Candied Walnut Chocolate Chip Cookies

When it comes to making cookies, there’s nothing more important than getting the ingredients right. These gooey treats are traditionally made with flour, sugar and eggs but in this version we swapped out some of those classic ingredients for walnuts and chocolate chips. They might sound a little unconventional at first but these cookie-like bites make a sweet addition to any dessert menu!.

These cookies are made with a mixture of walnuts and dark chocolate chips. They are then dipped in a simple sugar syrup, giving them that classic candy-like taste. Read more in detail here: candied walnuts.

Chocolate chip cookies are the archetypal baked treat, in my opinion. They’re popular with kids, adults, even my grandfather. So long as they’re crunchy, he seems to like them. I’m constantly seeking for ways to enhance chocolate chip cookies while staying loyal to their simple and delicious beginnings, since we all love them so much.

That’s exactly what this recipe accomplishes, my friends. They’re Candied Walnut Chocolate Chip Cookies, prepared with candied walnuts baked on the stovetop and incorporated into the softest, chewiest chocolate chip cookie dough.

To be honest, calling these candied walnut chocolate CHIP cookies CHIP cookies isn’t quite true. They’re more like candied walnut as-large-as-they-get-chocolate-chunk… cookies. Because, well, just take a look at them.



Because chocolate chip cookies have such a small number of major components (they’re essentially just sugar, butter, and flour), utilizing high-quality ingredients is essential. Grass-fed butter is a fantastic option. A high-quality flour is the same way.

Bob’s Red Mill Unbleached White All-Purpose Flour is the flour of choice in all of my baked items. It hasn’t been bleached or bromated (yes we love all things Broma, but not all things bromate). To accomplish the same results, they sift the flour and add malted barley instead of those nasty chemical agents. Winning!

But, apart from #science, I’ve discovered that Bob’s makes my baked items bake better. Without the leftover flour taste, cakes are fluffier, cookies are softer, and brownies are richer and deeper.

And if you’re a long-time reader, you’re aware that I have a soft spot for employee-owned businesses. I believe it’s a fantastic idea, and I’m really honored to be teaming with Bob’s this year.


Can you tell me how to make candied walnuts?

If you’ve never made candied nuts before, don’t be alarmed. These candied walnuts on the stovetop are super simple to prepare and almost impossible to screw up.

To begin, cut some unsalted toasted walnuts (you want good sized chunks). Then, in a small sauce pan, melt a little butter and add brown sugar, a touch of salt, and a pinch of cinnamon. Stir in the chopped walnuts for 3-4 minutes, or until the sugar is melted and the walnuts are completely covered.

Before adding the walnuts to the cookie dough, spread the mixture out onto a prepared baking pan and allow it cool fully.

See? I told you these candied walnuts were simple to prepare!


To make delicious candied walnut chocolate chip cookies, follow these instructions.

So, let’s talk about these cookies. There are two things to consider.

1. Chill for at least 30 minutes before using. Because the gluten in the flour relaxes, the cookies become chewier and crispier. This is a must-have item.


2. Don’t overcook them.

At the ten-minute mark, you must remove them. At the very least, 11 minutes. They’ll seem to be completely underbaked. When you take them out of the oven to cool, they will continue to cook on the hot cookie sheet. They will get more golden and sink somewhat throughout this process, resulting in those lovely rolling biscuit bumps.

Do you get what I’m saying? They’re a topical map of cookie hills, if you will.


Is it still unclear?

I tried.



Candied walnuts and large pieces of dark chocolate combine to produce the most luscious chewy Candied Walnut Chocolate Chip Cookies! Plus, there’s no need for a stand mixer.


To make the candied walnuts, combine all of the ingredients in a large mixing bowl

  • 3/4 cup unsalted, roasted walnuts
  • 1 tablespoon unsalted butter
  • a quarter cup of brown sugar
  • a pinch of salt
  • a pinch of cinnamon

To make the cookies

  • salted butter, 1/2 cup
  • 1/2 cup brown sugar (light or medium)
  • a quarter cup of granulated sugar
  • 1 big room-temperature egg
  • 1 teaspoon extract de vanille
  • a half teaspoon of salt
  • 1 and 1/4 cup Unbleached All-Purpose White Flour from Bob’s Red Mill
  • 1/2 teaspoon bicarbonate of soda
  • dark chocolate, 5 oz., roughly chopped


Preparing the walnuts

  1. Roughly chop walnuts. Set aside a cookie sheet lined with parchment paper.
  2. In a medium saucepan, melt the butter. Brown sugar, salt, cinnamon, and chopped walnuts should be added after the butter has melted.
  3. Continue to simmer, stirring frequently, for another 3-4 minutes, or until the sugar has fully melted and the walnuts are thoroughly coated.
  4. Transfer to prepared baking sheet and spread walnuts out with a spatula as soon as possible. Allow to cool fully before preparing the cookie dough.

Prepare the cookies

  1. Butter should be melted in a microwave-safe basin. Remove the pan from the heat and transfer the contents into a medium mixing bowl.
  2. Mix everything together with a spatula after adding both sugars. 
  3. Combine the egg, vanilla essence, and salt in a mixing bowl. To blend, stir everything together.
  4. Add the flour and baking soda and whisk just until combined.
  5. Fold in the chocolate and candied walnuts last. (If your walnuts are larger or sticking together, cut them again before folding them in.)
  6. Refrigerate for at least 30 minutes, but up to 1 day, after covering bowl with plastic wrap.
  7. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a large cookie sheet. 
  8. Roll chilled dough into 2-inch balls and put on cookie sheet, spacing cookies 2 inches apart.
  9. Preheat oven to 350°F and bake for 10 minutes. The cookies will seem underbaked, but when they are puffy and just golden brown, they are done.
  10. Remove from the oven and cool for 10 minutes on the cookie sheet to crisp up more. After that, place the pan on a cooling rack to cool entirely. 

Recipes for chocolate chip cookies may be found at:

Cookies with Chocolate Chips and Tahini

Cookies with Maple Chocolate Chips that are chewy and delicious

Chocolate Chip Cookies with Sea Salted Olive Oil

Pumpkin Chocolate Chip Cookies (Softbatch)

Chocolate Chip Cookies from Levain Bakery


Bob’s Red Mill is a sponsor of this content. Thank you for your continued support of the companies that make Broma possible!

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