Fudgy Chocolate Walnut Cookeies Recipes

FUDGY CHOCOLATE-WALNUT COOKIES

Fudgy Chocolate-Walnut Cookies image

Make and share this Fudgy Chocolate-Walnut Cookies recipe from Food.com.

Provided by Susiecat too

Categories Drop Cookies

Time 45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

2 3/4 cups walnut halves (9 oz.)
3 cups confectioners' sugar
1/2 cup Dutch-processed cocoa powder, plus
3 tablespoons Dutch-processed cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon vanilla extract

Steps:

Preheat oven to 350°F Position 2 racks in the upper and lower thirds of the oven. Line two large rimmed baking sheets with parchment paper.
Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.
In a large bowl, whisk the sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat, or it will stiffen.).
Spoon the batter onto baking sheets in 12 evenly spaced mounds.
Bake the cookies about 20 minutes, until the tops are glossy and lightly cracked and feel firm to the touch. Shift the pans from front to back and top to bottom halfway through.
Slide the parchment paper with the cookies onto 2 wire racks to cool completely before serving.
Cookies may be stored in an airtight container for up to 3 days.

CHOCOLATE WALNUT COOKIES

Chocolate Walnut Cookies image

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

Ingredients

2 1/2 cups unbleached flour
3/4 cup unsweetened cocoa
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
4 eggs, slightly beaten
2 teaspoons vanilla extract
1 cup walnuts, finely chopped
14 ounces bittersweet chocolate, melted
2/3 cups milk
1 1/2 cups confectioners' sugar

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.

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Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.
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