Chocolate-Walnut Cookies Recipe

Overhead view of a cooling rack filled with chocolate cookies

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5 from 4 votes

Crisp and chewy on the outside with a fudgy, brownie-like middle packed with toasted walnuts.

Prep Time20

Cook Time14

Total Time34

Course: Dessert

Cuisine: American

Keyword: chocolate, cookies, dessert, snack

Servings: Cookies

Calories: 205kcal

Author: Tricia

Ingredients

9 ounces walnut halves toasted and finely chopped (255g or 2⅔ cups)
3 cups powdered sugar (345g)
⅛ teaspoon espresso powder
⅔ cup unsweetened Dutch-process cocoa powder (70g)
¼ teaspoon salt
4 large egg whites room temperature
2 teaspoons vanilla extract

Instructions

Preheat oven to 350°F.
Spread the walnuts in a single layer on a baking sheet. Toast the walnuts in the preheated oven until lightly browned and fragrant, about 12-14 minutes. Once cool enough to touch, chop the walnuts to a fine texture and set aside.
Reposition the oven racks to the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper or silicone baking sheets. Set aside.
In a large mixing bowl whisk together the sugar, espresso powder, cocoa and salt. Add the finely chopped, toasted walnuts and stir to combine. Add the egg whites and vanilla. Using a rubber spatula fold the ingredients together until combined. Do not over-mix. Scoop or spoon the cookie dough into 2-tablespoon sized mounds (8 or 9 per sheet) spaced 2-inches apart for a total of 16 to 18 cookies.
Bake the cookies for 13 to 16 minutes rotating the pans halfway through from top to bottom, and from front to back. Bake until the tops are lightly cracked and the cookies feel firm to the touch. Don't over-bake!
Slide the parchment paper (with the cookies still on it) onto a large wire rack to cool. Cool completely and store remaining cookies in an airtight container.

Notes

Watch walnuts closely during the final minutes of baking to prevent burning.
Cookies can be frozen well sealed in an airtight container.
Store cookies sealed in an airtight container at room temperature.
(recipe adapted from New York pastry chef Francois Payard)

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

Nutrition