Double Chocolate Walnut Cookies

Cocoa powder and semi sweet chocolate chunks give these cookies an extra boost of chocolatey goodness.

I love taking old recipes and revising or making variations of them. It’s much easier than coming up with brand new recipes.

These double chocolate chunk walnut cookies are made like my regular chocolate chip cookies except for the addition of cocoa powder.

Though it’s only one additional ingredient, cocoa powder adds a delicious chocolate mocha flavor that completely changes the profile of the whole cookie. 

How to Make Chocolate Walnut Cookies

Star by mixing together 1/2 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 cup ground oats, 3-4 tablespoons of cocoa powder, 1 teaspoon of cornstarch, and 1/2 teaspoon each of baking soda and salt.

Joby's Test Kitchen bowl of flour, cocoa, oats, salt.

You can use any ratio of flours you want: more AP flour, or more wheat, or omit the oats, etc. As long as you have about 1 1/2 cups of flour it should be fine though I have only worked with the ratios above. I’ve also seen cookie recipes with bread flour for extra chewy cookies!

The cornstarch is optional, but is sometimes used in cookie recipes to make them soft and tender. It also prevents cookies from spreading too much so they stay thicker and become chewier.

It’s not an essential ingredient so you can omit it, but I would recommend trying it at least once to see if you notice a difference in your cookies.

Next, with a hand mixer, beat together 6 tablespoons of softened butter with 1/2 cup of brown sugar and 1/4-1/3 cup white sugar for 1-3 minutes until creamy.

Joby's Test Kitchen creamed butter and sugars.

I think these cookies have the right amount of sweetness but feel free to decrease the sugar by a few tablespoons if you want something less sweet and slightly bitter. If you like cookies that are very sweet, increase the amount.

To the sugar butter mixture, add 1 egg and 1 teaspoon of vanilla. Beat again 1-2 minutes until everything is incorporated well. Do not over beat.

Joby's Test Kitchen creamed butter and sugars, and egg

Now add the flour mixture and beat on low until no more flour remains. The mixture should be crumbly. Then stir in 1/2 cup each of semi sweet chocolate chunks and walnuts. Don’t leave out the nuts. They are a must!

Scoop out 12-16 portions onto parchment lined baking sheet or cutting board. If the dough is too soft, pop in fridge for 10 minutes and then scoop. I use a small cutting board for freezing or chilling because it fits better in the fridge or freezer.

Joby's Test Kitchen chocolate cookie dough balls on baking mat.

Chill the dough balls in the freezer for at least 30 minutes. Then transfer them to an air-tight bag or container and store in freezer.

When it’s time to bake, preheat the oven to 350°F. Most cookie recipes recommend placing cookie dough on an ungreased cookie sheet. Since I like to bake my cookies longer, they tend to burn underneath if I place them directly on the sheet.

So I use parchment paper, which ensures they brown properly but don’t burn. If you chilled the dough on parchment paper, reuse that. I would not use a silicone mat for baking because the cookies will not brown enough.

Now bake the cookies for 10-12 minutes for soft and gooey cookies or 14 minutes for chewier ones.

I prefer my cookies fully cooked rather than under-baked and gooey. So 14 minutes is the magic number for me. Trust me, they will still be super soft.

Enjoy these cookies with a cold glass of milk, hot chocolate, hot or iced coffee, or some chai!

Cookie Variations

What My Kids Say:
10.5yo: By the way, these cookies are out of this world.
8yo: I like it because it is chewy, chocolatey, and chunky.

Here Are some other chocolate recipes to try

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Double Chocolate Walnut Cookies
If you love chocolate, then you’ll love these cookies full of cocoa powder, chocolate chunks, and walnuts.
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Joby's Test Kitchen chocolate walnut cookies on parchment paper.

Joby's Test Kitchen chocolate walnut cookies on parchment paper.

Double Chocolate Walnut Cookies

Joby’s Test Kitchen
If you love chocolate, then you’ll love these cookies full of cocoa powder, chocolate chunks, and walnuts.
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Course Dessert
Cuisine American
Servings 12 to 16 cookies
Calories 179 kcal

Ingredients
  

  • ½ cup (60g) wheat flour
  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) ground oats
  • 3-4 tbsp (15-20g) cocoa powder
  • 1 tsp cornstarch, optional
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsps (84g) butter, slightly melted
  • ½ cup (96g) brown sugar
  • ¼-⅓ cup (48-64g) white sugar
  • 1 large egg
  • 1 tsp vanilla
  • ½ cup (90g) semi sweet chocolate chunks or chips
  • ½ cup (60g) chopped walnuts

Instructions
 

  • Mix together, flours, oats, cocoa powder, baking soda, salt, & cornstarch. Set aside.
  • With a hand mixer, beat together sugars with butter for 1 minute until creamy. Add egg and vanilla. Beat another 1-2 minutes until incorporated. Do not over beat.
  • Add flour mixture and beat on low until no more flour remains. The mixture should be crumbly.
  • Stir in chocolate chunks and nuts.
  • Scoop out 12-16 portions onto parchment lined baking sheet or cutting board. If the dough is too soft, pop in fridge for 10 minutes and then scoop. Chill dough balls in freezer for at least 30 minutes. Transfer to an air-tight bag or container and store in freezer.
  • When it’s time to bake, preheat the oven to 350°F. Bake cookies 10-12 minutes for soft and gooey cookies or 14 minutes for chewier ones.

Notes

Flours: Use any ratio of flours like only all-purpose flour, or more wheat, or omit the oats, etc. As long as you have about 1 1/2 cups of flour it should be fine, though I have only worked with the ratios above. Or try bread flour for extra chewy cookies!
Sugar: You can play around with the ratios of the sugars as well. Either use equal amounts of each white and brown sugar, or try more white than brown. 
Cornstarch: Adding cornstarch is optional and is sometimes used in cookie recipes to make them soft and tender. It also prevents cookies from spreading too much so they stay thicker and become chewier. It’s not an essential ingredient so you can omit it.
Chilling/Freezing: A small cutting board or tray is great for freezing or chilling because it fits better in the fridge or freezer than a large cookie sheet. Line it with a parchment paper or silicone mat so the dough doesn’t stick.
Parchment Paper:  Parchment paper ensures cookies brown properly but don’t burn. If you chilled the dough on parchment paper, reuse that. Do not use a silicone mat for baking because the cookies will not brown enough.
Keyword chocolate chips, cookies, walnuts

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