How to make double chocolate cookies with lots of walnuts. Jump to the Double Chocolate Walnut Cookies Recipe or read on to see our tips for making them.
-This Recipe is Sponsored by Diamond of California Nuts–
We cannot get enough of these chocolate cookies. There’s double the chocolate — we use cocoa powder for the batter as well as chocolate chips. Then we throw in lots of buttery walnuts.
YOU MAY ALSO LIKE: These Easy, Homemade Chocolate Chip Cookies. They are quick to make. You can even freeze the dough up to three months!
If you love easy, quick cookie recipes, this one is for you. You can make the batter in minutes and they only take about 10 minutes to bake. Let me show you how to make them.
How to Make Double Chocolate Walnut Cookies
These chocolate cookies are easy to make. We use our handheld mixer — this is the one we own — but you can also make these cookies with a stand mixer.
Start by creaming butter, sugar, and vanilla extract together. We use granulated sugar and brown sugar in this recipe. The granulated sugar makes the edges crispy and the brown sugar keeps them tender in the middle.
Once the butter, both sugars and vanilla are light and fluffy, it’s time to add egg.
The dry ingredients come next — just flour, cocoa powder, baking soda, and salt. And finally, the chocolate and walnuts. If you don’t have walnuts, try another nut — hazelnuts or almonds would be delicious.
At this point you can bake, chill, or freeze the cookie dough. We’ve included tips for chilling and freezing the cookie dough in the recipe below.
Disclosure: Compensation was provided by Diamond of California via Glam Media. The opinions expressed herein are those of Inspired Taste and are not indicative of the opinions or positions of Diamond of California.
Recipe updated, originally posted October 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 3/4 cup walnuts, chopped
- 1/2 cup chocolate chips
- Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
- Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
- Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
- Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
- Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
- With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
- Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
- Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
- Line a baking sheet with parchment paper and prepare the dough as usual. Scoop out cookie mounds onto the baking sheet. You can crowd the dough mounds together, just do not let them touch. Freeze until hard. Transfer the frozen dough mounds to an airtight container or plastic bag. Store in the freezer. Bake frozen cookies without thawing, it will add an extra 3 to 5 minutes of bake time.