Chocolate Walnut Cookies

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The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies. Paired with a cup of coffee or a glass of milk, these cookies are pure and indulgent chocolate bliss.

Overhead horizontal close-up shot of chocolate walnut cookies on a silver cooling rack; underneath, a striped red and white hand towel

Chocolate Cookies with Walnuts

These are wonderfully unique cookies. With just a quarter cup of flour in the entire recipe, the bulk of this cookie is richly packed with chocolate and walnuts. (And yes, if you don’t happen to be a fan of walnuts, feel free to substitute pecans. But, please hear me out first, ok?)

The first time I planned to make these cookies, I knew that Sean would be happy to see them, since he loves walnuts in his cookies and walnuts haven’t always been my favorite. I’m happy to say that I wound up loving these cookies, walnuts and all.

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I initially thought to make them with pecans, but I’m glad I didn’t. In the 10+ years since I first made these cookies, I’ve never again been tempted to swap in pecans. The rich, deep cocoa taste of chocolate plays beautifully with the earthy, slightly bitter notes of walnuts, forming a delicious contrast.

Overhead vertical shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel

Chocolate Walnut Cookies

You’ll need the following ingredients for this recipe:

  • all-purpose flour, baking powder, and salt
  • bittersweet chocolate
  • butter
  • eggs
  • sugar
  • vanilla
  • walnuts
  • semi-sweet chocolate chips
Overhead vertical shot of chocolate walnut cookies on a silver cooling rack; underneath, a striped red and white hand towel

Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt in a small bowl and set aside.

Melt the bittersweet chocolate and the butter in a double boiler and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass bowl and heat for 1 minute at a time at 50% power, stirring until smooth. Set aside the melted chocolate to cool to room temperature.

In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.

Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate chips and chopped nuts and stir again.

Scoop rounded tablespoons of the dough onto a parchment-lined baking sheet. Bake until the cookies appear dry on the outside, about 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside. Take extra care not to overbake these cookies.

Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.

Overhead vertical close-up shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel

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Overhead vertical shot of chocolate walnut cookies, served on a teal plate with a striped red and white hand towel

Chocolate Walnut Cookies

5 from 3 votes
The velvety sweetness of chocolate mingles with the nutty goodness of walnuts in these Chocolate Walnut Cookies.
Pin Print Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies

Ingredients 

  • ¼ cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon kosher salt
  • 8 ounces bittersweet chocolate (I typically use Ghiradelli Bittersweet Dark Chocolate Chips.)
  • 2 tablespoons butter
  • 2 eggs
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 2 cups walnuts chopped
  • 6 ounces semi sweet chocolate chips

Instructions

  • Preheat the oven to 350°F. Whisk together the flour, baking powder, and salt in a small bowl and set aside.
  • Melt the bittersweet chocolate and the butter in a double boiler and whisk smooth. If you prefer to use the microwave, combine the butter and chocolate in a glass bowl and heat for 1 minute at a time at 50% power, stirring until smooth. Set aside the melted chocolate to cool to room temperature.
  • In a small mixing bowl, combine the eggs, sugar, and vanilla. Whisk until thoroughly combined. Slowly drizzle the egg mixture into the melted chocolate, whisking constantly.
  • Add the flour mixture to the chocolate mixture and stir until smooth. Add the chocolate chips and chopped nuts and stir again.
  • Scoop rounded tablespoons of the dough onto a parchment-lined baking sheet. Bake until the cookies appear dry on the outside, about 9-10 minutes. Remove from the oven while the cookies are still gooey and soft inside.
  • Let the cookies rest on the baking sheet for 2-3 minutes before transferring to a wire rack to finish cooling. The cookies will be soft when you place them on the rack, but they will firm up as they cool.

Notes

Be extra careful not to overcook these cookies. They will not be nearly as amazing if they are overdone.

Nutrition

Calories: 194kcal · Carbohydrates: 15g · Protein: 3g · Fat: 14g · Saturated Fat: 5g · Polyunsaturated Fat: 5g · Monounsaturated Fat: 3g · Trans Fat: 0.1g · Cholesterol: 17mg · Sodium: 27mg · Potassium: 148mg · Fiber: 2g · Sugar: 11g · Vitamin A: 59IU · Vitamin C: 0.1mg · Calcium: 24mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 3/15/12 – recipe notes and photos updated 12/11/23}

recipe slightly adapted from and with thanks to Alice Medrich via Chef Dennis

Overhead vertical close-up shot of chocolate walnut cookies on a silver cooling rack; underneath, a striped red and white hand towel; the words "Chocolate Walnut Cookies" are superimposed over the image

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Hughes says

    I only had three bittersweet squares. Cut down the nuts to one cup. The cookies were still outrageously good.5 stars