Giant Chocolate Chip And Nut Cookies

Homemade giant chocolate chip and nut cookies—the kind that are crisp at the edges, chewy in the centre, and absolutely packed with just the right amount of chocolate and crunchy nuts.

These giant cookies are made entirely with 100% wholemeal flour, adding a wholesome, nutritious twist to a classic treat. Using wholemeal flour not only boosts the fibre content but also brings a subtle, nutty flavour and hearty texture to every bite. Plus, wholemeal flour is packed with vitamins and minerals, making these cookies a slightly healthier indulgence you can feel good about.

Baking Tip

Wholemeal flour absorbs more liquid than white flour, so don’t be surprised if your dough feels a bit thicker—this helps create that perfect chewy centre! So there is no need to add any liquid. If you’d like, you can also experiment by mixing in seeds or swapping in different nuts for extra crunch and nutrition.

Choc Chip and Nut Cookie Ingredients

For 15 to 20 large cookies you will need:

220 g Butter (softened)
150 g Light Brown Sugar
150 g Caster Sugar
2 lrg Eggs
300 g Chocolate Chips
1 tsp Vanilla Extract
1 tsp Baking Powder
1 tsp Bicarbonate of Soda
500 g Wholemeal Plain Flour
150 g Nuts (roughly chopped (I used walnuts) Pecans or Macadamia nuts are also good.)

Chocolate Chip and Nut Cookie Recipe

Preheat the oven to 180℃/160℃fan/Gas 4/350℉. Line three to four baking trays with baking paper.

Using an electric mixer beat the butter and sugars until light and creamy. Add the eggs one at a time, beating well after each egg.

Keep a handful of choc chips aside then add the remaining ingredients to the bowl. Mix with a wooden spoon until it all comes together.

Divide into 15 to 20 pieces and roll into balls. Flatten each ball to a 1cm thick. Sprinkle chocolate chips on top of each one. Bake for 20 minutes. Remove from the oven and leave on the trays for 3 minutes before transferring to a wire rack.

How to store chocolate chip and nut cookies

Room Temperature: Let the cookies cool completely, then store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days.

Refrigeration: Not necessary unless your kitchen is very warm, but you can refrigerate them in an airtight container for up to a week.

Can you freeze choc chip and nut cookies?

Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze for 1–2 hours. Then transfer them to a freezer-safe bag or container, separating layers with parchment paper. They’ll keep for up to 3 months. To enjoy, let them thaw at room temperature or warm them in the oven for a few minutes. You can also add them to the air fryer to crisp them up.

Unbaked Dough: Scoop the dough into portions and freeze on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag or container. Bake straight from the freezer—just add a couple of extra minutes to the baking time.

If you like this recipe, you may also like:

Giant Marshmallow Puffs