This post may contain affiliate links. Please read my disclosure policy.
Thick and chewy Chocolate Chocolate-Chip Walnut Cookies have crispy edges, a soft almost brownie-like middle, and are loaded with big chunks of walnuts.
We’ve talked about this before, but it’s worth mentioning again. I think it’s really hard to have too much chocolate in a baked good. Sauce is another story but chocolate and chocolate baked together works for me. When you throw in a good walnut or pecan, well there isn’t must else that can beat it. These cookies are absolutely for the chocolate lover, but also for the cookie connoisseur. The texture is exceptional with a thin crispy crust and a brownie-like soft middle. I love a thick cookie and this one delivers.
Cookies are always a great choice for dessert!
My husband often reminds me that he wouldn’t mind if I made cookies more often. Chocolate is not his first choice but he loved them too. You know we can’t eat all these desserts by ourselves so we are blessed with taste-testers that are happy to help. Family first, then my husband’s office and then neighbors. Our dedicated taste-testers were thrilled with the cookies and asked when I was going to post the recipe. You’re all going to love this one because it’s easy, and fool-proof and one of my favorites!
Fresh from the oven … these are heavenly. Warm and soft, it’s almost worth burning the roof of your mouth with a molten chocolate chip!
However there may be a time you’re not be in the mood to bake and turn on the oven, but you can still enjoy chocolate chip stuffed cookies like these No Bake Chocolate Chip Cookie Dough Bars. Bake or no-bake, cookies rule!
The dough is easily made ahead and refrigerated for up to two days.
Or roll the dough into balls and flash-freeze for longer storage. When company pops in or when you’ve gotta have something chocolaty and sweet, you’ll have cookie dough ready to go! You may need to add a few extra minutes to the baking time, but these cookies are best slightly under-baked for that soft fudgy middle.
Milk adds another dimension to these crazy good cookies. Warm cookies and milk – what a treat!
Thanks for PINNING!
Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!
Chocolate Chocolate-Chip Walnut Cookies
- 2 cups unbleached all-purpose flour
- ½ cup natural cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled slightly
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- ¼ teaspoon espresso powder, optional
- 1 large egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 12-ounce package semi-sweet chocolate chips
- 1 cup chopped walnuts
- Preheat oven to 325°F.
- Line a baking sheet with parchment paper and set aside.
- In a small mixing bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl combine the butter and sugars and mix until smooth. Add the espresso powder, egg, egg yolk and vanilla and mix until combined. With the mixer on low, gradually add the flour mixture to the sugar mixture. Once combined, beat on medium for 20-30 seconds, scraping down the sides of the bowl as needed.
- Add the walnuts and chocolate chips and stir with a wooden spoon until incorporated.
- Roll 2 tablespoons of dough into a ball and place on the parchment lined baking sheet. Repeat with remaining dough and space each dough ball at least 2-inches apart. Gently press down on the dough ball to flatten slightly, leaving them thick. The dough does not spread a great deal and if left in a ball, it will bake into a ball.
- Bake until the edges are set but the middle is still soft, about 15-18 minutes. Allow cookies to cool on a wire rack.
- Store in an airtight container.
- The cookie dough does not spread a great deal when baked. Press down on the dough balls lightly to flatten a little before baking.
- The cookies are best when slightly under-baked. Remove from the oven when the edges are set and the middle is puffy and soft.
- Dough balls may be frozen then stored in an airtight container. When baking a frozen cookie dough ball, add an extra minute or two to the baking time.
- Store cookies in an airtight container with a slice of sandwich bread to retain the soft texture.
If you love a great chocolate cookie, you might like these recipes too!
Chocolate Pizzelles ~ from Saving Room for Dessert
Chocolate Walnut Cookies (Gluten-Free) ~ from Saving Room for Dessert
Salted Chocolate Brownie Cookies ~ from Seasons & Suppers
Flourless Chocolate Brownie Cookies ~ from Barefeet in the Kitchen
Chocolate Walnut Shortbread Cookies ~ from The View from Great Island
Here are some of my favorite baking tools for the kitchen – each photo is clickable!
The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
There you have it. Another weekend has slipped away and the to-do list is still just as long as it was on Friday! Oh well, at least we don’t get bored around here 🙂 I hope you had a good weekend and hope you have a wonderful week. Thanks so much for stopping by!