Double Chocolate Chip And Walnut Cookies Recipes

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DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

"Who doesn't like chocolate chip cookies?" inquires field editor Diane Hixon, who credits cocoa in the batter for the double dose of chocolate in her treats. These disappear fast from the cookie jar in her Niceville, Florida home!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-4 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1/2 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup baking cocoa
2 tablespoons whole milk
1-3/4 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350°. Cream butter, sugars and vanilla. Beat in egg. Add cocoa and milk. Whisk together flour and baking powder; fold into creamed mixture with walnuts and chocolate chips. Refrigerate 30 minutes., Roll rounded tablespoonfuls of dough into balls; place 2 in. apart on ungreased baking sheets. Bake until set, 10-12 minutes. Cool 5 minutes on pans before removing to wire racks to cool completely.

Nutrition Facts : Calories 334 calories, Fat 20g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 131mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 2g fiber), Protein 5g protein.

EASY DOUBLE CHOCOLATE WALNUT COOKIES RECIPE



Easy Double Chocolate Walnut Cookies Recipe image

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

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg, at room temperature
3/4 cup walnuts, chopped
1/2 cup chocolate chips

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

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

A chocolate lovers treat! These cookies have a double dose of chocolatey goodness. There's chocolate in the dough plus there's plenty of chocolate chips studded thoughout these yummy cookies.

Provided by Cupcake-Princess

Categories     Drop Cookies

Time 27m

Yield 30-36 cookies

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 pinch salt
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
1 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, cocoa, baking soda, and salt. Set aside.
  • In a large mixing bowl with an electric mixer on medium speed cream butter and sugars until fluffy. Beat in eggs, one at a time, then vanilla. On low speed gradually add flour mixture and mix just until blended. Stir in chocolate chips and walnuts.
  • Drop dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets. Bake for 12 to 14 minutes. Transfer cookies to cooling racks to cool.

Nutrition Facts : Calories 212.4, Fat 11.8, SaturatedFat 5.8, Cholesterol 30.4, Sodium 99.7, Carbohydrate 26.8, Fiber 1.5, Sugar 18.5, Protein 2.6

DOUBLE DARK-CHOCOLATE WALNUT COOKIES



Double Dark-Chocolate Walnut Cookies image

These scrumptious cookies deliver the combination of flavors of dark-chocolate nut bark. The recipe calls for roughly chopped bar chocolate. If you prefer a less intense dark-chocolate flavor, try slightly less cocoa content. This is for true chocolate lovers only. LOL I got this recipe from a local magazine.

Provided by CookingONTheSide

Categories     Drop Cookies

Time 35m

Yield 24-30 cookies, 30 serving(s)

Number Of Ingredients 11

8 ounces unsalted butter, 2 sticks
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1 teaspoon baking powder
5 1/2 ounces dark chocolate, minimum 60 percent cocoa content
3/4 cup walnuts, roughly chopped
1/2 cup granulated sugar
1 1/2 cups packed dark brown sugar
2 eggs
1 teaspoon pure vanilla extract

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).

Nutrition Facts : Calories 185.3, Fat 11.3, SaturatedFat 6, Cholesterol 28.7, Sodium 80.7, Carbohydrate 21.8, Fiber 1.7, Sugar 14.2, Protein 2.5

DOUBLE CHOCOLATE CHIP AND WALNUT COOKIES



Double Chocolate Chip and Walnut Cookies image

This recipe transforms that boring chip bag cookie recipe into one choke full of antioxidants for heart health. Dark chocolate chips are blending with whole wheat flour and rolled oats that lend a boost of fiber. Freshly chopped walnuts add essential proteins, B vitamins, magnesium, and antioxidants to create cookies that might be heart friendly"er"...except for the butter, never mess with the butter.

Provided by Food Fan

Categories     Drop Cookies

Time 25m

Yield 48 cookies

Number Of Ingredients 16

3/4 cup rolled oats
1 1/4 cups all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking soda
1 teaspoon table salt (optional)
1/2 teaspoon cinnamon
1 cup butter, softened, may use unsalted butter
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
2 eggs
1 cup milk chocolate chips
2 cups dark chocolate chips
1 cup walnuts, chopped
1/2 cup dried cranberries

Steps:

  • Heat the oven to 350º F. Line a baking sheet with parchment or nonstick baking liner. Combine oats with flours, baking soda, salt, and cinnamon. In a separate bowl, blend butter, sugars, vanilla, and lemon juice. Mix until combined. Add eggs, one at a time, blending well after each until smooth and creamy. Stir in the dry ingredients and blend well. Add chips, nuts, and cranberries to the dough and mix, by hand if necessary, until ingredients are well blended.
  • Cover dough and refrigerate for at least 30 minute or up to three days. For best results, chill dough overnight. Spoon rounded spoonfuls of dough onto ungreased baking sheets. Bake for 12-15 minute or until cookies are light brown and still slightly soft in the middle.
  • Cool briefly before removing cookies from baking sheet. Parchment paper or liner can be lifted with cookies to another surface for cooling. Store cookies in a sealed container.

Nutrition Facts : Calories 140.8, Fat 8.1, SaturatedFat 4, Cholesterol 19.1, Sodium 72.4, Carbohydrate 16.9, Fiber 1.2, Sugar 10.7, Protein 1.9

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