If you love easy, quick cookie recipes, these chocolate walnut cookies are for you! I love how the cookie dough melts down around the walnuts. The edges are a little chewy, and the middle stays soft. You can make this cookie dough in minutes, and the cookies only take 10 minutes to bake in the oven. If you love chocolate cookies, we have more! Don’t miss our chewy chocolate cookies, these chocolate toffee cookies, and cinnamon chocolate cookies (like chocolate snickerdoodles!).
Key Ingredients
Cocoa Powder: I recommend using natural unsweetened cocoa powder for this recipe. Dutch-processed cocoa powder won’t react with the baking soda, which is essential for helping the cookies rise and develop that chewy goodness. My favorite brands include Ghirardelli, Hershey’s, or Guittard if you feel fancy! Chocolate Chips: These are double chocolate cookies, after all. I add 1/2 cup of chocolate chips or chopped chocolate to the batter before baking the cookies. Walnuts: The star of these cookies! I use a lot of chopped walnuts in this cookie dough. Feel free to experiment with other nuts. Hazelnuts, almonds, or pistachios would be amazing. Flour: I use all-purpose flour for these cookies. It helps achieve that perfect chewy texture. Baking Soda: This is our secret weapon for achieving soft, chewy cookies. It helps the cookie dough rise and creates the perfect texture. Butter: I use salted butter for these, but if you only have unsalted butter in the kitchen, use it! You will just need to add some salt to compensate for the salt in salted butter. I’ve provided tips below the recipe. Make sure your butter is at room temperature so it creams easily with the sugars. Sugar: I use a combination of granulated and brown sugar in this cookie dough. The brown sugar adds a rich flavor and helps keep the cookies soft in the center, while the granulated sugar gives them slightly crisp edges. Eggs: You’ll need one large egg, and room temperature is best for easy mixing. If you forget to remove them from the fridge, place them in a bowl of lukewarm water for a few minutes.
How to Make Chocolate Walnut Cookies
I usually make these cookies using my electric mixer, but if you have a stand mixer, attach the paddle attachment and then use that. The cookies start by creaming the butter with sugars and vanilla. Add your eggs, then slowly mix in a blend of flour, baking soda, salt, and cocoa powder. The last step before rolling and baking is to add lots of chopped walnuts and chocolate chips to the batter. At this point, you can bake, chill, or freeze the cookie dough. We’ve included tips for chilling and freezing the cookie dough in the recipe below. 1/4 cup (20g) unsweetened cocoa powder 1/2 teaspoon baking soda 8 tablespoons (113g) salted butter, at room temperature 1/2 cup (100g) granulated sugar 1/2 cup (100g) brown sugar 1 teaspoon vanilla extract 1 large egg, at room temperature 3/4 cup (85g) chopped walnuts 1/2 cup (85g) chocolate chips 2Sift or whisk the flour, cocoa powder, and baking soda together. Set aside. 3Add the butter, sugars, and vanilla to a large bowl. Cream the butter and sugars together until light and fluffy, 3 to 5 minutes. (You can also use a stand mixer fitted with the paddle attachment). 4Scrape the side and bottom of the bowl, and then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated. 5Turn the speed to the lowest setting. Add the dry ingredients in three parts, mixing until just combined, 1 to 2 minutes. 6With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated. 7Drop heaped tablespoons of cookie dough onto baking sheets (or use a medium cookie scoop). Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet. 8Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry, and the tops should be slightly cracked. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. 9Store the cookies in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
