Rich, chewy, and deeply chocolatey, these easy-to-make fudgy Chocolate Walnut Cookies are a delicious treat for anyone who loves the combination of chocolate and nuts in sweets.
If you're a fan of chewy chocolate chip cookies but are looking for something different, these dark chocolate walnut cookies are sure to satisfy your cravings for a delicious treat.
Made with natural cocoa powder and toasted walnuts, they offer a chewy texture with crisp exteriors and a fudgy center. The walnuts add a crunchy contrast to the soft cookies.
This cookie recipe is It’s also flexible, if you need a nut-free version, just substitute with chocolate chunks or dark chocolate chips. Since my kids don't like nuts in their cookies, we make sure some of the batter gets set aside and add chocolate chips only.
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How to Make Them
This great recipe for cocoa walnut cookies is easy to make and can be mixed with a hand mixer or by hand.
Here's an overview of the ingredients and steps. For exact quantities, see the recipe card at the end of the post.
Ingredients Overview
- Walnuts: Toasting them on a cookie sheet before adding them to the rest of the ingredients helps to bring out their nutty flavor.
- Unsalted butter
- All-purpose flour
- Natural unsweetened cocoa powder
- Instant espresso powder: This ingredient is optional but does help to enhance and deepen the chocolate flavor.
- Baking soda
- Salt: Enhances all the flavors.
- Light brown sugar: Helps to make these cookies chewy.
- Eggs
- Pure vanilla extract: Adds flavor to the cookies.
Steps Overview
- Toast the walnuts on a large rimmed baking sheet in the oven for about 8 to 10 minutes.
- Melt the unsalted butter in the microwave or on the stovetop and set aside to cool to room temperature.
- In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, espresso powder, baking soda, and salt.
- To a large bowl, add the brown sugar, eggs and vanilla. Use a rubber spatula or hand mixer to blend the ingredients.
- Add the dry ingredients and then the room temperature melted butter to the wet ingredients. Stir with a rubber spatula until well blended.
- Fold in the chopped walnuts or chocolate chips (or both) and mix well.
- Cover the bowl with plastic wrap and refrigerate the cookie batter for approximately one hour.
- Preheat the oven and line cookie sheets with parchment paper.
- Using a cookie scoop or a tablespoon, scoop balls of dough and place on baking sheet, leaving a couple of inches between the cookies.
- Bake cookies for 9 to 11 minutes. Avoid over baking for the best fudgy interior. Remove cookies from the oven and let cool slightly on the baking sheet before moving them to a wire rack.
Storage Instructions
These chocolate walnut cookies can be stored in an airtight container at room temperature for up to five days.
For longer storage, freeze them in an airtight container or freezer-safe bag for up to three months. Let frozen cookies thaw overnight in the fridge.
You can also freeze the dough balls on a baking sheet, then transfer them to an airtight container or freezer bag for later. When ready to bake, place them straight into the oven from frozen, adding an extra minute or two to the baking time.
These cookies are rich, chewy, and loaded with chocolatey goodness so make sure to bake a batch of these Chocolate Walnut Cookies as soon as you get a chance, you won't regret it!
More Scrumptious Cookies to Try!
- Oatmeal Date Cookies
- Chewy Chocolate Chip Cookies
- Chewy Ginger Cookies
- Peanut Butter and Chocolate Chip Cookies
- Quinoa Chocolate Chip Cookies
⭐⭐⭐⭐⭐ Have you made this recipe? Let us know how it turned out! Leave a star rating and a comment below—we’d love to hear from you.
Chocolate Walnut Cookies Recipe
Ingredients
- ¾ cup unsalted butter
- 1- ½ cups all-purpose flour
- ½ cup natural unsweetened cocoa powder
- 1 teaspoon instant espresso powder optional
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup toasted walnuts See notes section for how to toast walnuts.
Instructions
- Melt the unsalted butter in the microwave or on the stovetop and set aside to cool.
- 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 walnuts 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.
- 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 at room temperature for up to 3 days. Cookies can also be frozen.
Notes
- Pecans or almonds can be used instead of walnuts.
- For a nut free version substitute with chocolate chips, dried cherries or cranberries.
