Chocolate Walnut Cookies

If you love rich, chocolatey cookies with a bit of crunch, these chocolate walnut cookies will quickly become a favorite. The dough is enhanced with melted unsweetened chocolate for deep flavor and coated in sugar before baking, giving them that beautiful crackled look.

A touch of espresso powder is optional but recommended to intensify the chocolate taste. Chopped walnuts add texture, but hazelnuts or pecans work just as well—or you can skip the nuts entirely for a softer, simpler cookie.

How to Make These Cookies

1. Lightly grease baking sheets or line them with parchment paper.
2. Cream the butter and brown sugar until light and fluffy, then beat in the egg, vanilla, and cooled melted chocolate.
3. In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and optional espresso powder. Stir the dry ingredients into the chocolate mixture, then fold in the chopped walnuts.
4. Cover and refrigerate the dough until firm. While the dough chills, preheat the oven to 375°F.
5. Shape the dough into 1-inch balls, roll them in granulated sugar, and place on prepared baking sheets. Bake for 12 to 15 minutes, or until the cookies are set.

Recipe Variations

• Add espresso powder. A teaspoon of espresso powder deepens the chocolate flavor.
• Swap the nuts. Use hazelnuts, pecans, or even macadamias instead of walnuts.
• Make them nut-free. Omit the nuts for a softer, chocolate-only cookie.
• Add a hint of spice. A pinch of cinnamon or cayenne adds a subtle warmth.
• Double the chocolate. Stir in 1/2 cup mini chocolate chips for extra richness.

Serving Suggestions

• Serve these cookies with coffee or espresso for a perfect pairing.
• Pair with a glass of cold milk for a classic treat.
• Add a scoop of vanilla ice cream and make a quick cookie sandwich.
• Garnish a dessert platter with these cookies and some fresh berries.

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