EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE
These double chocolate cookies with walnuts are easy. We love them with buttery walnuts, but hazelnuts or almonds would also be delicious. We use a handheld mixer, but a stand mixer works, too.
Provided by Adam and Joanne Gallagher
Time 30m
Yield Makes approximately 20 cookies
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cookie, Calories 153, Protein 2 g, Carbohydrate 17 g, Fiber 1 g, Sugar 11 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 21 mg, Sodium 67 mg
CHOCOLATE-DRIZZLED SPICE COOKIES
Spice up your next holiday cookie swap with these chocolate-drizzled spice cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 9 1/2 dozen
Number Of Ingredients 12
Steps:
- Into a large bowl, sift together flour, baking soda, salt, baking powder, cinnamon, and ginger; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar. Starting on low speed and increasing to high, beat until mixture is light and creamy, about 2 minutes; scrape down sides of bowl once with a rubber spatula.
- Beat in eggs one at a time on medium speed, scraping down sides of bowl after each addition. Beat in vanilla. Add molasses; mix until just combined. Scrape down sides of bowl; add flour mixture. Starting on low speed and increasing to medium-high, beat until just combined.
- Transfer dough to a clean work surface. Divide into four equal pieces, and roll each into a 2-inch-thick log. Wrap each log in parchment paper or plastic wrap, and refrigerate until firm, at least 4 hours or overnight.
- Preheat oven to 350 degrees. Remove logs from refrigerator, and unwrap. Slice logs into 1/4-inch-thick rounds. Place rounds on parchment-lined baking sheets. Chill in freezer or refrigerator until firm, 20 to 30 minutes.
- Bake cookies until slightly cracked on top, 10 to 12 minutes. Remove from oven; let cool on baking sheets 2 minutes, then transfer cookies to a wire rack to cool completely.
- Melt chocolate in a medium heatproof bowl set over a pan of simmering water, stirring until smooth. Transfer to a large resealable plastic bag. Snip the tip off one corner of the bag to make a very small opening. Place the wire rack with the cookies on a sheet of parchment paper or a rimmed baking sheet. Holding bag about 5 inches above cookies, drizzle chocolate in a zigzag motion until cookies are covered. Let stand until chocolate has set, 2 to 3 hours.
FREEZER CHOCOLATE COCONUT WALNUT COOKIES
This freezer cookie recipe is easy and delicious! It's very nice for days when you don't want to bake or use the oven. Keep frozen until ready to eat.
Provided by madelineolivia
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 3h15m
Yield 24
Number Of Ingredients 11
Steps:
- Mix together sugar, cocoa powder, and salt in a saucepan. Stir in milk and butter. Turn heat to medium and bring to a boil. Cook for 1 1/2 minutes. Remove from heat.
- Stir the hot mixture continuously while adding flaked coconut, quick oats, old-fashioned oats, walnuts, peanut butter, and vanilla extract. Mix well. Spoon onto waxed paper-lined cookie sheets and freeze for 3 hours.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 10.5 g, Cholesterol 2.7 mg, Fat 6.1 g, Fiber 1.3 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 45.8 mg, Sugar 6.9 g
CHOCOLATE WALNUT COOKIES
This recipe is a classic and has always been well-received at the cookie swap. I measure out my dry ingredients on a piece of parchment paper and this makes it easier to add into the mixer. I also make large batches of the dough and keep it in the fridge during the holidays so I always have freshly baked cookies on hand when company drops in.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 48
Number Of Ingredients 12
Steps:
- In a medium bowl, sift the flour, cocoa, baking powder, and salt onto a piece of parchment or wax paper. Set aside. In a mixer, beat the butter and sugar until fluffy, about 2 to 3 minutes. Add eggs and vanilla, and mix until combined. On low speed gradually add the flour mixture and mix until incorporated. With a wooden spoon, mix in the walnuts. Add the melted chocolate and milk, and stir to combine well. Refrigerate dough until firm, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Roll dough into 1 1/2-inch logs and refrigerate until firm, about 30 minutes more. Cut logs into 1-inch slices and roll in confectioners' sugar. Transfer to an ungreased cookie sheet and bake until golden around the edges, about 10 to 12 minutes. Cool on wire racks.
