My double chocolate walnut biscuits are very simple, so chocolatethanks to the cocoa powder and chocolate chips! I can’t get enough!
If you like easy, quick cookie recipes, these chocolate walnut cookies are for you! I love how the cookie dough melts around the walnuts. The edges are a little chewy and the middle remains soft.
You can make this cookie dough in a matter of minutes, and cookies can be baked in the oven in just 10 minutes. If you like chocolate cookies, we have more! Don’t miss our chewy chocolate chip cookies, these chocolate toffee cookies and cinnamon chocolate chip cookies (such as chocolate snickerdoodles!).
Key Ingredients
- Cocoa powder: I recommend natural, unsweetened cocoa powder as this recipe. Dutch processed cocoa powder does not react with baking soda, which is essential to help cookies rise and develop chewy benefits. My favorite brands include Ghirardelli, Hershey’s or Guittard if you find it fancy!
- Chocolate Chips: After all, these are double chocolate chip cookies. I would add 1/2 cup chocolate or chopped chocolate to the batter before baking the cookies.
- Walnut: The star of these cookies! I used a lot of chopped walnuts in this cookie dough. Feel free to try other nuts. Hazelnuts, almonds or pistachios would be great.
- flour: I use all-around flour for these cookies. It helps achieve perfect chewy quality.
- baking soda: This is our secret weapon to achieve soft and chewy cookies. It helps the cookie dough rise and creates the perfect texture.
- butter: I use salted butter for this, but if you only have unsalted butter in the kitchen, use it! You just need to add some salt to compensate for the salt in the salty butter. I provide tips below the recipe. Make sure your butter is at room temperature so that it is easy to cream with sugar.
- sugar: I used a combination of granulated sugar and brown sugar in this cookie dough. Brown sugar adds a strong flavor and helps keep the cookies soft in the center, while granulated sugar makes them slightly crispy.
- egg: You need a large egg that is best for mixing at room temperature. If you forget to remove them from the refrigerator, keep them in a bowl of uncold water for a few minutes.
How to Make Chocolate Walnut Cookies
I usually make these cookies using an electric mixer, but if you have a stand mixer, connect the paddle attachment and use it. Cookies first need to butter with sugar and vanilla.
Add the eggs and slowly mix the flour, baking soda, salt and cocoa powder. The last step before rolling and baking is to add a lot of chopped walnuts and chocolate chips to the batter.
at this point, You can bake, cool or freeze the cookie dough. We include tips for cooling and freezing cookie dough in the recipe below.
Double Chocolate Walnut Biscuits
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Prepare
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chef
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These double chocolate walnut cookies are easy! We love walnuts, but the hazelnuts or almonds are delicious too. We use handheld mixers, but stand mixers can also be used. I use salted butter in the recipe, but you can use unsalted butter (add 1/4 tsp salt to the batter to hold).
Make 20 cookies
You will need
1 cup (130g) all-purpose flour, spoon smooth
1/4 cup (20g) unsweetened cocoa powder
1/2 teaspoon baking soda
8 tablespoons (113g) salt at room temperature
1/2 cup (100g) 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
direction
1Preheat the oven until 350°F (177°C). Line up two baking trays with parchment paper or use a silicon baking mat.
2Sift or stir together the flour, cocoa powder and baking soda. Set aside.
3Add butter, sugar and vanilla to a large bowl. Cream butter and sugar cream until 3 to 5 minutes, until light and fluffy. (You can also use a stand mixer with paddle attachments).
4Scrape the sides and bottom of the bowl and add the eggs. Mix at medium and low speed for 30 seconds. The eggs will not be completely incorporated.
5Turn speed to the lowest setting. Divide the dry ingredients into three parts and mix until combined for 1 to 2 minutes.
6Lower the blender, add the walnuts and chocolate chips, and mix until combined.
7Drop the stacked cookie dough onto the baking sheet (or use medium cookies). Leave 2 inches between the cookies to allow diffusion. Gently press the cookie dough downwards toward the baking tray.
8Bake the cookies once, once, one for 8 to 10 minutes. The edges should be dry and the top should be slightly ruptured. Let the cookies cool on the baking sheet for 2 minutes, then transfer it to a wire rack to cool completely.
9Store cookies in an airtight container at room temperature or in the refrigerator for up to 3 days.
Adam and Joanne’s Tips
- butter: If using unsalted butter, stir 1/4 teaspoon of fine sea salt into the flour mixture.
- in advance: Refrigerate the unbaked cookie dough for up to 3 days. Or frozen cookie dough for up to 3 months. To do this, add the balls to the baking tray and freeze until firm. Transfer the 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.
Nutrition per serving
Service size
1 cookie
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Calories
153
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protein
2G
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carbohydrate
17G
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Dietary fiber
1G
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Total sugar
11 grams
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Total fat
9G
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Saturated fat
4G
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cholesterol
21mg
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sodium
67mg
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
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