Chocolate Walnut Cookies

6 months ago

Chocolate Walnut Cookies

The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.

Chocolate Cookies with Walnuts

These are wonderfully unique cookies. With just a quarter cup of flour in the entire recipe, the bulk of this cookie is richly packed with chocolate and walnuts. (And yes, if you don’t happen to be a fan of walnuts, feel free to substitute pecans. But, please hear me out first, ok?)

The first time I planned to make these cookies, I knew that Sean would be happy to see them, since he loves walnuts in his cookies and walnuts haven’t always been my favorite. I’m happy to say that I wound up loving these cookies, walnuts and all.

I initially thought to make them with pecans, but I’m glad I didn’t. In the 10+ years since I first made these cookies, I’ve never again been tempted to swap in pecans. The rich, deep cocoa taste of chocolate plays beautifully with the earthy, slightly bitter notes of walnuts, forming a delicious contrast.

Chocolate Walnut Cookies

You’ll need the following ingredients for this recipe:

all-purpose flour, baking powder, and salt
bittersweet chocolate
butter
eggs
sugar
vanilla
walnuts
semi-sweet chocolate chips

Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt in a small bowl and set aside.

Melt the bittersweet chocolate and the butter in a double boiler and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass bowl and heat for 1 minute at a time at 50% power, stirring until smooth. Set aside the melted chocolate to cool to room temperature.

In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.

Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate chips and chopped nuts and stir again.

Scoop rounded tablespoons of the dough onto a parchment-lined baking sheet. Bake until the cookies appear dry on the outside, about 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside. Take extra care not to overbake these cookies.

Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.