Chewy Chocolate-Walnut Cookies
- 10m Prep Time
- 14m Cook Time
- 29m Ready In
Crunchy on the outside and chewy on the inside, these simple cookies are made with confectioners' sugar, cocoa powder, walnuts, and chocolate chips.
Ingredients
- Nonstick cooking spray
- 710 ml confectioners’ sugar
- 177 ml Dutch process cocoa powder
- 2.46 ml kosher salt
- 2 large eggs at room temperature
- 4.93 ml pure vanilla extract
- 237 ml toasted walnuts chopped
- 118 ml bittersweet or dark chocolate chips
- Flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 5 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 9.42 mg
- Iron: 0.61 mg
- Magnesium: 19.9 mg
- Phosphorus: 42.2 mg
- Potassium: 91.8 mg
- Zinc: 0.35 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Nonstick cooking spray
- 710 ml confectioners’ sugar
- 177 ml Dutch process cocoa powder
- 2.46 ml kosher salt
- 4.93 ml pure vanilla extract
- 118 ml bittersweet or dark chocolate chips
- Flaky sea salt
Prepare
- 2 large eggs, at room temperature
- Chop 237 ml toasted walnuts
Let's Cook
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Step 1.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and lightly coat the parchment with nonstick cooking spray.
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Step 2.
In a medium bowl, whisk together 3 cups confectioners' sugar, ¾ cup Dutch process cocoa powder, and ½ teaspoon kosher salt until combined; set aside.
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Step 3.
In a large bowl, using an electric mixer, beat 2 large eggs and 1 teaspoon pure vanilla extract on medium speed until well combined, about 1 minute. Add the sugar-cocoa mixture and mix on low speed until a thick, cohesive dough forms, scraping down the bowl as needed. Fold in 1 cup toasted chopped walnuts and ½ cup bittersweet or dark chocolate chips with a rubber spatula until evenly distributed.
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Step 4.
Spoon mounds of dough (about 1½ tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle each mound with a pinch of flaky sea salt.
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Step 5.
Bake, rotating the positions of the baking sheets once halfway through, until cookies are puffed and tops begin to crack, 12 to 14 minutes. Let the cookies cool on the baking sheets for 5 minutes, then slide the parchment (with cookies) onto a wire rack to cool completely.