Walnut Chocolate Chip Cookies Recipe
Walnut Chocolate Chip Cookies Recipe photo by Taste of Home
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Walnut Chocolate Chip Cookies Recipe

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Nothing is better than a batch of homemade cookies and these are sure to become a favorite in your family. The walnuts adds a wonderful crunch.—Bethany Thayer, Troutville, Virginia
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 48 servings


  • 1/2 cup reduced-fat margarine
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup fat-free plain yogurt
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 cups miniature semisweet chocolate chips
  • 1/2 cup chopped walnuts, toasted

Nutritional Facts

1 each: 95 calories, 4g fat (1g saturated fat), 9mg cholesterol, 94mg sodium, 15g carbohydrate (10g sugars, 1g fiber), 2g protein.


  1. In a large bowl, lightly cream the margarine and sugars. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and walnuts.
  2. Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks. Yield: 4 dozen.
Originally published as Chocolate Chip Cookies in The Taste of Home Cookbook 2008, p669

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MimiLimi User ID: 5432990 227429
Reviewed Jun. 4, 2015

"We were halfway through this when we saw the yogurt. What? Never had that in a cookie before! But I had some on hand, so went ahead. They are very, very good. This will be my new go-to recipe, for sure. They are thick, but because there is less butter, they are lighter. We used unsalted butter instead of margarine because I don't use margarine. Highly recommend the step of toasting the walnuts for great flavor. Also, we made a triple batch at one time in the stand mixer (6qt size). No way was this 48 servings per recipe for me. The triple batch was about a batch and a half of a normal recipe."

motherbear57 User ID: 6853536 101450
Reviewed Aug. 20, 2013

"I really beat the batter once I added the eggs, a happy mistake because the cookies baked up high and light - and almost a cake-like consistency. I will try to do the same thing again next time I make these. Very chewy and nice. Just sweet enough. I would like to share a photo but don't know how!"

gizzy99 User ID: 5520072 174352
Reviewed Mar. 6, 2013

"These cookies are delicious - a softer, almost cake-like cookie - just the way I like them. Thank you."

mccaro User ID: 6114094 163166
Reviewed Oct. 3, 2011

"Very easy to make. Tastes great, too. I could only find the HUGE plain yogurt, so I bought a little vanilla one instead and halved the amount of vanilla extract."

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