies

OK so these cookies. 2 things.

1. They need to chill for at least 30 minutes. The glutens in the flour will relax, and the cookies will come out both chewier and crispier. This is a total necessity.


2. Do. Not. Overbake. Them.

You need to take them out at the 10 minute mark. 11 minutes at the MOST. They’re going to look totally underbaked. But they will continue to cook on the hot cookie sheet when you take them out of the oven to rest. It’s in that step that they will get more golden and sink slightly, creating those gorgeous rolling cookie bumps.

You know what I mean? Like they’re a topical map of cookie hills.

tall stack of Candied Walnut Chocolate Chip Cookies

Still not making sense?

I tried.



Candied Walnut Chocolate Chip Cookies

5 from 3 reviews

Giant chunks of dark chocolate and candied walnuts make for the most luxurious chewy Candied Walnut Chocolate Chip Cookies! Bonus: no stand mixer needed.

Giant chunks of dark chocolate and candied walnuts make for the most luxurious chewy Candied Walnut Chocolate Chip Cookies! Bonus: no stand mixer needed.



For the candied walnuts

  • 3/4 cups roasted unsalted walnuts
  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • tiny pinch salt
  • tiny pinch cinnamon

For the cookies

  • 1/2 cup salted butter
  • 1/2 cup light or medium brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/4 cups Bob’s Red Mill Unbleached All-Purpose White Flour
  • 1/2 teaspoon baking soda
  • 5 oz dark chocolate, roughly chopped


Make the walnuts

  1. Chop walnuts roughly. Line a cookie sheet with parchment paper and set aside.
  2. Melt butter in a medium saucepan. Once melted, add in brown sugar, salt, cinnamon, and chopped walnuts.
  3. Continue to cook for 3-4 minutes, stirring constantly, until the sugar melts completely and the walnuts are well coated.
  4. Transfer to prepared cookie sheet and immediately work to spread walnuts out using a spatula. Allow to cool completely while you make the cookie batter.

Make the cookies

  1. In a microwave-safe bowl, melt butter in the microwave. Remove and pour into medium mixing bowl.
  2. Add in both sugars and mix everything together with a spatula. 
  3. Add in egg, vanilla extract, and salt. Stir to combine.
  4. Add in flour and baking soda, stirring only until just incorporated.
  5. Last, fold in chocolate and candied walnuts. (Tip: if your walnuts are bigger or sticking together, give them a quick chop again before folding in.)
  6. Cover bowl with plastic wrap and refrigerate for at least 30 minutes, but up to 1 day.
  7. Preheat oven to 350°F. Line a large cookie sheet with parchment paper. 
  8. Roll refrigerated dough into 2-inch balls and place on cookie sheet, leaving 2 inches between each cookie.
  9. Bake for roughly 10 minutes. The cookies will look underbaked, but they are ready when they are puffed up and barely barely barely golden brown.
  10. Remove from oven and allow to cool for 10 minutes on cookie sheet to continue to crisp up. Then, transfer to a cooling rack to cool completely. 

More chocolate chip cookie recipes from Broma Bakery:

Chocolate Chip Tahini Cookies

Chewy Maple Chocolate Chip Cookies

Sea Salted Olive Oil Chocolate Chip Cookies

Softbatch Pumpkin Chocolate Chip Cookies

Copycat Levain Bakery Chocolate Chip Cookies

Candied Walnut Chocolate Chip Cookies with bag of flour

This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!

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  1. This recipe is fantastic. I only had 2 (4oz) Ghirardelli chocolate bars, one milk and one bittersweet so I used those. They turned out sooo good. The whole family approved!
    Thanks for sharing!

  2. You had me at chocolate CHUNKS! I’ll try to make this weekend. They sound and look amazing! Can’t wait to tell you what I think!

  3. […] chip cookies have definitely been on the mind lately and these Candied Walnut Chocolate Chip Cookies from Broma Bakery look A-mahzing… (Yes, I meant to spell it a-mahzing… ode to Penny […]

  4. Cannot wait to try this recipe! I’m still in love with your tahini chocolate chip cookie recipe, so I know this is gonna be great. 🙂