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
CARAMEL FILLED CHOCOLATE COOKIES DRIZZLED WITH CHOCOLATE
Here you have a rich chocolate cookie rolled in nuts (pecans or walnuts) filled with creamy caramel then drizzled with chocolate.
Provided by Rita1652
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Mix butter, sugars, egg yolk, creamer or milk.
- and vanilla until light and fluffy.
- combine flour, cocoa, salt and baking soda gradually add to flour mixture.
- Cover and chill, which has to be done or you`ll have flat cookies!
- Melt caramels with cream in micro wave of double boiler stirring till melted and creamy.
- Remove dough from refrigerator and roll into 24 balls.
- Dip into light beaten egg white then roll into nuts.
- Place on a parchment-lined cookie sheets.
- Make indentations with thumb in center of each cookie.
- Pour in melted caramel and bake in a 350° oven for 10-12 minutes.
- Melt chips and butter in micro or double boiler.
- Drizzle on cooled cookies.
- Let firm up and enjoy!
Nutrition Facts : Calories 146.9, Fat 9.2, SaturatedFat 3.8, Cholesterol 21.5, Sodium 85.3, Carbohydrate 16.1, Fiber 1.1, Sugar 10.2, Protein 1.8
CHOCOLATE DRIZZLED WALNUT TRIANGLES
This is a simple recipe that I like to make instead of cookies or a pie for dessert. They are a light and dainty and a little more impressive than cookies. Last minute company? This is your dessert! I always keep a pie crust in the freezer, you know you have everything else here.
Provided by Vseward Chef-V
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Roll out bottom crust to a 10-1/2-in. circle; place on an ungreased baking sheet.
- Combine nuts, sugar, honey, cinnamon and lemon juice; spread over crust.
- Roll out remaining pastry and place over nuts. With fork, seal edges together and pierce holes in top. Brush with milk. Bake at 375 degrees F for 15-20 minutes or until lightly browned.
- Cool for 10 minutes. Cut into 16-20 wedges. Cool completely.
- In a saucepan, melt chocolate chips and shortening over low heat; drizzle over wedges.
Nutrition Facts : Calories 175.2, Fat 11.6, SaturatedFat 2.7, Cholesterol 0.1, Sodium 98.6, Carbohydrate 17.2, Fiber 1, Sugar 7.5, Protein 2.3
PASSOVER CHOCOLATE WALNUT COOKIES
These cookies are so delicious you'll want to make them all year round! Crispy, fudgy, with just the right amount of crunch!
Provided by Amy O.
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h
Yield 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease baking sheets.
- Melt bittersweet chocolate and margarine together in the top of a double boiler over barely simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat and cool.
- Combine potato starch and baking powder in a bowl.
- Beat eggs, sugar, and vanilla extract together in a separate large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes.
- Fold the cooled chocolate mixture, potato starch mixture, chocolate chips, and walnuts into egg mixture until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet.
- Bake cookies in the preheated oven for 4 minutes, turn baking sheets the opposite way in the oven, and bake until cookies are crisp on the edges, about 6 more minutes.
- Let cookies cool on sheets for about 5 minutes; transfer to wire racks to finish cooling.
Nutrition Facts : Calories 100.1 calories, Carbohydrate 9.9 g, Cholesterol 8 mg, Fat 6.7 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 2.4 g, Sodium 11.6 mg, Sugar 8.2 g
CHOCOLATE WALNUT CRESCENTS
I use a round cookie cutter to form the crescent shapes for these nutty favorites. They're so pretty sprinkled with sugar and drizzled with chocolate. -TerryAnn Moore, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 10-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine the flour, walnuts and cocoa; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Using a floured plain or finely scalloped 2-in. round cookie cutter, cut a semicircle off 1 corner of the dough, forming the inside of a crescent shape. Reposition cutter 1-1/4 in. from inside of crescent; cut cookie, forming a crescent 1-1/4 in. wide at its widest point. Repeat. Chill and reroll scraps if desired., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-11 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. , Sprinkle cookies with confectioners' sugar. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; let stand until set. Store in an airtight container.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
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