My double chocolate walnut cookies are perfectly clear and so many chocolatesDue to cocoa powder and chocolate chips. I can’t get enough of them.
If you love easy, fast Cookie recipes:These chocolate walnut cookies are for you. I love how the donut dough melts around the nut. The edges are slightly chewed and the middle remains soft.
You can make this cookie dough in minutes, and cookies only last for 10 minutes. If you love chocolate cookies, we have more. Don’t miss our Chewy Chocolate Pancakes:These Chocolate tea cookiesand Cinnamon Chocolate Pancakes: (like chocolate snickerdoodles!).
The main components
- Cocoa powder. For this recipe, I recommend using a natural unattractive cocoa powder. The Dutch processed cocoa powder does not respond to baking soda, which is necessary to climb the cookies and develop that decorative kindness. My favorite brands include Ghirardelli, Hershey’s or Guittard, if Fancy Fancy Fancy!
- Chocolate chips. They are, after all, double chocolate cookies. I add 1/2 cup chocolate chips or chopped chocolate before baking cookies.
- Walnuts. The star of these cookies. I use very chopped nuts in this cookie baking. Feel free with other nuts. It would be amazing hazelnuts, almonds or pistachios.
- Flour. I use all target flour for these cookies. It helps to achieve that perfect snew tissue.
- Baking soda. This is our secret weapon to achieve soft, sneaky cookies. It helps to climb the cookie dough and creates the perfect texture.
- Butter. I use the salt butter for them, but if you only have unbroken butter in the kitchen, use it. You just have to add a little salt to compensate salt in salt butter. I have given advice below the recipe. Make sure your butter is at room temperature, so it is easily ointment with sugar.
- Sugar. I use a combination of granular and brown sugar in this cookie baking. Brown sugar adds a rich taste and helps cook cookies soft, while granulated sugar gives them slightly fragile edges.
- Eggs. You will need one big egg, and the room temperature is best for easy mixture. If you forget to remove them from the refrigerator, take them in a few minutes to go to the water.
How to make chocolate walnut cookies
I usually do these cookies using my electric mixer, but if you have a stop mixer, attach the paddle attachment and then use it. Cookies begin with butter with grease sugar and vanilla.
Add your eggs, then slowly mix with flour mixture, baking soda, salt and cocoa powder. The last step before the rolling and baking is very chopped walnuts and chocolate chips add to the crush.
At the moment You can bake, freeze or freeze cookie doughWe have included tips for freezing and freezing the donut dough with the following recipe.
Double chocolate walnut cookies
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Preparation
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Boil
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Generic
These double chocolate walnut cookies are easy. We love their nuts but hazelnut or almond will be delicious too. We use hand mixer but stop mixer. In the recipe I use salted butter, but you can use untreated butter (add 1/4 teaspoon salt to clog).
Makes 20 cookies
You will need
1 cup (130 g) all targeted flour, spoon and aligned
1/4 cup (20 g) unprocessed cocoa powder
1/2 teaspoon of baking soda
8 tablespoons (113 g) salted butter at room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar
1 teaspoon vanilla extract
1 large egg at room temperature
3/4 cup (85 g) chopped walnuts
1/2 cup (85 g) Chocolate chips
Directions:
1Pre Boil the oven 350 ° F (177 ° C). Draw two baking sheets with parchment paper or use silicone baking.
2Sieve or shake the flour, cocoa powder and the baking soda together. Put aside.
BookletAdd butter, sugar and vanilla in a large bowl. Cream butter and sugars together until light and fluffy, 3 to 5 minutes. (You can also use a stop mixer installed with paddle attachment).
ThreeScratch the bowl side and the bottom, then add the egg. Mix 30 seconds with medium low speed. The egg will not be entirely included.
5Turn off speed lowest parameter. Add dry ingredients into three parts, mixing up just combined with 1 to 2 minutes.
6 years oldAdd walnuts and chocolate chips at a low level and mix until just included.
HaDrip boiler’s dough on baking sheets (or use medium Cookie Scoop). Leave 2 inches between cookies to allow spread. Lightly press cookie baking alts to the baking sheet.
HaBake cookies, one sheet at once, 8 to 10 minutes. The ends should be dry and the tops must be slightly cracked. Let the cookies for 2 minutes to cool the baking sheet, then move them to the wire rack to completely cool.
HaKeep cookies in an airtight container for up to 3 days at room temperature or one week in the refrigerator.
Adam and Junny tips
- Butter. If using non-fulfilled butter, 1/4 teaspoon of fine sea salt in flour mixture.
- Do Freeze Unfakon Cookie Dough Up to 3 Days. Or freeze cookie baking balls for up to 3 months. Add balls to baking a sheet and freeze until heavy. Move frozen balls in an airtight container. Bake frozen cookies without melting (adding 2 to 5 minutes of baking).
- The food facts below are evaluated.
Nutrition by service
The amount of serving
1 Cookie:
Compound
Scintend
153
Compound
Protein
2 g
Compound
Carbohydrate
17 g
Compound
Dietary fiber
1 g
Compound
General sugar
11 g
Compound
Total fat
9 g
Compound
Saturated fat
4 g
Compound
Cholesterol
21 mg
Compound
Sodium
67 mg
We are Adam and Joan, the couple to make delicious, reliable recipes since 2009. Our goal. To inspire you to insert the kitchen and confidently cook fresh and fragrant food.More about us
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