Chocolate Walnut Cookies
Recipes

Chocolate Walnut Cookies

The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.

Overhead horizontal close-up shot of chocolate walnut cookies on a silver cooling rack; underneath, a striped red and white hand towel

Chocolate Cookies with Walnuts

These are wonderfully unique cookies. With just a quarter cup of flour in the unshortened recipe, the zillion of this cookie is richly packed with chocolate and walnuts. (And yes, if you don’t happen to be a fan of walnuts, finger self-ruling to substitute pecans. But, please hear me out first, ok?)

The first time I planned to make these cookies, I knew that Sean would be happy to see them, since he loves walnuts in his cookies and walnuts haven’t unchangingly been my favorite. I’m happy to say that I wound up loving these cookies, walnuts and all.

I initially thought to make them with pecans, but I’m glad I didn’t. In the 10 years since I first made these cookies, I’ve never then been tempted to swap in pecans. The rich, deep cocoa taste of chocolate plays beautifully with the earthy, slightly stormy notes of walnuts, forming a succulent contrast.

Overhead vertical shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel

Chocolate Walnut Cookies

You’ll need the pursuit ingredients for this recipe:

  • all-purpose flour, sultry powder, and salt
  • bittersweet chocolate
  • butter
  • eggs
  • sugar
  • vanilla
  • walnuts
  • semi-sweet chocolate chips
Overhead vertical shot of chocolate walnut cookies on a silver cooling rack; underneath, a striped red and white hand towel

Preheat the oven to 350°F. Whisk together the flour, sultry powder, and salt in a small trencher and set aside.

Melt the vermilion chocolate and the butter in a double triviality and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass trencher and heat for 1 minute at a time at 50% power, stirring until smooth. Set whispered the melted chocolate to tomfool to room temperature.

In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.

Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate fries and chopped nuts and stir again.

Scoop rounded tablespoons of the dough onto a parchment-lined sultry sheet. Bake until the cookies towards dry on the outside, well-nigh 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside. Take uneaten superintendency not to overbake these cookies.

Let the cookies rest on the sultry sheet for 2-3 minutes surpassing transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.

Overhead vertical close-up shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel

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Overhead vertical shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel
Print
 

Chocolate Walnut Cookies

 
 
The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies.
 
Course Dessert
Cuisine American
 
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
 
Servings 24 cookies
Calories 194kcal

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon kosher salt
  • 8 ounces bittersweet chocolate (I typically use Ghiradelli Vermilion Visionless Chocolate Chips.)
  • 2 tablespoons butter
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 cups walnuts chopped
  • 6 ounces semi sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Whisk together the flour, sultry powder, and salt in a small trencher and set aside.
  • Melt the vermilion chocolate and the butter in a double triviality and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass trencher and heat for 1 minute at a time at 50% power, stirring until smooth. Set whispered the melted chocolate to tomfool to room temperature.
  • In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.
  • Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate fries and chopped nuts and stir again.
  • Scoop rounded tablespoons of the dough onto a parchment-lined sultry sheet. Bake until the cookies towards dry on the outside, well-nigh 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside.
  • Let the cookies rest on the sultry sheet for 2-3 minutes surpassing transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.

Notes

Be uneaten shielding not to overcook these cookies. They will not be nearly as wondrous if they are overdone.

Nutrition

Calories: 194kcal | Carbohydrates: 15g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g |