Thick Chewy Chocolate Chip Walnut Cookies

The pot lid rattles and you know dinner is almost ready. But wait, today you ain’t makin dinner. Nope, you’re about to bake some cookies right in your pressure cooker. Yeah, I’m serious. It sounds wild but you’re gonna love this chewy chocolate chip walnut cookie recipe that takes little fuss and brings big flavors.

When the float valve pops up and the sealing ring is good and tight, you’re ready to roll. The kitchen fills with warm scents soon after you start, and you spot that cookie dough shaping perfectly. You gotta trust the cooker, it kinda works like a charm for these sweets.

The best part? While it’s cooking your hands stay free for the next step or a quick clean up. Watching the first cookie slide off the parchment paper makes you wanna grab one right away, but patience you gotta keep. Just wait till that chewy texture sinks in on your tongue. It’s dang good.

Why Your Cooker Beats Every Other Pot

• Locks in heat super tight so your cookies get that perfect chewy middle without drying out.
• Pressure raises temps faster, so you spend less time waiting and more time munching.
• Sealing ring keeps all the steam and flavor trapped in, making your cookies richer tasting.
• Float valve gives you a safe and sure sign when to start your quick release or natural release steps.
• Lets you use quick release or slow release which means better control over your baking timing.

Everything You Need Lined Up

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 16 tablespoons cold, unsalted butter (two sticks), cubed
• ¾ cup granulated sugar
• 1 ¼ cup dark brown sugar (tightly packed)
• 2 large eggs
• 2 teaspoon pure vanilla extract
• 1 cup dark chocolate chips
• ½ cup semi-sweet chocolate chips
• 1 cup chocolate chunks
• 1 ½ cup chopped walnuts
• Sprinkle sea salt (for finishing)

You gotta get these ingredients ready before startin. The cold butter is important to get that chewy texture real good. Don’t forget the mix of dark and semi-sweet chips plus chunks to get that rich chocolate burst you love.

Walnuts add a nice crunch that contrasts the softness. And that sprinkle of sea salt at the end? It’s the dang cherry on top making everything pop extra.

Your Complete Cooking Timeline

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Prep is key, even if you’re using your pressure cooker for part of this.
2. In a big bowl, whisk together the flour, salt, baking powder, and baking soda. Set that aside, you don’t wanna mix dry and wet too soon.
3. Use your stand mixer bowl, beat the cold cubed butter with granulated and brown sugar till it’s light and fluffy. This step gives your cookies the chewiness you seek.
4. Add eggs one at a time, mixin' well after each. Then stir in that vanilla extract for the warm flavor kick.
5. Slowly add the dry stuff to your wet mix, don’t over mix or your cookies may turn tough. Mix just enough till combined.
6. Fold in the dark chocolate chips and chopped walnuts gently. A rubber spatula or wooden spoon works best here so you keep air in the dough.
7. Scoop dough into balls about 3 tablespoons each. Space them 2 inches apart on the lined baking sheet so they bloom right.
8. Bake for 12 to 14 minutes. Look for golden edges but centers should look a little soft still. Remove from oven and let cookies cool 10 minutes before shifting to a wire rack.

Quick Tricks That Save Your Time

• Before you start bakin, chill your dough in the fridge for 15 minutes. It helps stop cookies from spreadin too thin.
• Keep your pressure cooker sealing ring clean and well seated, it really helps with maintainin steady pressure and steam.
• Use the quick release function right when baking time’s up to avoid over cookin, but if you like a moister bite, let the natural release happen slower.

These little steps might seem small but they save you time and keep cookies perfect without extra babysittin.

That First Bite Moment

When you finally pick up that cookie, it’s warm and soft, but not mushy. The edges got that crisp chew you love.

The burst of dark and semi-sweet chocolate melts just right with walnut crunch that pops in your mouth.

You feel the vanilla throughout and that sea salt sprinkle brings little surprises in flavor notes.

All together you remember it’s worth waitin to taste cookies this dang good.

Smart Storage That Actually Works

• Use airtight containers at room temp with a slice of bread inside to keep cookies chewy and fresh longer.
• For longer storage, freeze in a single layer on a baking sheet first, then transfer to a freezer bag. Thaw at room temp before eatin.
• If you stack cookies, put parchment paper between layers to stop stickin and keep your chunks intact.

Storing cookies right keeps you comin back for more without worryin about stale bites or broken chunks.

Common Questions and Real Answers

• Can I substitute nuts? Yeah, you can swap walnuts for pecans or almonds but walnuts really give that classic chew and crunch balance.
• What if I don't have a stand mixer? No worries, you can hand mix but gotta use a strong arm and keep mixin till butter is fluffy.
• Is the pressure cooker used for baking the cookies? Actually, this recipe bakes in the oven. The cooker is great for some steps like melting butter or warming ingredients but baking’s best in the oven.
• Why is cold butter important? Cold butter keeps the dough from spreadin too wide and helps create the chewy texture you want.
• Can I use quick release every time? Quick release is handy but sometimes natural release gives better moist results. Depends on your texture preference.
• How do I know when cookies are done? Edges should be golden but centers a little underbaked looking. They’ll firm up as they cool, and that’s the chewy sweet spot.

For more easy comfort food recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa, a hearty meal perfect for busy nights. Or try these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels for a savory snack that pairs well with any dip. Don’t miss the Easy Marinated Cheese Appetizer with Salami & Green Olives for a crowd-pleasing starter that’s bursting with flavor.

BEST Chewy Chocolate Chip Walnut Cookie Recipe

Soft, thick, chewy chocolate chip walnut cookies with crispy edges and gooey chocolate chunks, made easily with bold flavor and the perfect sea salt finish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Soup

Cuisine Mexican

Servings 24 cookies

Calories 350 kcal

Equipment

• 1 Mixing bowl
• 1 Stand mixer or use hand mixer
• 1 Baking sheet lined with parchment paper

Ingredients

  

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 16 tablespoons cold, unsalted butter cubed
• ¾ cup granulated sugar
• 1 ¼ cup dark brown sugar tightly packed
• 2 large eggs
• 2 teaspoon pure vanilla extract
• 1 cup dark chocolate chips
• ½ cup semi-sweet chocolate chips
• 1 cup chocolate chunks
• 1 ½ cup chopped walnuts
• sea salt sprinkle for finishing

Instructions

 

Instructions

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• In a large bowl, whisk together flour, salt, baking powder, and baking soda.
• In a stand mixer, beat cubed butter, granulated sugar, and brown sugar until fluffy.
• Add in eggs one at a time, followed by the vanilla extract.
• Gradually mix dry ingredients into the wet mixture without over mixing.
• Fold in chocolate chips, chunks, and walnuts using a wooden spoon or spatula.
• Scoop dough into 3 tbsp-sized balls and place 2 inches apart on baking sheet.
• Bake for 12–14 minutes until golden on the edges and soft in the center.
• Remove from oven, sprinkle with sea salt, let rest 10 minutes, then move to rack.

Notes

For a crispier cookie, increase bake time by 1–2 minutes. Store in airtight container for 1 week or freeze up to 4 months.