Today I will share with you this easy dark chocolate walnut cookies recipe. This recipe is decadent, delicious, and a suitable way to satisfy any chocolate cravings.
There is dark chocolate, but there are also walnuts and chocolate chips, and everything together makes a divine cookie that will make you fall in love.
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A recipe that will surprise you
These cookies could be a beautiful gift for family and friends and a delicious treat on a Sunday afternoon next to a cup of coffee or your favorite tea.
Sometimes I think about times when people didn't go to the store to buy presents, but they gave something homemade.
I don't know about you, but I always thought it is lovely to give a present that one has made with some effort, something less easy than going into a store and buying what a machine has thrown together.
I do this around the holidays, and I know for a fact that people enjoy receiving homemade goods. This is how I grew up, and I think it is a delightful custom.
I really hope that people will go back to make things, cook and bake for themselves and one another. Life is, after all, more real that way, more nourishing to the body and the spirit as well.
These cookies fit beautifully into the category of gifts. They are elegant, decadent, and loaded with chocolate and walnuts. You cannot go wrong with them.
Although there are tons of chocolate cookie recipes out there, I think this is one of the best. The cookies are soft inside and crunchy outside and the chocolate taste is out of this world.
However, the cookies are made with ground walnuts and a little bit of flour. They are indeed very different than what you might be used to.
Note: If you are allergic to nuts or don't like them, this recipe is not for you. There are only two tablespoons of flour in this recipe. Someone asked me if this is a typo. No, it is not. The cookies are made with lots of walnuts that replace most of the flour in the recipe.
Walnuts Substitutes
While I never made the recipe with almond flour, I think you can go ahead and use it, BUT I would keep the ratio of groundnuts and all-purpose flour that the recipe requires.
Maybe ground peanuts would work as well, but as you can imagine, replacing the type of nuts in this recipe will definitely change the texture and taste of these cookies.
The only advice I have, before you start baking, is to use quality ingredients. For example, when I use chocolate, I try to look for European brands. The quality is higher, and the final product shows it. Always.
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Walnut Meringue Cake With Dark Chocolate Mousse
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Ghirardelli Chocolate Chip Cookies
Enjoy!
📖 Recipe
Easy Dark Chocolate Walnut Cookies
Equipment
- Ice Cream Scoops, Cookie Scoops Set of 3
Ingredients
- 1 ½ cups dark chocolate chopped
- ¼ cup unsalted butter
- 3 large eggs
- ¾ cups sugar
- 2½ cups ground walnuts
- ⅔ cup semi sweet chocolate chips
- 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- NOTE: If you want a completely different texture and taste you can replace the walnuts with ground almonds or peanuts.
Instructions
- Preheat oven to 180C/350F.
- Melt the chopped dark chocolate with butter on a double boiler. Mix well both ingredients to combine. Set aside to cool.
- Beat the eggs with the sugar until they double their volume.
- In a medium bowl, combine the ground walnuts, chocolate chips, flour, and baking powder.
- Add the mixture to the eggs alternating with the melted chocolate.
- The mixture has to look uniform in color and texture.
- Grab an ice cream scoop, or a tablespoon and form cookies, then place them on a cookie baking tray covered with parchment paper.
- Bake them at 350F/180C for 12-15 minutes maximum, just enough for the cookies to get a shiny look. Make sure you don't overbake them. The center should still be soft.
- Remove the tray from the oven and let the cookies sit on the tray for a few minutes until they cool down. Place them on a cooling rack to cool down completely.
- They keep well in an airtight container for up to 2 weeks. Freeze the baked cookies for up to three months.
Anonymous says
Anonymous says
Anonymous says
Carol Steiner says
Really, just 2 Tablespoons flour? If I don't want nuts, do I adjust the ingredients?
The Bossy Kitchen says
Carol, yes, just 2 tablespoons flour and 2 cups ground walnuts. These are not regular chocolate chip cookies. Ground walnuts are the main ingredient. It says in the notes under the recipe that if you don't like the walnuts, you can replace them with ground almonds or peanuts.
Anonymous says
Nancy says
Cookies look good, but....what are GROUNDED walnuts? Perhaps you mean GROUND. Also, I wonder if a cook can detect a "golden brown edge" on a dark chocolate cookie.
The Bossy Kitchen says
Hi Nancy, It was a typo, and I am glad you told me about it. I went back and corrected it. English is not my first language, and I know there is room for improvement. However, I hope you tried the recipe. The cookies should look shiny, like in the picture. I corrected that one too. Thanks for visiting.
Leenore says
I have bags and bags of ground walnuts. I cannot wait to try this recipe! Thanks!
Leenore says
I tried this receipe last night and these cookies taste amazing. It's almost like the crispy edges of a brownie. Outstanding recipe! Thank you.
Mama Stryker says
Delicious! We did add 1 teaspoon real vanilla.
Great recipe, ez to follow, rich dark flavour. 🌟
Next time going to try leaving out the whole chocolate chips.
J. Schuler says
I put this recipe together and it was incredibly wet. So instead of adding in the chocolate chips, I scooped a T of the batter into mini muffin cups (in a tin), baked them at 350 but for 18 minutes. I kept switching my tins from top to bottom during that time. They came out perfectly. I ran out of mini tins so I used a mini-Madeleine (silicone) pan I had also, putting in a bit less than a tablespoon. These I took out a bit earlier than 18 minutes. They not only came out perfectly, but have that little 'shell' design on one side, and will be perfect for guests with a sprinkle of confectioner's sugar.
The Bossy Kitchen says
So, no cookies at all? I like your creativity! However, I wonder why the batter was wet, as it shouldn't.
J. Schuler says
@The Bossy Kitchen,
I don't know! Usually I can read a new recipe and tell if it will turn out. I've been over and over the recipe; my daughters made it with me and we followed the recipe carefully. But we don't care! The taste of the mini muffins is fabulous and we plan to take them to a get together next week.
The Bossy Kitchen says
Awesome. I am glad you like the taste of them.