Double Chocolate Chunk Walnut Cookies Recipes

DOUBLE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.
• Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
• Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes.

EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE

Steps:

• Heat the oven to 350 degrees F. Line two baking sheets with parchment paper or use a silicon baking mat.
• Sift the flour, cocoa powder, baking soda, and salt together. Set aside.
• Add the butter, both sugars, and the vanilla to a large bowl. Cream the butter and sugars together until light and fluffy; 3 to 5 minutes. (Or, use a stand mixer fitted with the paddle attachment).
• Scrape the side and bottom of the bowl then add the egg. Mix on medium-low speed for 30 seconds. The egg will not be completely incorporated.
• Turn the speed to the lowest setting. Add the dry ingredients in thirds, beating until just combined; 1 to 2 minutes.
• With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.
• Drop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Leave 2 inches between the cookies to allow for spreading. Lightly press cookie dough mounds down towards the baking sheet.
• Bake the cookies, one sheet at a time, for 8 to 10 minutes. The edges should be dry and tops slightly cracked. Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.
• Store the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.

DOUBLE DARK-CHOCOLATE WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cut 8-ounce (2 sticks) unsalted butter into pieces and allow to soften.
• In medium bowl, mix together 1 1/2 cups flour, 1/2 cup cocoa powder, salt and baking powder; set aside.
• On cutting board, chop 5 1/2 ounces dark chocolate into 1/2-inch chunks; set aside.
• Roughly chop 3/4 cup walnuts and set aside.
• In separate bowl using an electric mixer, cream together butter with both sugars. Add the eggs, one at a time, to creamed mixture. Beat in 1 t pure vanilla extract.
• Slowly add dry ingredients to creamed mixture, beating well with electric mixer after each addition.
• Stir in chocolate chunks and walnut pieces using wooden spoon.
• Drop 1 1/2-inch balls of dough onto greased cookie sheet.
• Bake 9 minutes on middle oven rack.
• Let cookies cool for several minutes on cookie sheet before transferring to a cooling rack (they will be too soft when first removed from oven).