- Toast walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
- These cookies are not overly sweet, so make sure to use unsalted butter only for this recipe.
- Dark brown sugar can be used in place of light brown sugar.
- Cookies can be stored in an airtight container for up to 5 days. Cookies can also be frozen in a freezer bag for up to 3 months.
- Cookie dough balls can be frozen on a baking sheet, then transferred to a freezer bag for later. When ready to bake, place them straight into the oven from frozen, adding an extra minute or two to the baking time.
Nutrition
This post was originally published by Sweet and Savoury Pursuits on July 26, 2016, the post has been updated with new content and pictures.
Trin A. says
loved these! was scrambling for a yummy recipe and lucky me I had all the ingredients, 100% making again soon. I baked them for a little bit longer, but I'm not the biggest fan of fudgy cookies.
Fida | Sweet and Savoury Pursuits says
Oh yay, so glad to hear that! Thanks for taking the time to let me know you love these cookies.
Louise says
Hi Fida - love this recipe, thank you! I've made it twice now and the cookies taste great but texture wasn't so good. First time, the cookies were a bit dry (prob needed to reduce baking time). Second time I reduced baking time and - just to up the level of difficulty! - used buckwheat flour instead of regular flour; the cookies turned out nice and fudgey, but were a bit soft, even after they'd cooled. Not really cookie-like. Was it the buckwheat flour? Any advice? Thank you!
Fida | Sweet and Savoury Pursuits says
Hi Louise, I'm sorry these cookies are not turning out the way they should. When you made them the first time, did you melt the butter? Did you refrigerate the dough before baking? Did you properly measure the ingredients? I always fluff the flour and cocoa with a fork or small whisk before scooping into measuring cups. For the second attempt, because buckwheat flour does not contain any gluten it can't replace the all-purpose flour in the recipe. You can probably replace a portion of it, but not all. I haven't tried this recipe with anything else but all-purpose flour. I hope these tips help you, let me know how they turn out if you attempt the recipe again. Fida
Rhonda Keelin says
Can you freeze the cookie dough ?
Sweet and Savoury Pursuits says
Hello Rhonda, yes you can freeze the cookie dough. Just portion the cookies like you would do if you were to bake them straightaway, place them on a cookie tray and freeze until the cookies are solid. Then transfer the cookies to a plastic freezer bag or airtight container and return to the freezer .
Rhonda Keelin says
I thought you had a fudge chocolate cookie recipe, am I wrong and if not could you send it to me or list it in your recipes please. They would have to be fantastic because this walnut one is the best chocolate cookie I have found yet. Thank you so much for sharing... Smile
Sweet and Savoury Pursuits says
Hello Rhonda, I'm so glad you like these chocolate walnut cookies so much! I believe this is the chocolate cookie recipe you're looking for https://www.sweetandsavourypursuits.com/holiday-chocolate-crinkle-cookies/
They have a fudgy brownie like texture inside. Happy baking!
Moe says
I baked these with half the sugar in the recepie, it was great!
Sweet and Savoury Pursuits says
Hi Moe, thanks so much for sharing how this recipe went for you. I'm glad you enjoyed it even with half the sugar!
TJ says
Thank you! What about brewed coffee, e.g. a tablespoon or so?
Sweet and Savoury Pursuits says
You're welcome! You could use a tablespoon of brewed coffee, but you want to avoid adding too much liquid or the cookie will spread and become crispier. Thanks!
TJ says
Hi there, would love to make these but wondering what I can use instead of instant espresso powder since I don't have that on me =(
Sweet and Savoury Pursuits says
Hello, the espresso powder is used to intensify the flavour of chocolate. You can substitute with instant coffee granules or simply leave it out. The cookies will still taste amazing without it!
angiesrecipes says
These chocolate cookies look phenomenal!
Sweet and Savoury Pursuits says
Thank you, so glad you think so .
Nancy says
These look double batch worthy! Already pinned. Thank you for sharing the recipe, Fida!
Sweet and Savoury Pursuits says
Thanks so much Nancy, hope you love them!
Louise Crosby says
Yum, these look delicious. I will definitely make the walnut version.
Sweet and Savoury Pursuits says
Thanks Louise! Definitely make the walnut version, so good I can't wait to make another batch!