Rich, chewy, fudgy and deeply chocolatey, these easy to make homemade Chocolate Walnut Cookies make a wonderful treat for all chocolate and nut lovers!
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.
Here's an overview of the ingredients and steps for making them. You can see the ingredient amounts in the recipe card at the end of the post.
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.
Storage Instructions
These chocolate nut 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!
- Oatmeal Date Cookies
- Chewy Chocolate Chip Cookies
- Chewy Ginger Cookies
- Peanut Butter and Chocolate Chip Cookies
- Quinoa Chocolate Chip Cookies
Chocolate Walnut Cookies
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp. instant espresso powder optional
- 1 tsp. baking soda
- ¼ tsp. salt
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- ¾ 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.
Trin A.
Sunday 18th of June 2023
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
Saturday 1st of July 2023
Oh yay, so glad to hear that! Thanks for taking the time to let me know you love these cookies.
Louise
Friday 16th of December 2022
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
Friday 16th of December 2022
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
Saturday 6th of November 2021
Can you freeze the cookie dough ?
Sweet and Savoury Pursuits
Tuesday 9th of November 2021
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
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!