The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.
Chocolate Cookies with Walnuts
These are wonderfully unique cookies. With just a quarter cup of flour in the unshortened recipe, the zillion of this cookie is richly packed with chocolate and walnuts. (And yes, if you don’t happen to be a fan of walnuts, finger self-ruling to substitute pecans. But, please hear me out first, ok?)
The first time I planned to make these cookies, I knew that Sean would be happy to see them, since he loves walnuts in his cookies and walnuts haven’t unchangingly been my favorite. I’m happy to say that I wound up loving these cookies, walnuts and all.
I initially thought to make them with pecans, but I’m glad I didn’t. In the 10 years since I first made these cookies, I’ve never then been tempted to swap in pecans. The rich, deep cocoa taste of chocolate plays beautifully with the earthy, slightly stormy notes of walnuts, forming a succulent contrast.
Chocolate Walnut Cookies
You’ll need the pursuit ingredients for this recipe:
- all-purpose flour, sultry powder, and salt
- bittersweet chocolate
- butter
- eggs
- sugar
- vanilla
- walnuts
- semi-sweet chocolate chips
Chocolate Walnut Cookie Recipe
Preheat the oven to 350°F. Whisk together the flour, sultry powder, and salt in a small trencher and set aside.
Melt the vermilion chocolate and the butter in a double triviality and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass trencher and heat for 1 minute at a time at 50% power, stirring until smooth. Set whispered the melted chocolate to tomfool to room temperature.
In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.
Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate fries and chopped nuts and stir again.
Scoop rounded tablespoons of the dough onto a parchment-lined sultry sheet. Bake until the cookies towards dry on the outside, well-nigh 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside. Take uneaten superintendency not to overbake these cookies.
Let the cookies rest on the sultry sheet for 2-3 minutes surpassing transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.
Chocolate Cookie Recipes
Dark Chocolate Toffee Cookies are crispy, chewy cookies with a deep chocolate flavor, toffee crunch, and gooey chocolate chips.
Crispy and chewy at the same time, intensely chocolatey and rich, these Flourless Chocolate Cookies are closer in savor to a pixie than a traditional cookie. And these Chocolate Turtle Cookies are just as well-done and chocolatey with the wing of chewy caramel throughout each bite.
Chocolate Covered Marshmallow Cookies are thick, chewy chocolate cookies topped with gooey marshmallows and a generous dollop of fudge frosting.
Deep rich chocolate savor is packed into a soft-hued and very thin cookie studded with plenty of white and visionless chocolate fries to create these Delicate Chocolate Cookies. My brother went crazy over these the first time I made them.
Caramel Stuffed Double Chocolate Chip Cookies are a cookie that I require every single time I see these photos. They are legitimately mouthwatering.
Chocolate Peanut Butter Ritz Cookies are the sweet, salty, chocolate covered snack you need in your life. With zero baking required and just three ingredients, they’re a perfect last-minute wing to your holiday cookie trays.
Chocolate Walnut Cookies
Ingredients
- ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- teaspoon kosher salt
- 8 ounces bittersweet chocolate (I typically use Ghiradelli Vermilion Visionless Chocolate Chips.)
- 2 tablespoons butter
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla
- 2 cups walnuts chopped
- 6 ounces semi sweet chocolate chips
Instructions
-
Preheat the oven to 350°F. Whisk together the flour, sultry powder, and salt in a small trencher and set aside.
-
Melt the vermilion chocolate and the butter in a double triviality and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass trencher and heat for 1 minute at a time at 50% power, stirring until smooth. Set whispered the melted chocolate to tomfool to room temperature.
-
In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.
-
Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate fries and chopped nuts and stir again.
-
Scoop rounded tablespoons of the dough onto a parchment-lined sultry sheet. Bake until the cookies towards dry on the outside, well-nigh 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside.
-
Let the cookies rest on the sultry sheet for 2-3 minutes surpassing transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.
Notes
Nutrition
{originally published 3/15/12 – recipe notes and photos updated 12/11/23}
recipe slightly well-timed from and with thanks to Alice Medrich via Chef Dennis
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