Sweet, inviting, and made for sharing, Chocolate Walnut Cookies is a vegetarian American cookies made with chopped walnuts, all purpose flour, and salt. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: Not specified
  • Yield: 25 cookies
  • Category: Cookies
  • Cuisine: American

Ingredients

  • 3/4 cup chopped walnuts
  • 1.5 cups all purpose flour (195 grams)
  • 1/4 teaspoon salt (optional, only if using unsalted butter)
  • 1/4 teaspoon baking powder
  • 1/3 cup granulated white sugar (75 grams)
  • 2 tablespoons cocoa powder (20 grams)
  • 1/2 cup salted butter (1 stick/113 grams, at room temperature)
  • 1 teaspoon vanilla extract
  • 2.5 tablespoons milk (or as needed)

Method

  1. To a pan/skillet on medium heat, add the chopped walnuts. Roast the walnuts for 3 to 4 minutes on medium heat until fragrant. Remove from heat and set aside.
  2. In a bowl whisk together flour, salt (only if using unsalted butter), baking powder, granulated white sugar and cocoa powder.
  3. Add the butter. I have used room temperature butter here which I cut into small pieces and then added to the bowl. Using your finger (or you can also use a fork) mix the butter with the flour until it's well combined. You can also use a stand mixer here, like I did. Once combined, the mixture will resemble crumbs.
  4. Add the vanilla and toasted walnuts.
  5. Then start adding the milk, little at a time, until it comes together as a dough.
  6. Divide the dough into 2 equal parts and then roll each part into logs, around 5-6 inch long and 2 inch wide. Wrap with cling sheet and refrigerate overnight or minimum of 2 to 3 hours.
  7. Cut the logs into 1/2 inch wide cookies once it's chilled. Pre-heat oven to 350 F degrees.
  8. Arrange cookies onto the baking sheet lined with parchment paper. