Easy Double Chocolate Walnut Cookies Recipe

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.

Easy chocolate walnut cookies with cocoa powder, butter, and lots of walnuts.

-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.

How to Make The Best Chewy Chocolate Chip CookiesYOU 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.

Easy chocolate walnut cookie recipe with cocoa powder, butter, and lots of walnuts.

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.

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.

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

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.

Makes approximately 20 cookies

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
  • 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.

    • Bake Cookies
    • 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.

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.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 cookie / Calories 153 / Protein 2 g / Carbohydrate 17 g / Dietary Fiber 1 g / Total Sugars 11 g / Total Fat 9 g / Saturated Fat 4 g / Cholesterol 21 mg / Sodium 67 mg
AUTHOR: Adam and Joanne Gallagher

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39 comments… Leave a Comment
  • Lstark November 21, 2016, 4:49 pm

    Made these today. Huge hit,everyone loved them. Only changes I made was left out chocolate chips (didn’t have any) and used 1/2 margarine 1/2 butter flavored crisco (didn’t have butter either but this combination actually was even better than just butter) they were fantastic.

  • Lara October 7, 2016, 10:49 pm

    How big do these cookies end up if you use the 1 1/2 tablespoons meaures as i dont want huge cookies???
    Thankyou in advance i’m sure they will be delicious!

    • Joanne October 10, 2016, 3:49 pm

      They should be medium sized cookies.

  • Timon August 22, 2016, 2:17 pm


  • Mary Ciletti June 22, 2016, 11:36 pm

    Made with no chips because I didn’t have any. So so good!! Flat and soft but I like them that way. They taste like brownies…so I’m calling them brownie cookies. Don’t forget the milk..Mmm. Delicious,thanks.

  • Diane January 1, 2016, 6:13 pm

    just made these. they are really, really delicious!!

  • Chii Chii September 23, 2015, 8:35 pm

    Just made it,I was never a sweet fan,I always make sweets for my boyfriend,but this cookie is to die for!! hes going back to the base later and he asks me to prepare a bag of cookies he would like to share with his shipmates!!!
    I am loving this recipe! thank you!!

  • Carly July 17, 2015, 6:32 pm

    Great recipe! The only thing I changed was chilling the dough in the fridge for an hour before shaping because my dough was pretty sticky. I read the comments before making this recipe so I also wanted to make sure the cookies didn’t spread too much. I used a tablespoon sized scoop and baked for 10-11 min. They were crisp on the surface and edges but still soft and chewy inside. I might add some peanut butter chips or more choco chips next time but will definitely make these again!

  • Chi January 28, 2015, 7:25 pm

    Hey, is there a substitute for the brown sugar? Instead of using 1/2 a cup of white sugar and 1/2 a cup of brown sugar can I use 1 cup of WHITE SUGAR? Thanks in advance.

    • Carly July 17, 2015, 6:41 pm

      I’m not that well versed in baking so correct me if I’m wrong but I think that brown sugar helps make cookies that are more moist and chewy. You can use all white sugar but it would result in a crisper cookie

  • Farzi October 12, 2014, 11:52 am

    I made them tonight, everyone loved it, my brother n his fiance asked for the recipe ^^ Thank you~

  • Erica June 25, 2014, 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. 🙂


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