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
Easy Double Chocolate Walnut Cookies Recipe
- PREP
- COOK
- TOTAL
These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.
You Will Need
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
Directions
- Make Batter
1Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
2Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
3Add 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).
4Scrape 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.
5Turn 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.
- Bake Cookies
1Drop 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.
2Bake 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.
3Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
Adam and Joanne's Tips
- Make Ahead: Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
- How to Freeze Cookies: 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.
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Really easy and good recipe. Cookies just went in but I know they will be perfect, the batter is for sure. Thank you for sharing this!
My husband and I are having this tasty lovely cookies right now!He loves it!I have tried other recipes but this recipe I just found was the best! Greetings!
Easy to make,followed the recipe exactly, in my oven took 11 minutes, and best of all they were the best tasting chocolate cookies we’ve ever tasted. Thank you 😍
Fabulous! I have not had these cookies in a while, I might need to bake a batch soon!
Made these for my wife she told me they where the best choc. Cookies shes ever had! Got to admit they are the bomb😋
I love these cookies so much that they will be my contribution to a cookie swap. I always double the recipe and add chopped dried cherries. I like the combination of white and brown sugar for the crisp and chewy texture.
First time baker and I followed the recipe and had excellent results. So excited to continue to follow recipes
Easy double chocolate walnut cookies. I have to tell you that this recipe is a killer hit. I have friends that need sugar free so I substituted the sugar with Truvia white and brown sugar. They didn’t want the chocolate chips so I omitted them. And WOW!!!! You can’t tell they are sugar free. I am making again but this time I will add sugar free chocolate chips. I am going to go through more of your recipes. Even I loved these cookies.
In my opinion, These cookies are excellent! Super easy to make. The taste is NOT too sweet! Definitely will satisfy the Cookie Monster and Chocolate Monster!
Thanks for this super-easy and totally delicious recipe – a real keeper! I used dark chocolate chunks, instead of semi-sweet chips; otherwise, I followed it to a T. Wonderful!!
Love them
If you love walnuts and chocolate, you won’t be disappointed. These are delicious !!!
LOVE this recipe!! My 5 year old is dairy free and loves chocolate, yet is super picky with her chocolate desserts, lol. I used vegan butter and used Enjoy Life dairy free chocolate chips. I also refrigerate the dough for 20-30 minutes before I roll them and put them in the oven. I’ve made these a few times now and they’ve come out awesome every time! My 5 year old refers to these as “my favorite chocolate, chocolate chip cookies”. She does without the nuts, but not me, so we make half with and half without :). Great recipe, thank you!!
Can this recipe be doubled ?
Yes, absolutely!
I tried this recipe and it turned out really excellent! I’m not an experienced baker at all, but I didn’t have any trouble. I had to sue salted butter instead of unsalted because that was all we had. The only thing was that I had to bake them in the over for 15 – 20 minutes, so I’m not sure if that’s because I refrigerated them beforehand or I messed up somehow? But they still tasted great so it wasn’t a problem