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. Start by toasting the walnuts on a large rimmed baking sheet in the oven for about 10 minutes. Melt the unsalted butter in the microwave 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 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 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.
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
If you make this recipe let me know how it went for you in the comment section below. I’d love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Chocolate Walnut Cookies
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp. instant espresso powder optional
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup packed light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 cup melted unsalted butter cooled to room temperature
- 1 cup toasted walnuts roughly chopped or nut of your choice.
- 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.
- 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.
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This post was originally published by Sweet and Savoury Pursuits on July 26, 2016, the post has been updated with new content and pictures.