It was my turn to bring treats to work on Tuesday so I decided to make chocolate zucchini loaves and cookies. I decided to try this chocolate chunk cookie recipe because I knew it is something people at work would not be able to resist. Aside from the two different kinds of chocolates, this recipe has also walnuts and shredded coconut. And to make it more chocolatey, cocoa powder is added as well. I was not mistaken, everyone loved it. The few people who know I have blog told me to post it. So, here it is… the irresistible double chocolate walnut chunk cookies. Indulge!

Cooking Tips for Perfect Cookies

To achieve the best texture in your double chocolate walnut chunk cookies, pay attention to the temperature of your ingredients. Using room temperature butter helps create a smooth, creamy batter. Cold butter can lead to uneven mixing, resulting in cookies that are not as tender. Make sure to cream the butter and sugars together until light and fluffy. This process incorporates air, which helps the cookies rise during baking. When adding the eggs, mix them in one at a time, ensuring each is fully incorporated before adding the next. This step also contributes to a better texture. For even baking, consider using parchment paper on your baking sheets. It prevents sticking and promotes even heat distribution. If you prefer a chewier cookie, slightly underbake them. Remove the cookies from the oven when the edges are set but the centers still look soft. They will continue to cook on the baking sheet after being taken out of the oven. Lastly, let the cookies cool completely on a wire rack. This prevents them from becoming soggy and keeps them fresh.

Storage and Variations

If you have any leftover cookies, store them in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Place the cooled cookies in a single layer in a freezer-safe bag or container, separating layers with parchment paper. They can last up to three months in the freezer. When you’re ready to enjoy, simply let them thaw at room temperature or pop them in the microwave for a few seconds. If you want to mix things up, try different nuts instead of walnuts. Pecans or macadamia nuts can add a unique flavor. You could also swap out the shredded coconut for oats for a slight texture change. For a fun twist, add a pinch of sea salt on top before baking. This enhances the chocolate flavor and adds an interesting contrast. If you’re feeling adventurous, try using flavored chocolate chips, like mint or orange-infused varieties, for a new take on the classic cookie.

Frequently Asked Questions

Can I substitute the walnuts with another nut?

Sure thing! Pecans or almonds work really well in this recipe if you’re looking for a different flavor. Just chop them up like you would the walnuts.

How should I store these cookies?

Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them for up to three months.

Can I make the cookie dough ahead of time?

Definitely! You can prepare the dough, wrap it tightly in plastic wrap, and refrigerate it for up to three days or freeze it for longer. Just let it sit at room temperature for a bit before baking.

What should I serve these cookies with?

These cookies pair perfectly with a glass of cold milk or a warm cup of coffee. If you’re feeling extra indulgent, serve them with a scoop of vanilla ice cream on the side.

What are some common mistakes to avoid when making these cookies?

One common mistake is not creaming the butter and sugar long enough, which can lead to dense cookies. Also, remember to measure your flour correctly to avoid too dry a dough.

Double Chocolate Walnut Chunk Cookies

Liza A

Indulge in these rich double chocolate walnut chunk cookies, featuring a fudgy texture and a delightful crunch from the walnuts, making every bite irresistible.

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Prep Time 35

Cook Time 30

Total Time 1 5

Course Dessert

Cuisine American

Servings cookies

Calories 150 kcal

Ingredients

1 cup chopped walnuts
6 oz 170g semi-sweet chocolate, chopped
¼ cup unsalted butter cut into pieces
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla
¼ cup all-purpose flour
¼ cup cocoa powder sifted
½ teaspoon baking powder
¼ teaspoon salt
¼ cup sweetened shredded coconut
3 oz 85g milk chocolate, chopped

Instructions

On baking sheet, toast walnuts in 350°F oven until fragrant, about 8 minutes. Set aside.
In heatproof bowl over saucepan of hot water (not boiling) water, melt semi-sweet chocolate with butter, stirring occasionally. Let cool slightly.
In large bowl, beat eggs with sugar until pale, about 2 minutes. Stir in vanilla and chocolate mixture.
Whisk together flour, cocoa, baking powder and salt; stir into chocolate mixture. Stir in walnuts, coconut and milk chocolate.
Drop by heaping 1 tbsp, about 2 inches apart, onto parchment paper-lined or greased baking sheets.
Bake in 350°F preheated oven until no longer shiny and tops begin to crack, about 10 minutes. Let cool in pans on racks for 2 minutes, if desired flatten slightly with spatula. Transfer to racks and let cool completely.
Enjoy!

Notes

Recipe source: Canadian Living

Nutrition

Calories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 3gCholesterol: 30mgSodium: 50mgFiber: 1gSugar: 9g

Keyword baking, chocolate cookies, dessert, sweet treats, walnuts

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