Chocolate Walnut Cookies
Sweet and Savoury Pursuits
Rich, fudgy, chewy and deeply chocolatey, these scrumptious homemade Chocolate Walnut Cookies make a fantastic treat!
unsweetened cocoa powder
instant espresso powder
packed light brown sugar
melted unsalted butter
cooled to room temperature
toasted and roughly chopped. Use 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
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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Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!
Chocolate Walnut Cookies https://www.sweetandsavourypursuits.com/fudgy-chocolate-walnut-cookies/