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The baked cookies are stacked in a shallow white dish and the detail image highlights golden walnut pieces and soft chocolate chips in a dark brown cookie.

Chocolate Chocolate Chip Walnut Cookies

Cassie Waltman
Dark, fudgy chocolate chocolate chip walnut cookies have crisp edges, soft centers, and balance double chocolate flavor with toasted walnuts.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 36 cookies
Calories 139 kcal

Ingredients
  

  • ¾ cup salted butter (12 tablespoons, 172 grams)
  • 1 cup brown sugar (210 grams)
  • ¼ cup granulated sugar (53 grams)
  • 2 teaspoon vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1½ cup all-purpose flour (188 grams)
  • ½ cup dark cocoa powder (Dutch processed, 54 grams)
  • 1½ teaspoon baking powder (4.6 grams)
  • 1 cup semisweet chocolate chips (181 grams)
  • 1 cup walnuts (roughly chopped, 96 grams)

Instructions
 

  • Melt the butter in a large microwave-safe bowl. Alternatively, melt the butter in a small saucepan on the stove top and transfer it to a mixing bowl.
  • Stir in the brown sugar, granulated sugar, vanilla, egg, and egg yolk.
  • Add in the flour, dark cocoa powder, and baking powder. Stir until combined.
  • Stir in the chocolate chips and walnuts until they are evenly distributed. If desired, set aside a handful of the nuts and chocolate chips to add to the tops of the unbaked cookies.
  • Cover and chill the dough for at least 1 hour.
  • Preheat the oven to 350°F. Line a sheet pan with parchment paper.
  • While the oven is preheating, roll a generous tablespoon of dough into a ball and place on the cookie sheet or use a cookie scoop to portion out the dough. Allow 2 inches of space between each cookie dough ball.
  • If desired, add pieces of the reserved chocolate and walnuts to the tops of the unbaked cookies.
  • Bake the cookies for about 11-13 minutes, until the center starts to look matte and the edges are firm. Remove the pan from the oven and let the cookies rest on the pan for 3 additional minutes.
  • If desired, use a wide rimmed drinking glass or round cookie cutter to shape the cookie into a perfect circle by swirling the glass around the perimeter of the baked cookie several times.
  • Transfer the cookies to a cooling rack and allow them to cool completely. Stor sealed in an airtight container.

Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.

Nutrition Facts

Calories: 139kcalCarbohydrates: 15gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 53mgPotassium: 78mgFiber: 1gSugar: 9gVitamin A: 136IUVitamin C: 0.04mgCalcium: 26mgIron: 1mg
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