Ingredients for Double Dark Chocolate Walnut Cookies
- 8 ounces (2 sticks) unsalted butter, softened
- 1 1/2 cups all-purpose flour
- Unsweetened Cocoa Powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 5 1/2 ounces dark chocolate
- 3/4 cup walnuts
- Granulated Sugar
- Dark Brown Sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
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How to Make Double Dark Chocolate Walnut Cookies
- Preheat oven to 375°F (190°C).
- Cut 8 ounces (2 sticks) of unsalted butter into pieces and let soften to room temperature.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon salt, and 1 teaspoon baking powder. Set aside.
- Chop 5 1/2 ounces of dark chocolate into 1/2-inch chunks. Set aside.
- Roughly chop 3/4 cup walnuts. Set aside.
- In a large bowl, cream together the softened butter with 1 cup granulated sugar and 1/2 cup packed brown sugar using an electric mixer until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon pure vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the chopped chocolate chunks and walnuts using a wooden spoon or spatula.
- Drop rounded 1 1/2-inch balls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Baking time may vary depending on your oven.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
56g
Fat
29g
Carbs
7g