![]() ![]() Let the cookies cool on the baking sheet for 2 minutes then transfer to a wire rack to cool completely.ģStore the cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator. The edges should be dry and tops slightly cracked. Lightly press cookie dough mounds down towards the baking sheet.ĢBake the cookies, one sheet at a time, for 8 to 10 minutes. Leave 2 inches between the cookies to allow for spreading. With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated.ġDrop 1 1/2 tablespoon-mounds, or use a medium cookie scoop, onto baking sheets. Add the dry ingredients in thirds, beating until just combined 1 to 2 minutes. The egg will not be completely incorporated.ĥTurn the speed to the lowest setting. (Or, use a stand mixer fitted with the paddle attachment).ĤScrape the side and bottom of the bowl then add the egg. Cream the butter and sugars together until light and fluffy 3 to 5 minutes. Set aside.ģAdd the butter, both sugars, and the vanilla to a large bowl. Line two baking sheets with parchment paper or use a silicon baking mat.ĢSift the flour, cocoa powder, baking soda, and salt together. – Adam and JoanneġHeat the oven to 350 degrees F. Since posting this in 2012, we have tweaked the recipe to be more clear. Recipe updated, originally posted October 2012. The opinions expressed herein are those of Inspired Taste and are not indicative of the opinions or positions of Diamond of California. We’ve included tips for chilling and freezing the cookie dough in the recipe below.ĭisclosure: Compensation was provided by Diamond of California via Glam Media. If you don’t have walnuts, try another nut - hazelnuts or almonds would be delicious.Īt this point you can bake, chill, or freeze the cookie dough. The dry ingredients come next - just flour, cocoa powder, baking soda, and salt. Once the butter, both sugars and vanilla are light and fluffy, it’s time to add egg. The granulated sugar makes the edges crispy and the brown sugar keeps them tender in the middle. We use granulated sugar and brown sugar in this recipe. Start by creaming butter, sugar, and vanilla extract together. ![]() These chocolate cookies are easy to make. We use our handheld mixer - this is the one we own - but you can also make these cookies with a stand mixer. How to Make Double Chocolate Walnut Cookies You can make the batter in minutes and they only take about 10 minutes to bake. If you love easy, quick cookie recipes, this one is for you. You can even freeze the dough up to three months! YOU MAY ALSO LIKE: These Easy, Homemade Chocolate Chip Cookies. Then we throw in lots of buttery walnuts. ![]() There’s double the chocolate - we use cocoa powder for the batter as well as chocolate chips. We cannot get enough of these chocolate cookies. This Recipe is Sponsored by Diamond of California Nuts- There are so many ways to jazz up this cookie base I’ve made granola cookies and chocolate apricot chunk cookies using this same recipe as a base. Jump to the Double Chocolate Walnut Cookies Recipe or read on to see our tips for making them. How to make double chocolate cookies with lots of walnuts. ![]()
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