Easy Double Chocolate Walnut Cookies
Try this Easy Double Chocolate Walnut Cookies recipe, or contribute your own.
Try this Easy Double Chocolate Walnut Cookies recipe, or contribute your own.
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup packed brown sugar
- 1/4 teaspoon kosher salt
- 1/2 cup granulated sugar
- 1/2 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 large egg at room temperature
- 8 tablespoons (1 stick) unsalted butter at room temperature
- 3/4 cup walnuts chopped
- Carbohydrate 13.6334005089396 g
- Cholesterol 35.89725 mg
- Fat 14.4108322535704 g
- Fiber 0.913240020933757 g
- Protein 2.49490025202284 g
- Saturated Fat 7.33798802583099 g
- Serving Size 1 1 cookie (39g)
- Sodium 136.557495101752 mg
- Sugar 12.7201604880059 g
- Trans Fat 1.11809277529614 g
- Calories 187 calories
Step-by-step
- 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.
- 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.
- Refrigerate unbaked cookie dough up to 3 days. Or, freeze cookie dough up to 3 months.
- 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.
Swapping all-purpose flour for a measure-for-measure gluten-free blend requires adding an extra half-teaspoon of xanthan gum to prevent the cookies from crumbling during transfer. Small kitchen operators working with a single half-sheet pan must bake batches sequentially rather than crowding the oven, which blocks vital convection airflow. Standardizing ingredient temperatures before mixing guarantees proper emulsion; butter must hit precisely 65 degrees Fahrenheit while eggs rest at room temperature to trap air efficiently during the five-minute creaming phase.
Folding toasted walnuts into dense cocoa dough introduces structural integrity and necessary bitterness to balance high sugar levels. Chopping the nuts uniformly ensures they distribute evenly without tearing the delicate dough matrix created by the paddle attachment. Sifting the dry components through a fine-mesh sieve removes dense flour lumps that otherwise disrupt hydration rates across individual portions.
Removing pans from the oven precisely at eight minutes leaves centers slightly soft, relying on residual heat during the mandatory two-minute resting period on the hot aluminum sheet to finish setting the interior. Transferring them promptly to wire racks stops residual bottom scorching and prevents condensation from softening the signature cracked crust.
Pairing these rich morsels with unsweetened black drip coffee cuts through the dense dairy fat and residual sweetness of the chocolate chips. Storing leftovers in a sealed container lined with parchment paper preserves texture for up to seventy-two hours without requiring refrigeration.
