Rich, chewy, fudgy and deeply chocolatey, these easy to make homemade Chocolate Walnut Cookies make a wonderful treat for all chocolate and nut lovers!
Jump to Recipe Print Recipe
These delicious dark chocolate walnut cookies are sure to satisfy your cravings for a dark chocolate treat. These cookies are not overly sweet and have a chewy texture with a fudgy interior. The walnuts add a nice crunch to these soft cookies.
This cookie recipe is really versatile, if you have nut allergies or don't like walnuts you can easily substitute with chocolate chunks or chips. Since my kids don't like nuts in their cookies, we make sure to set some batter aside and add chocolate chips only.
How to Make Chocolate Walnut Cookies
This recipe for fudgy chocolate cookies is easy to make and can be mixed by hand.
Ingredients Overview:
- All-purpose flour
- Unsweetened cocoa powder
- Instant espresso powder (optional)
- Baking soda
- Salt
- Light brown sugar
- Eggs
- Vanilla extract
- Unsalted butter
- Walnuts. Toasting the walnuts before adding them to the rest of the ingredients helps to bring out their flavor.
Steps Overview:
Start by toasting 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.
In a medium bowl, combine the all-purpose flour, cocoa powder, espresso powder, baking soda and salt. Whisk the ingredients together and set aside. In a large bowl, add the brown sugar, eggs and vanilla extract. Blend well with a wooden spoon.
Add the dry ingredients to the wet and add the room temperature melted butter. Blend thoroughly. Add the nuts or chocolate chips (or both) and mix well. Refrigerate the cookie batter for approximately one hour.
Place a rack in the middle of your oven and preheat the oven. Line two baking sheets with parchment paper. Using a cookie scoop or a tablespoon, scoop a ball of dough out and place on the baking sheet, leaving a couple of inches between cookies.
Bake cookies 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 sheet before placing them to a cooling rack.
How to Store Cookies
The cookies can be stored at room temperature in an airtight container for up to 5 days. Cookies can also be frozen in an airtight container or freezer bag for up to 3 months. Thaw frozen cookies overnight in the refrigerator.
These cookies are amazing 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!
- Chewy Chocolate Chip Cookies
- Chewy Ginger Cookies
- Peanut Butter and Chocolate Chip Cookies
- Quinoa Chocolate Chip Cookies
Chocolate Walnut Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder optional
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3/4 cup melted unsalted butter cooled to room temperature
- 1 cup walnuts toasted and roughly chopped. Use nut of your choice.
Instructions
- 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.
- 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.
Notes
- Chocolate chips or pecans can be used instead of walnuts.
- Toast the 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.
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.
Rhonda Keelin
Tuesday 27th of July 2021
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
Tuesday 27th of July 2021
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
Friday 5th of March 2021
I baked these with half the sugar in the recepie, it was great!
Sweet and Savoury Pursuits
Saturday 6th of March 2021
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
Wednesday 15th of July 2020
Thank you! What about brewed coffee, e.g. a tablespoon or so?
Sweet and Savoury Pursuits
Thursday 23rd of July 2020
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
Wednesday 15th of July 2020
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
Wednesday 15th of July 2020
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
Saturday 27th of June 2020
These chocolate cookies look phenomenal!
Sweet and Savoury Pursuits
Sunday 28th of June 2020
Thank you, so glad you think so .