Chocolat Walnut Cookies
Indulge in the perfect balance of rich chocolate and nutty crunch with these decadent Chocolate Walnut Cookies. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and buttery chopped walnuts, these cookies deliver a double dose of chocolatey goodness with a satisfying texture in every bite. The dough comes together effortlessly in just 15 minutes, and the cookies bake to chewy perfection in under 10 minutes—ideal for when you need a quick and delicious dessert fix. Whether you're enjoying them fresh out of the oven or saving a batch in the freezer for later, these cookies are a crowd-pleaser for any occasion. Perfect for chocolate lovers, this easy recipe combines the earthy crunch of walnuts with the irresistible sweetness of chocolate chips for cookies that are impossible to resist. Keywords: chocolate walnut cookies, easy cookie recipe, chewy cookies, chocolate chip cookies, nutty cookies.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 2 Large eggs
- 1 teaspoon Pure vanilla extract
- 1 cups Semi-sweet chocolate chips
- 0.75 cups Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually stir the dry ingredients into the wet ingredients, mixing just until combined and no streaks of flour remain.
Fold in the chocolate chips and chopped walnuts gently, ensuring they are evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers appear slightly underdone (they will firm up as they cool).
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition Facts
Calories |
181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 94 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
