Chocolate Chocolate-Chip Walnut Cookies

5 from 5 votes

Chocolate Chocolate-Chip Walnut Cookies

A rich chocolate cookie stuffed full of walnuts and semi-sweet chocolate chips, with a light crispy crust and a soft fudgy middle. Serve with milk for dunking for a special treat!

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: chocolate, chocolate chip, cookies, walnuts

Servings: -26 cookies

Calories: 185kcal

Author: Tricia

Ingredients

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

Instructions

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.

Notes

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition