How to make double chocolate cookies with lots of walnuts. We cannot get enough of these chocolate cookies.
Related: We love these chewy double chocolate cookies!
How to Make Double Chocolate Walnut 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.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.These chocolate cookies are easy to make. We use our handheld mixer 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.
Easy Chocolate Walnut Cookies
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
- 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.