These chocolate nut cookies are a decadent treat for chocolate lovers, featuring a rich dough made with melted dark chocolate and a generous mix of toasted walnuts and chocolate chips. The cookies are perfectly chewy in the center with a crisp edge, and every bite offers the satisfying contrast of gooey chocolate and crunchy nuts. Easy to make and even easier to enjoy, they are a wonderful addition to your baking collection.
Ingredients
30 g all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
150 g dark chocolate (70% cocoa)
60 g unsalted butter
2 eggs (grade C1)
120 g light brown sugar
1 teaspoon vanilla extract
200 g toasted walnuts
100 g chocolate chips or chopped dark chocolate (60-70% cocoa)
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Prep the Ingredients
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Chop the dark chocolate and toast the walnuts lightly if not already toasted.
Mix the Dough
Melt the butter and dark chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly. In a large bowl, whisk the eggs and brown sugar until pale and creamy. Stir in the vanilla extract. Gradually add the chocolate-butter mixture to the eggs, mixing well. Sift in the flour, baking powder, and salt; fold gently to combine. Fold in the toasted walnuts and chocolate chips.
Bake the Cookies
Drop spoonfuls of dough onto the prepared baking sheets, spaced evenly. Bake for 12-15 minutes or until cookies are set but still soft in the center. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Serve
Enjoy warm or at room temperature with milk or coffee.
Servings and timing
Makes 20 cookies
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Calories: Approximately 280 kcal per cookie
Variations
- Replace walnuts with pecans, almonds, or hazelnuts for a different nutty flavor.
- Use white or milk chocolate chips for a sweeter twist.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Stir in dried cherries or cranberries for a fruity accent.
- Sprinkle sea salt on top of cookies before baking for a sweet-salty contrast.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. Freeze for up to 2 months. To reheat, warm cookies in a low oven (300°F/150°C) for 5-7 minutes or microwave for 10-15 seconds.
FAQs
Can I make the dough ahead of time?
Yes, the dough can be chilled for up to 24 hours before baking.
Can I use semi-sweet chocolate instead of dark chocolate?
Yes, though it will result in a slightly sweeter cookie.
How do I know when the cookies are done?
They should be set around the edges but soft in the center when removed from the oven.
Can I skip the nuts?
Yes, but they add important texture. Consider substituting with seeds or extra chocolate chips.
What kind of chocolate works best?
Use high-quality dark chocolate (60–70% cocoa) for a rich flavor and smooth texture.
Are these cookies freezer-friendly?
Yes, both the dough and baked cookies freeze well.
Can I reduce the sugar?
You may slightly reduce the sugar, but it affects texture and sweetness.
Why are my cookies too flat?
Ensure your dough is not too warm before baking. Chilling can help prevent spreading.
Can I make them gluten-free?
Use a gluten-free flour blend in place of all-purpose flour.
How should I store leftovers?
Keep in an airtight container at room temperature or freeze for later enjoyment.
Conclusion
Chocolate Nut Cookies are a classic treat made extraordinary with premium dark chocolate and crunchy toasted walnuts. Perfectly chewy and rich, they are a go-to choice for dessert trays, coffee breaks, or simply satisfying a chocolate craving. Easy to make and deeply flavorful, these cookies will quickly become a favorite.
Chocolate Nut Cookies
Rich, chewy chocolate cookies packed with dark chocolate chunks and toasted walnuts, delivering a perfect balance of deep cocoa flavor and crunchy nuts in every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 30 g all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 150 g dark chocolate (70% cocoa)
- 60 g unsalted butter
- 2 eggs (grade C1)
- 120 g light brown sugar
- 1 teaspoon vanilla extract
- 200 g toasted walnuts
- 100 g chocolate chips or chopped dark chocolate (60-70% cocoa)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Chop the dark chocolate and toast the walnuts if not already toasted.
- Melt the butter and dark chocolate together in a double boiler or microwave, stirring until smooth. Let cool slightly.
- In a large bowl, whisk the eggs and brown sugar until pale and creamy.
- Stir in the vanilla extract.
- Gradually add the chocolate-butter mixture to the eggs, mixing well.
- Sift in the flour, baking powder, and salt; fold gently to combine.
- Fold in the toasted walnuts and chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheets, spaced evenly.
- Bake for 12-15 minutes or until cookies are set but still soft in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature with milk or coffee.
Notes
- Use high-quality dark chocolate for the richest flavor.
- Don’t overbake—cookies should remain soft and chewy in the center.
- Toast walnuts beforehand to enhance their nutty flavor.
- Let the melted chocolate mixture cool slightly to avoid cooking the eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 280 kcal
- Sugar: Approx. 18 g
- Sodium: Approx. 100 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 8 g
- Unsaturated Fat: Approx. 9 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 24 g
- Fiber: Approx. 3 g
- Protein: Approx. 4 g
- Cholesterol: Approx. 35 mg