Double Chocolate Walnut Cookies
- PREP 20min
- COOK 10min
- TOTAL 30min
These double chocolate walnut cookies are easy! We love them with walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too. I use salted butter in the recipe, but you can use unsalted butter (add 1/4 teaspoon of salt to the batter to accommodate).
You Will Need
1 cup (130g) all-purpose flour, spooned and leveled
1/4 cup (20g) unsweetened cocoa powder
1/2 teaspoon baking soda
8 tablespoons (113g) salted butter, at room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
3/4 cup (85g) chopped walnuts
1/2 cup (85g) chocolate chips
Directions
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or use a silicon baking mat.
Sift or whisk the flour, cocoa powder, and baking soda together. Set aside.
Add the butter, sugars, and vanilla to a large bowl. Cream the butter and sugars together until light and fluffy, 3 to 5 minutes. (You can also use a stand mixer fitted with the paddle attachment).
Scrape the side and bottom of the bowl, and 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 three parts, mixing until just combined, 1 to 2 minutes.
With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
Drop heaped tablespoons of cookie dough onto baking sheets (or use a medium cookie scoop). 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 the tops should be slightly cracked. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container for up to 3 days at room temperature or a week in the refrigerator.
Adam and Joanne's Tips
- Butter: If using unsalted butter, whisk 1/4 teaspoon fine sea salt into the flour mixture.
- Make ahead: Refrigerate unbaked cookie dough for up to 3 days. Or freeze cookie dough balls for up to 3 months. To do this, add balls to a baking sheet and freeze until hard. Transfer frozen balls to an airtight container. Bake frozen cookies without thawing (adding 2 to 5 minutes of baking time).
- The nutrition facts provided below are estimates.