Dark Chocolate Chip Walnut Cookies

Dark Chocolate Chip Walnut Cookies are thick, chewy, rich cookies loaded with sweet chocolate chips and crunchy walnuts. These fudgy treats pair perfectly with a tall glass of cold milk.

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These Dark Chocolate Chip Walnut Cookies are just one of many variations of dark chocolate cookies that I’ve made with my base recipe for Dark Chocolate Cookies. They are richer and a bit less sweet than milk chocolate cookies.

For this recipe, I mixed in dark chocolate chips and pressed chopped walnuts on top to ensure there is a bit of crunchiness in every single bite.

Why This Recipe Works

This recipe is very quick and easy to make, but does bake up much better if the dough is allowed to chill in the refrigerator for an hour or two before baking.

These cookies are rich and decadent with bits of crunchy walnuts in every bite. You can mix in the dark chocolate chips and walnuts or press them into the tops of the dough right before baking, if you prefer they be closer to the tops. 

How To Make Dark Chocolate Chip Walnut Cookies

Ingredients

• Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
• Ensure that the baking powder and baking soda that you are using are fresh and not expired.

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Set the butter out to come to room temperature an hour or so before you are ready to begin baking.

Wait to preheat your oven to 350°F until after the dough is done chilling in the refrigerator.

Create!

In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.

Cream the butter and sugar together in a mixer on medium speed.

Add the eggs one at a time, then the vanilla.

Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The batter will be very thick.

Stir in the chocolate chips and walnuts by hand.

If preferred, you can press the walnuts and chocolate chips into the top of each cookie before baking instead. I mixed in the chocolate chips and pressed on the walnuts for the batch of cookies seen in these photos.

Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.

Chef’s Tip: chilling the dough helps prevent the cookies from spreading when baking.

Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet. I like to line mine with parchment paper or a Silpat mat to prevent sticking and make clean up easier. 

Bake for 8-10 minutes.

Transfer to a cooling rack.

Present!

Serve warm or at room temperature.

Tips and Techniques For Perfect Cookies

• Measure the flour by spooning it into a measuring cup. Do not pack it.
• Ensure that the baking powder and baking soda that you are using are fresh and not expired.
• Chill the dough to help keep the cookies from spreading too much when baking.
• Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
• Store cookies in an airtight container at room temperature. Use within 1-2 weeks.

FAQ’s

Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?

Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.

Can I Skip Chilling Cookie Dough?

The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.

Can You Freeze Cookie Dough?

Yes, you can freeze cookie dough for up to 3 months. Allow the dough to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.

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Print

Dark Chocolate Chip Walnut Cookies

Dark Chocolate Chip Walnut Cookies are thick, chewy, rich cookies loaded with sweet chocolate chips and crunchy walnuts. These fudgy treats pair perfectly with a tall glass of cold milk.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Chill Time 1 hour

Total Time 1 hour 20 minutes

Servings 36 cookies

Calories 124kcal

Author Lauren Harris

Ingredients

• 2 cups all purpose flour
• 3/4 cups dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter (at room temperature)
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoons vanilla extract
• 1/2 cup dark chocolate chips
• 1/2 cup walnuts (chopped)

Instructions

• Mix together the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
• Blend the butter and sugar together in a mixer on medium speed.
• Add the eggs one at a time, then the vanilla.
• Lower the speed and gradually add the dry mixture to the wet ingredients in the mixer until well combined. The dough will be very thick.
• Stir in the dark chocolate chips and walnuts by hand. Or you can wait and press them on the tops of the cookies before baking.
• Wrap the dough in plastic wrap and refrigerate for at least an hour to chill the dough.
• When you are ready to bake, preheat oven to 350°F.
• Roll the dough into 1-inch balls and place dough balls 2-inches apart, as cookies will spread while baking.
• Bake for 8-10 minutes. Transfer to a cooling rack.

Notes

Tips and Techniques For Perfect Cookies

• Measure the flour by spooning it into a measuring cup. Do not pack it.
• Ensure that the baking powder and baking soda that you are using are fresh and not expired.
• Chill the dough to help keep the cookies from spreading too much when baking.
• Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
• Store cookies in an airtight container at room temperature. Use within 1-2 weeks.

** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 54mg | Potassium: 74mg | Fiber: 1g | Sugar: 7g | Vitamin A: 171IU | Calcium: 20mg | Iron: 1mg

This recipe was originally published on May 6, 2016. It was updated with an improved recipe, new images, tips, techniques, FAQ’s and video in November 2020.