Chocolate Walnut Cookies

Get ready to sink your teeth into the fudgiest, chewiest chocolate cookies ever! These chocolate walnut cookies are a chocoholic's dream, with a rich and velvety flavor that's perfectly balanced by the nutty crunch of walnuts.

Chocolate Nut Cookies

Indulge in the Irresistible Richness of Dark Chocolate Walnut Cookies

Craving for something sweet? Try these mouth-watering cookies packed with chocolate chips, cocoa, and nuts. The decadently rich flavor of dark chocolate and the crunchy texture of walnuts make these cookies a must-try. Elevate your coffee time or snack break with a batch of these aromatic treats. Don't wait, bake them today!

🍫What's in Chocolate Nut Cookies

Sugars: Granulated sugar and dark brown sugars...dark brown sugar adds a little more flavor because of the amount of molasses in it.

Butter: Unsalted softened butter is better if salt is an ingredient in the recipe.

Extract: I use Almond extract when I use almonds in the recipe, but if I use peanuts, walnuts, or pecans I use vanilla extract.

Chocolate Chips: Milk chocolate, dark chocolate, or white chocolate can be used for this recipe.

Nuts: Peanuts, almonds, walnuts, or pecans can be used for this recipe.

Dry ingredients: All-purpose flour, salt, and baking soda. For the best baking results, make sure to use the correct measurements.

🞺How to make Chocolate Nut Cookies

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extract. 

Combine the flour, cocoa, baking soda, and salt; gradually add to the creamed mixture and mix well. Stir in the chips and nuts.

Chill for 30 minutes. Chilling helps the cookie from going flat.

Drop by tablespoon onto ungreased baking sheets, or parchment paper. I use a cookie scoop, you get an even-size cookie by using one, scoops come in different sizes.

Bake at 375° for 7-9 minutes. Cool on pans for 1 minute before removing to wire racks to cool completely. 

Optional: Sprinkle powder sugar on Chocolate Nut Cookies or sea salt.

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Chocolate Nut Cookies

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