Chocolate Walnut Cookies Easy

Chewy and crackled on top with gooey centers and plenty of walnuts in every bite these chocolate walnut cookies are the kind that disappear faster than I can cool them I reach for this recipe any time I need a sweet treat that is both rich and easy to throw together from pantry basics

Ingredients

• All purpose flour: creates structure and keeps cookies chewy Use fresh flour for the best rise
• Baking powder: gives gentle lift so cookies are fudgy not cakey Check your can for freshness
• Kosher salt: enhances both chocolate and walnut flavor use a fine grain for even mixing
• Bittersweet chocolate: packs deep cocoa notes Choose a high quality bar or chips if possible
• Butter: adds rich flavor and tenderness Use unsalted to control the saltiness
• Eggs: bind the dough and make the cookies chewy opt for room temperature for easy mixing
• Sugar: sweetens and balances the chocolate measure with a light hand for best results
• Vanilla: rounds out the flavors real extract is worth it here
• Walnuts: bring crunch toasted if you have time and choose fresh not stale
• Semi sweet chocolate chips: for pockets of melty chocolate classic chips work perfectly

Step-by-Step Instructions

Prep the Oven and Dry Mix:

Whisk together flour baking powder and salt in a small bowl making sure there are no lumps This ensures even leavening and flavor throughout your cookies

Melt Chocolate and Butter:

Combine bittersweet chocolate and butter and melt gently over a double boiler or in the microwave in bursts at fifty percent power Stir continuously until the mixture is silky smooth then let it cool to room temperature so your eggs do not scramble later

Mix Wet Ingredients:

In a small mixing bowl whisk the eggs sugar and vanilla together until smooth and a bit frothy This creates structure and helps dissolve the sugar into the eggs

Combine and Emulsify:

Slowly drizzle the egg mixture into the cooled melted chocolate whisking constantly to combine smoothly A slow pour prevents the eggs from curdling in the warm chocolate

Add Dry Mix:

Stir the flour mixture into the chocolate batter until just incorporated Do not overmix or your cookies can turn tough

Fold In Goodies:

Add in the chocolate chips and chopped walnuts folding gently to distribute evenly Each scoop should catch both nuts and melted chocolate bits

Shape and Bake:

Scoop tablespoons of dough onto a parchment lined sheet space cookies a little apart Bake at three hundred fifty degrees for nine to ten minutes The tops should look dry but the centers remain soft and gooey

Cool and Set:

Let cookies rest on the tray for two to three minutes before using a spatula to transfer them to a wire rack They will look soft at first but set up perfectly as they cool

Pin it

Baking these for my kids always brings back childhood memories of my grandmother sliding trays of cookies from the oven Nothing beats the nutty toasted smell that fills the kitchen while these bake

Storage Tips

Store cooled cookies in an airtight container at room temperature for up to five days A slice of bread in the container keeps them extra soft If you want to freeze them lay the cookies flat in a single layer until solid then pack into bags Bake straight from the freezer by adding a minute or two to the baking time

Ingredient Substitutions

For a nut free version swap the walnuts for dried cherries or pumpkin seeds You can sub dark chocolate for the bittersweet or go milk chocolate for a sweeter treat If you have only salted butter skip the added salt in the dry mix

Serving Suggestions

Pair with a scoop of vanilla ice cream for a dessert sandwich Slightly warm cookies for a gooey treat I love serving these with evening coffee or wrapping them up as gifts in small bakery bags

Pin it

A Little History

Chocolate walnut cookies are inspired by New York’s famous bakery style cookies combining deep chocolate flavors and chunky mix ins Their slightly underbaked centers and cracked tops are a hallmark of classic American bakery cookies We have been making versions in my family since the eighties

Frequently Asked Questions

→ How do you keep these chocolate walnut cookies soft?

Bake until just dry on the outside, then let them rest on the baking sheet a few minutes before moving to a rack. This helps retain a soft, chewy center.

→ Can you use other nuts besides walnuts?

Pecans or hazelnuts offer a great alternative for a different flavor and texture in these cookies.

→ Why use both bittersweet and semi-sweet chocolate?

Combining different chocolates adds depth and a balanced sweetness to the cookies.

→ Is it necessary to use parchment paper?

Parchment helps prevent sticking and allows easy transfer, but a well-greased baking sheet also works.

→ How do you know when the cookies are done?

The cookies look dry on top but should still be soft inside; overbaking will make them too firm.