Chocolate Chip Date Nut Cookies

Chocolate Chip Date Nut Cookies are jam-packed with so much flavor! There is also plenty of crunch and a wonderful soft texture. - Bake or Break

An alternate name for these cookies would be Cleaning out the Pantry Cookies because that’s basically what I did. I was staring at my pantry shelves trying to think of something to bake when I realized that I had accumulated so many different things from my baking exploits that they were taking over the whole space.

The discouraging thing, though, was that it was maybe a half cup of this and a quarter cup of that. Not really enough to use for a single recipe. That’s when it hit me. Why not just throw it all together and see what happens? I’ll tell you what happened. These fantastic Chocolate Chip Date Nut Cookies happened.

Chocolate Chip Date Nut Cookies are jam-packed with so much flavor! There is also plenty of crunch and a wonderful soft texture. - Bake or Break

So, I made a big batch of a basic vanilla cookie dough with plenty of butter. Once this was mixed, I began adding some of my favorite ingredients to the dough. I started with lot of nuts – pecans, almonds, macadamias, and hazelnuts. Of course, there have to be chocolate chips. And I tossed in some dates, too, for good measure. Feel free to substitute whatever you happen to have on hand. Trust me – it’s liberating!

As I mentioned, these cookies have plenty of butter to make them soft and oh-so flavorful. All of that butter also means that these cookies are more likely to spread. That makes this dough an excellent candidate for chilling before baking. If you don’t have time to give it an overnight refrigerator stint, just an hour or so will certainly help. And, hey, if they spread, they’ll still taste great!

Chocolate Chip Date Nut Cookies are jam-packed with so much flavor! There is also plenty of crunch and a wonderful soft texture. - Bake or Break

I had the best results with using a scoop to portion the dough and then rolling the dough into balls. You won’t need to flatten the dough, as the cookies will want to spread as they bake. Be sure to leave plenty of room between the cookies. I recommend leaving about 3 inches between cookies so you don’t end up with one giant cookie on the pan.

I love, love, love all the flavors in these cookies. As I told someone to whom I gave a bagful, if you don’t like your first bite, keep going because you may like your second. If you’re a fan of cookies with plenty of flavor, then you’re going to love these!

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Chocolate Chip Date Nut Cookies

Yield: about 60 cookies

Prep Time: 15 minutes

Cook Time: 14 minutes per pan

Chocolate Chip Date Nut Cookies are jam-packed with so much flavor! There’s also plenty of crunch and a wonderful soft texture.

Ingredients:

  • 2 & 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 & 1/4 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 2 & 1/2 cups chopped nuts*
  • 1 cup chopped dates
  • 3/4 cup semisweet chocolate chips

Directions:

  1. Whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Stir in the nuts, dates, and chocolate chips.
  5. Cover the dough and refrigerate overnight. (You can reduce the chill time, if you don’t mind a little more spreading when the cookies are baked.)
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Divide the dough into 2-tablespoon portions (a cookie scoop works well for this), and roll the dough between your hands to form balls. Place each dough ball on the prepared pans, leaving about 3 inches between cookies.
  8. Bake 12 to 14 minutes, or until the cookies are golden brown. Cool the cookies on the pans on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes:

*Use a variety! I like pecans, almonds, hazelnuts, and macadamias.