Chocolate Walnut Cookies Recipe
These fudgy Chocolate Walnut Cookies are rich, chewy, and deeply chocolatey. They're quick and easy to make and are perfect for anyone who loves the combination of chocolate and nuts. For a nut-free version, simply replace the nuts with more chocolate chips or dried fruit.
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, hazelnuts 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
Calories: 134kcalCarbohydrates: 14gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 68mgPotassium: 67mgFiber: 1gSugar: 8gVitamin A: 170IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg
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