Best 6 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 COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks.

DOUBLE CHOCOLATE ESPRESSO COOKIES

Steps:

• Heat oven to 375°F.
• In large bowl, stir Cookies ingredients until soft dough forms. On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. Spread 1 teaspoon frosting on top of each cookie. Sprinkle with shaved chocolate. Let stand about 1 hour or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

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).

DOUBLE CHOCOLATE RYE COOKIES

Steps:

• Preheat the oven to 350°F and position a rack in the center of the oven. Place the walnuts on a baking sheet and toast for 8 to 10 minutes, until they start to smell fragrant and are lightly golden brown when you break one in half. Remove them from the oven and let cool. Roughly chop them and set aside.
• Chop 5 ounces of the bittersweet chocolate and 4 ounces of the unsweetened chocolate into large chunks and place them with the butter in a metal or heatproof glass bowl. Set the bowl over a pot of simmering water and heat, stirring occasionally, until completely smooth. Remove from the heat, whisk in the vanilla, and let cool for about 20 minutes so it's not piping hot.
• In a stand mixer fitted with a whisk attachment, whisk together the sugar and eggs for about 5 minutes on medium-high speed, until light and thick and pale yellow. With the mixer on low, slowly add the chocolate-butter mixture and whisk for about 15 seconds. It will not be completely mixed at this point but that's okay, because you will finish combining all the ingredients by hand.
• Chop the remaining 4 ounces bittersweet chocolate into 1-inch chunks and shave the remaining 2 ounces unsweetened chocolate into fine shavings. In a medium bowl, stir together the rye flour, the chopped bittersweet chocolate, shaved unsweetened chocolate, baking powder, salt, and toasted walnuts. Remove the bowl from the mixer, add the rye flour mixture, and fold it in by hand until the dough is completely homogeneous.
• For best results, scrape the dough into an airtight container and let it rest in the refrigerator for at least 3 to 4 hours or up to overnight before baking. (The unbaked dough can be stored in the refrigerator for up to 1 week.)
• Preheat the oven to 350°F and position a rack in the center of the oven. Line a baking sheet with parchment paper.
• Drop the dough in ¼-cup scoops onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, rotating the baking sheet midway through the baking time, until the cookies are just starting to crack on the edges and the centers are soft but not liquidy when you press them.
• Remove the cookies from the oven and let them cool on the baking sheet on a wire rack for 5 to 10 minutes, then transfer them to the rack and let cool completely.
• The cookies can be stored in an airtight container at room temperature for up to 3 days.