Chocolate Walnut Cookies
These chocolate walnut cookies are rich, chewy, and coated in sugar for a classic crackled look. A little espresso powder enhances the chocolate flavor, while chopped walnuts add texture and crunch. You can swap in hazelnuts or pecans, or leave the nuts out altogether for a simple chocolate treat.
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.
The dough is easy to mix, chills quickly, and bakes into evenly shaped cookies with crisp edges and soft centers. Whether you keep the walnuts or try another nut, these cookies are an excellent choice for holiday trays, everyday snacking, or gifting.
What You’ll Like About These Cookies
Deep chocolate flavor. Melted unsweetened chocolate and optional espresso create a rich, bold cookie.
Chewy texture. Brown sugar and melted chocolate help the cookies stay soft with slightly crisp edges.
Customizable. Swap walnuts for pecans, hazelnuts, or skip nuts entirely.
Ingredient Notes
- Butter: Softened butter creams smoothly and helps create a tender, chewy texture.
- Brown sugar: Adds moisture and deeper caramel notes.
- Unsweetened chocolate: Provides bold chocolate flavor; melt and let it cool slightly before using.
- Cream of tartar: Contributes to the cookies’ crackled tops.
- Espresso powder: Optional but enhances chocolate flavor without making the cookies taste like coffee.
- Walnuts: Finely chopped nuts add texture; other nuts can be substituted.
- Granulated sugar: Used for rolling to create the sparkly coating and subtle crunch.
How to Make These Cookies
- Lightly grease baking sheets or line them with parchment paper.
- Cream the butter and brown sugar until light and fluffy, then beat in the egg, vanilla, and cooled melted chocolate.
- 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.
- Cover and refrigerate the dough until firm. While the dough chills, preheat the oven to 375°F.
- 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.
Pro Tip:
Chill the dough thoroughly before shaping. Cold dough not only helps the cookies hold their shape but also produces the best crackled tops after baking.
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.
How to Store and Reheat
Refrigerate. Store the cookies in an airtight container at room temperature for up to 5 days.
Freeze. Freeze the cookie dough balls (before rolling in sugar) for up to 3 months; bake straight from frozen, adding 1 to 2 minutes to the baking time. Baked cookies can also be frozen for up to 2 months.
To Reheat. Warm cookies in the microwave for about 10 seconds to restore their soft texture.
Chocolate Walnut Cookies
Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- 2 ounces unsweetened chocolate, melted
- 1 1/3 cups flour, 6 1/4 ounces
- 1 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1 teaspoon espresso powder, or instant coffee granules
- 1/2 cup chopped walnuts
- 2 tablespoons granulated sugar
Instructions
- Prep the baking pan. Grease baking sheets lightly or line with parchment paper. Set aside.
- Make the cookie dough. In a mixing bowl, using an electric mixer, combine the brown sugar and butter and beat until light and fluffy. Beat in the egg and vanilla. Beat in the cooled melted chocolate.In a separate bowl, combine the flour, cream of tartar, soda, salt, and espresso powder, if using; mix well. Add the dry ingredients to the creamed mixture and stir until well blended. Fold in the walnuts.
- Chill the dough. Cover the bowl and refrigerate the dough until firm.
- Heat the oven. While the cookies chill, preheat the oven to 375°F.
- Shape and sugar the cookies. Put the 2 tablespoons of granulated sugar in a bowl. Shape dough into 1-inch balls and roll in the sugar. Arrange the cookies on the prepared baking sheet.
- Bake the cookies. Transfer the baking sheets to the oven and bake the cookies for 12 to 15 minutes, or until they are firm.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
