Rich, chewy and deeply chocolatey, these scrumptious Fudgy Chocolate Walnut Cookies make a fantastic treat!Jump to Recipe Print Recipe
Trust me when I say you’ll want to bake a batch of these chocolate walnut cookies! They’re incredibly delicious and are sure to satisfy your cravings for a deep dark chocolate treat.
These cookies are also super easy to make and can be mixed by hand. In fact, my 6 and 7-year-old made these cookies with only a little assistance from their mama. My kids love to bake and got really involved in making these cookies. My eldest also had some fun styling and photographing them as well.
Chocolate Walnut Cookies
I was really pleased with the way these cookies turned out, they are chocolatey and chewy with a fudgy but not gooey (or underdone) interior.
Since my kids don’t really like nuts in their cookies we made sure to make some with chocolate chips instead of the nuts and they loved them. And all of my adult taste testers enjoyed the walnut version, so make sure to bake a batch of these Fudgy Chocolate Walnut Cookies as soon as you get a chance, you won’t regret it!
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. instant espresso powder optional
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 cup melted butter cooled to room temperature
- 3/4 cup toasted walnuts roughly chopped or nut of your choice. You can also use chocolate chips if you prefer.
- In a medium bowl combine the all purpose-flour, cocoa, espresso powder (if using), baking soda and salt. Stir well with a whisk and set aside.
- In a large bowl, add the brown sugar, eggs and vanilla extract. With a wooden spoon, blend until well combined.
- Add the dry ingredients to the wet and add the room temperature melted butter. Blend thoroughly. Add the nuts or chocolate chips and mix well.
- Refrigerate the batter for approximately 45 minutes.
- Place a rack in the middle of your oven and preheat the oven to 350ºF.
- Line two baking sheets with parchment paper.
- Using a cookie scoop or a tablespoon, scoop a ball of dough out and place on baking sheet, leaving a couple of inches between cookies.
- Bake in the oven for 9 to 11 minutes. Make sure not to over-bake the cookies or they won’t be as fudgy.
- Remove cookies from the oven and let cool slightly on the baking tray before removing them to a cooling rack.
- Store cookies in an airtight container for up to 3 days. Cookies can also be frozen.
- Toast the walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
- Dark brown sugar can be used in place of light brown sugar.
- Cookies can be stored in an airtight container for up to 3 days. Leftover cookies can be frozen for up to 3 months.