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Chocolate Walnut Cookies

by on October 31, 2012 · 14 comments

Chocolate Walnut Cookies Recipe

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We’ve been baking a lot lately. Not sure why, but the idea of slipping on our comfy slippers, cranking up the music and turning the oven to 350 degrees just worked this week. We wanted to make walnut cookies — with lots of chocolate. These walnut cookies are rich and chocolaty, super soft and are packed with buttery walnuts. Yum!

It seems Diamond of California Nuts loves cookies as much as we do. So, they’ve teamed up with Glam Media and sponsored this post to prove it!

How to Make Rich and Chocolaty Walnut Cookies

You can make these walnut cookies in minutes — you will need all the staples (butter, flour, sugar and baking soda), as well as cocoa powder, dark chocolate chips and, of course, walnuts.

You’ll need to beat butter and the sugar together until fluffy and then just stir everything else into it. So easy!

Chocolate Walnut Cookies Recipe Did you enjoy our Chocolate and Walnut Cookies Recipe? If so, you may also enjoy these:

Sponsored Post – It seems Diamond of California Nuts loves cookies as much as we do and they’ve sponsored this post to prove it! Here’s a little about them:

Chocolate Walnut Cookies

100 years of holiday traditions you just don’t mess with. Classic family recipes call for a classic ingredient. Diamond of California nuts. The only nut good enough for your mom’s mom’s recipes is the only one that should be in yours. Diamond of California. Premium quality nuts since 1912.

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.

5.0 from 5 reviews
Chocolate Walnut Cookies
 
Prep time
Cook time
Total time
 
These rich and chocolaty walnut cookies are really simple to make. If you either don't have walnuts in the kitchen or if you want to use a different nut, pecans, peanuts or hazelnuts would be great in these.
Created By:
Yield: 20
You Will Need
  • 1/2 cup butter, softened
  • 
1/2 cup white sugar
  • 
1/2 cup light brown sugar
  • 
1 egg
  • 
1 teaspoon vanilla extract
  • 
1 cups all-purpose flour
  • 
1/4 cup cocoa powder
  • 
1/2 teaspoon baking soda
  • 
1/4 teaspoon salt
  • 
3/4 cup walnuts, chopped (We use Diamond of California walnuts)
  • 1/2 cup chocolate chips
Directions
  1. Heat oven to 350 degrees F (177 degrees C). Then, line one or two baking sheets with parchment paper. (You don’t have to use parchment paper, it just helps with clean-up. If you do not wish to use it, regular ungreased baking sheets will be fine).
  2. Grab a large bowl then use a hand mixer to beat the butter until whipped and creamy. This takes about 30 seconds. Now, with the mixer on, gradually add the sugar and beat into the butter until combined. Add the egg and vanilla and beat until blended.Chocolate and Walnut Cookies Step 1
  3. Sift the flour, cocoa powder, baking soda and the salt into a a separate medium bowl, and then set aside.
  4. Grab a spoon and stir about 1/3 of the sifted flour mixture into the butter mixture. Once incorporated, add another 1/3 and stir until combined. Then, add the final third and stir until combined.
  5. Add walnuts and chocolate chips then stir until incorporated. Then, drop cookie mixture by rounded tablespoonfuls onto baking sheet(s). Then, gently press the cookie dough down towards the baking sheet.Chocolate Walnut Cookies Step 2
  6. Bake cookies for 8 to 10 minutes or until edges are dry and tops are slightly cracked. Cool on baking sheets.
  7. Store cookies in an airtight container for up to 3 days at room temperature or up to one week, if kept in the refrigerator.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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14 Comments

1 Chung-Ah | Damn Delicious November 1, 2012 at 3:26 am

You’re totally inspiring me to do some major late night baking with these cookies!

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2 Joanne November 1, 2012 at 11:20 am

Awesome! Late-night baking is fun!

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3 Clem November 18, 2012 at 3:57 am

I just made them, they’re reaaaaaally good!

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4 Debra Vincuilla February 26, 2013 at 1:28 pm

These Chocolate Walnut Cookies were good. My husband brought them into work and everyone loved them. Only complaint was I didn’t make enough. Next time I will double the recipe.

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5 Laya June 4, 2013 at 9:06 pm

Mine turned out flat! What a bummer. :(

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6 Joanne June 5, 2013 at 12:59 pm

Oh no! Try this – After shaping the cookies, refrigerate them for 30 minutes or freeze them for 10 minutes. This way they can set in the hot oven before they start to spread. Sometimes, if the batter is too warm before baking, the cookies will spread too much. Hope that helps!

Reply

7 Candie June 25, 2013 at 1:43 pm

Will these cookies still turn out good with out the chocolate chips ? Thanks for the info

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8 Joanne June 26, 2013 at 5:17 pm

Yep, you will be fine.

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9 Ren December 11, 2013 at 6:53 pm

We made these earlier today, my daughter and son-in-law say they rock and are kick-ass. You’ll have to take their word for it because, I don’t eat cookies. Thanks for sharing, they are saving the recipe.

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10 Sarah December 25, 2013 at 8:59 pm

I just made these, they turned out great! Thanks for the recipe!

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11 Lolita January 19, 2014 at 3:53 pm

Best cookies I’ve made in a long while, fab cookies

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12 Debbie February 24, 2014 at 8:52 pm

I’m very amateur when it comes to baking, but I tried this recipe last night and I LOVE IT! yum, yum, yum! Didn’t change a single thing in the recipe. I plan to make more tonight as I’m sure the cookies from last night are gone by the time I get home later. Thanks for the recipe!

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13 Jillian March 9, 2014 at 11:11 am

Made these without the choc chips but added an extra egg…sooo good. Definitely a keeper.

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14 Erica June 25, 2014 at 8:27 am

These cookies are amazing! Best I’ve made in a while.
To the women that had flat cookies, I did as well. But… I found that
If you refrigerate them first and don’t flatten them as stated, the end result
Is a wonderful cookie. Second time making these. :)

Reply

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