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Chocolate Walnut Cookies

Rich, chewy, fudgy and deeply chocolatey, these easy to make homemade Chocolate Walnut Cookies make a wonderful treat for all chocolate and nut lovers!

Chocolate Walnut Cookies on dish served with milk.

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 crunchy walnuts add texture to these tender 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.

Close up of a plate of Fudgy Chocolate Walnut Cookies

How to Make Chocolate Walnut Cookies

This great recipe for fudgy chocolate 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 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: Enhances all the flavors.
  • Light brown sugar
  • Eggs
  • Pure vanilla extract: Adds flavor to the cookies.
  • Unsalted butter
  • Walnuts. Toasting the walnuts before adding them to the rest of the ingredients helps to bring out their flavor.

Steps Overview

  1. 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.
  2. In a medium bowl, combine the all-purpose flour, cocoa powder, espresso powder, baking soda and salt. Whisk the dry ingredients together and set aside.
  3. In a large bowl, add the brown sugar, eggs and vanilla extract. Blend well with a rubber spatula or wooden spoon.
  4. 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.
  5. Add the dry ingredients to the wet ingredients and add the room temperature melted butter. Use a rubber spatula to blend thoroughly. Add the chopped walnuts or chocolate chips (or both) and mix well. Refrigerate the cookie batter for approximately one hour.
  6. Place a rack in the middle of your oven and preheat the oven. Line two baking sheets with parchment paper.
  7. 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 cookie dough balls.
  8. 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 moving them to a wire rack.
Chocolate Walnut Cookies on a plate.

Storage Instructions

These chocolate nut cookies can be stored at room temperature in an airtight container for up to 5 days. For longer storage, 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 delicious 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!

Plate of chocolate walnut cookies.

Chocolate Walnut Cookies Recipe

Rich, fudgy, chewy and deeply chocolatey, these scrumptious homemade Chocolate Walnut Cookies make a fantastic treat!
4 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert, Snack
Cuisine American
Servings 28
Calories 135 kcal

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.
  • 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.

Notes

  1. Chocolate chips or pecans can be used instead of walnuts.  
  2. Toast the walnuts in a 350ºF oven for 8 to 10 minutes or until they are fragrant, let cool and chop coarsely.
  3. These cookies are not overly sweet, so make sure to use unsalted butter only for this recipe.
  4. Dark brown sugar can be used in place of light brown sugar.
  5. 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

Calories: 135kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 73mgPotassium: 71mgFiber: 1gSugar: 8gVitamin A: 169IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Chocolate Walnut Cookies, Dark Chocolate Walnut Cookies, Fudgy Chocolate Walnut Cookies, Walnut Chocolate Cookies
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

This post was originally published by Sweet and Savoury Pursuits on July 26, 2016, the post has been updated with new content and pictures.

Recipe Rating




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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!

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