These ultra chewy walnut cookies are made with two types of sugar a pan banging method that gives you buttery, crisp edges with chewy centers.
I’ve partnered with Imperial Sugar. CLICK HERE for the full recipe!
I am obsessed with these Walnut Cookies. They are a modern take on a classic/old-fashioned cookie recipe, and I couldn’t be happier at how they turned out. I use the pan-banging method to really amp up the crispy/chewy factor and the buttery edges are insane. Sprinkle a little flaked sea salt on top for a truly life-changing cookie!
There are many factors that can make a cookie chewy/dense. But in this walnut cookie recipe here’s what makes them extra chewy:
- The pan banging method. Dropping the pan a few times during the baking process deflates the cookies making them dense, and giving them that crispy, wrinkly edge.
- Higher sugar content/less flour. More sugar and less flour causes the cookies to spread while also making them chewier.
- Using more granulated sugar than brown sugar. Granulated sugar has a lower moisture content than brown, which will give a crisper edge. But the addition of brown sugar add a little more flavor and adds a little extra chewiness.
- Using 1 egg and a little water in the recipe keeps the moisture down. That might sound counterintuitive, but the extra water keeps the dough moist but also evaporates while baking. It’s a good trick to achieve that chewy texture.
- Using less baking soda. Baking soda in cookie baking aids in the rise of the cookie, but since we don’t want these to rise too much I’ve used half the amount. We want them to rise a little, so when you bang them it deflates them gives those crinkled edges.
CLICK HERE for the full ingredient list.
- Room temperature butter. I use salted butter in these cookies but you could use unsalted butter as well.
- Granulated sugar
- Light brown sugar
- Large Egg
- Vanilla extract
- Baking soda
- Kosher salt
- All purpose flour
- Chopped walnuts
- Preheat your oven to 350°F.
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, granulated sugar, and light brown sugar for 2 minutes on medium speed until light and fluffy.
- Add in the egg, water, vanilla, baking soda, and salt. Mix for 1 minute until combined, scraping the sides of the bowl as necessary with a rubber spatula.
- Turn the mixer to low and add in the flour, mixing until just combined. Stir in the walnuts until evenly mixed.
- Working in batches, scoop out 1/4 cup of the cookie dough (2.5 ounces if using a scale) and roll into balls. Place 4 balls evenly spaced out onto a cookie sheet. *see note
- Bake for 10 minutes. Open the oven and using oven mitts pick up the baking sheet 3 – 4 inches and drop it back down onto the oven rack. Close the oven and bake for 2 more minutes and then drop the pan again. Repeat this 1 – 2 more times until the edges are golden brown. The centers should appear slightly underdone.
- Transfer the cookies to a cooling rack and repeat with the remaining dough.
- These cookies spread a lot while baking, so I don’t recommend baking more than 4 cookies at a time.
- If you notice the cookies spreading too much on the baking sheet, you can place the dough in the fridge for 30 minutes. I have never had this problem, but it’s a good tip in most cookie baking.
- Bake these cookies on the middle rack, and remove or move any top racks to allow you to lift the pan up and drop it down in the oven.
- If you have a small oven or don’t feel comfortable dropping the baking sheet like I suggest, you can remove the pan from the oven and drop it on your stove top. Just get it back in the oven asap, so you don’t slow the baking process.
- Don’t use parchment paper. The best way to achieve a really crisp buttery edge is to skip the parchment paper with these. They do have a high sugar content, so they might stick a bit, so just remove them from the baking sheet to a wire rack when they come out of the oven, and don’t allow them to cool on the pan. A minute or so is fine, but if they cool completely chances are they will stick, even on the best nonstick sheet.
YES! Not only can you, but they will be absolutely delicious chewy chocolate chip cookies. I have a few tips for you if you do want to add chocolate:
- This is a sweet cookie on its own, which is why I really like them with just walnuts. BUT the addition of chocolate is delicious. I prefer using a bittersweet chocolate just so they’re not overly sweet, but you could absolutely use semi-sweet.
- In terms of the type of chocolate chip, I REALLY like a flat callet-style chip, like my favorite Callebaut chips. They are flat in shape which works perfect in this recipe, as it is a thin, more flat cookie due to the pan-banging method. But don’t stress too much about this, as a regular chocolate chip will work fine too.
- You could even leave out the nuts and the walnuts entirely and have a chewy butter cookie!
I like walnuts in these cookies the best, because they are a mild, softer type nut, which really works great in cookies. But pecans are great in these as well, and really any nut you prefer like almonds, pignoli nuts (pine nuts), or pistachios.
Simple store in an airtight container at room temperature for up to 5 days. You can also freeze these airtight for up to 30 days in the freezer for best freshness.
Can You Freeze Walnuts?
If you have leftover walnuts that you don’t plan on using in the next month or so, freeze your walnuts as well. This will keep them fresh and prevent them from going rancid. I recommend this for all types of nuts, not just walnuts. You can also store them in the refrigerator.
PIN for later: