Nutty Chocolate Chip Cookies
I don’t know about you, but I never stop wanting to bake (and eat) chocolate chip cookies. Don’t get me wrong, I love baking all kinds of treats (thus…this blog exists), but I’m always thinking of different kinds of chocolate chip cookies to make. (Case in point…check out the list at the end of this post)
Anyway, these Nutty Chocolate Chip Cookies have been floating around in my brain for months, and I finally got around to making them and writing up the recipe.
Nuts and Chocolate Are Besties
If you’re not a nut lover, you probably won’t like these cookies. You could leave them out, I suppose, and you’d still have a delicious chocolate chip cookie, but in my opinion the nuts are really what make these cookies great.
I love nuts and chocolate together. And really, ALL nuts go well with chocolate…walnuts, pecans, cashews, macadamia nuts, pistachios…if you can name a nut (cue Best In Show…IYKYK), it tastes great with chocolate. Peanuts — in the form of peanut butter — are probably the universal favorite. Who doesn’t love peanut butter and chocolate? (Barring nut allergies, of course…but if you have a nut allergy you probably haven’t read this far.) None of the other chocolate-nut combos get nearly as much press, and I’m here to change that. These cookies have not one, but FOUR kinds of nuts (ok, technically three kinds of nuts and one kind of seed…but I digress). They’re nutty heaven.
Soft, Chewy, and Absolutely STUFFED With Chocolate
Not to be outdone by the nuts, these cookies really highlight the CHOCOLATE. And you can pick your favorite kind.
I used a mixture of some Sea Salt Dark Chocolate from Theo and some 70% bittersweet chocolate (I like the “Pound Plus” bars from Trader Joe’s), but you can toss in some semi-sweet or milk chocolate if you like. I highly recommend chopping up bars of chocolate so you get some big puddles of chocolate along with some tiny bits (and every size in between). But if you only have chocolate chips on hand, they’ll work great too! As the kids say, “you do you”. Basically, with this recipe you can pair whatever nuts you want with whatever chocolate you want, and they’ll taste great. Let me know what combo you use in the comments below!
Looking for More Chocolate Chip Cookie Recipes?
Love chocolate chip cookies as much as I do? Add these to your to-bake list:
- Kahlua Chocolate Chip Cookies (a blog favorite)
- Milk Chocolate Toffee Cookies
- Brown Butter Bourbon & Rye Chocolate Chip Cookies
- Olive Oil Pistachio Brownie Cookies (dairy-free!)
- Popcorn & Hot Chocolate Cookies (the combo of popcorn, chocolate, and marshmallows might sound weird…but trust me, it’s delish)
- Amaretto Dream Cookies (my favorite for fall)
- Dark Chocolate S’mores Cookies With Smoked Sea Salt
Nutty Chocolate Chip Cookies
Ingredients
- 2 1/4 c all-purpose flour
- 1/2 c oats*
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 1 c (2 sticks) butter, at room temperature
- 1/2 c granulated sugar
- 1 c brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 T milk**
- 2 c chopped chocolate bars, chips, or chunks, or any combination you like***
- 1 c total chopped nuts — I used 1/4c + 2T walnuts, 1/4c pecans, 1/4c cashews, and 2 T sesame seeds****
Instructions
- In a small mixing bowl, stir together flour, oats, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, cream butter and both sugars until light and fluffy, about 2-3 minutes, scraping bowl once or twice.
- Add eggs, vanilla, almond extract, and milk. Mix until combined, about 1-2 minutes, scraping bowl as needed.
- Add dry ingredients and mix until almost combined. Then add chocolate and nuts, and mix until all flour is incorporated and nuts and chocolate are well disbursed.
- Chill dough in refrigerator for 1 hour.
- Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone baking mats.
- Scoop with a medium cookie scoop (about 1 1/2-2 T) onto cookie sheets and bake for 8-10 minutes or until edges are beginning to brown. Allow to cool on the cookie sheet for a few minutes, then move to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Notes
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