Double Chocolate Walnut Cookies are soft, chewy and fudgy. Easy to prepare and made with cocoa powder, chocolate chips and chopped walnuts, they’re a chocolate lover’s dream! 

You really can’t go wrong with chocolate desserts, and these chocolate walnut cookies are my current obsession. 

They’re chewy like my coconut cookies, fudgy like my vegan brownies and loaded with walnuts like my thumbprint cookies, so really the best of all dessert worlds. 

I know adding nuts to cookies is potentially controversial — you either love them or you hate them. As you can probably guess, I’m a huge fan and think they add depth to these cookies.

Recipe features

• A delicious fudgy cookie with a chewy texture
• Loaded with both chocolate chips and walnuts for added flavor
• A rich and decadent chocolate cookie recipe 

Ingredients

Butter – Preferably unsalted butter. If you use salted butter, omit the salt in the recipe. 

Brown sugar – Light brown sugar is the way to go.

Egg – I used a regular large egg, but a flax egg would work too if you want these to be egg-free. To make a flax egg, mix 1 tablespoon flaxseed meal and 2.5 tablespoons of water together, then let the mixture sit for 5-10 minutes. 

Vanilla – No substitution! Pure vanilla extract is the way to go. 

Flour – All purpose flour or gluten free 1:1 baking flour work best. I haven’t tested these with any other kinds of flour. 

Cocoa powder – Unsweetened cocoa powder is the way to go! 

Chocolate chips – I almost always opt for semi-sweet chocolate chips in my cookie recipes, but dark chocolate chips work too.

Walnuts – Make sure to chop them before adding them in.

Instructions

Step 1: Mix wet ingredients. Cream the butter and sugar together in a large bowl. Then, add the egg and vanilla and whisk to combine. 

Step 2: Add dry ingredients. Stir the flour, cocoa powder, baking soda, and salt together in a medium bowl. 

Step 3: Combine. Pour the dry ingredients into the wet, then use a stand mixer or hand mixer to mix the dough together, being careful not to over-mix. Fold in the chocolate chips and walnuts by hand. 

Step 4: Bake. Use an ice cream scooper to scoop the dough and place it onto a baking sheet, spacing the cookies 2 inches apart. Bake them for 10 minutes, then immediately remove the pan from the oven and bang it on the counter top (see tips and tricks section below for instructions on how to do this). Leave the cookies on the baking sheet for 2 minutes before transferring them to a cooling rack. 

Tips and FAQs

• Pan-banging method: I talk about this in my almond flour chocolate cookies post, but this method helps the cookies spread out slightly, which improves the overall texture. To do it, remove the baking sheet from the oven, then lift it one inch above your stovetop or countertop and drop the pan onto the counter. Repeat this 3-4 times until you see the cookies spread out slightly. 
• Make sure to line your baking sheet with parchment paper or a silpat mat to ensure the cookies don’t stick. 
• Don’t pack the flour full. Using too much flour will prevent the cookies from spreading properly. Spoon the flour mixture into the measuring cup to ensure you’re using the correct amount.

Do I have to use walnuts?

Nope — feel free to use your favorite kind of nut. I think almonds or hazelnuts would be delicious. 

Should I toast the walnuts beforehand? 

You can, but I didn’t. If you prefer to toast them, heat the oven to 350°, spread the walnuts out onto a baking sheet and toast them for 6-8 minutes. 

Storage

Room temperature: Store cookies in an airtight container for up to 3 days. 

Freezer: Store cookies in a freezer-safe bag for up to 3 months.

Make ahead: Store unbaked cookie dough in a covered bowl up to 2 days before baking.

More chocolate recipes

• Almond Flour Chocolate Cake
• No Bake Chocolate Pie
• Vegan Chocolate Chip Scones 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!