EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE
These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.
Provided by Adam and Joanne Gallagher
Time 30m
Yield Makes approximately 20 cookies
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cookie, Calories 153, Protein 2 g, Carbohydrate 17 g, Fiber 1 g, Sugar 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 67 mg
DOUBLE CHOCOLATE-NUT DECADENT COOKIES
Make and share this Double Chocolate-Nut Decadent Cookies recipe from Food.com.
Provided by Boomette
Categories Drop Cookies
Time 21m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven at 350°F In a double-boiler, melt the first quantity of chocolate (7 ounce) and butter at low heat.
- With a mixer, beat eggs, sugar and brown sugar for 2 minutes. Add vanilla and beat well.
- Add melted chocolate and beat 1 minute.
- Sift the dry ingredients. Add to the chocolate mixture. Add the chopped chocolate and nuts. Fold delicately.
- On a baking sheet with parchment paper, put 2 tablespoon of mixture, leaving 1 1/2 inch between each cookies. Flatten lightly.
- Bake in the third part of the oven 9 to 11 minutes. The sides will be crunchy and the center still soft. Don't cook the cookies too much because they will keep on cooking out of the oven, that way they will stay soft when cold. Let them cool a little bit before touching them, then cool completely on a rack.
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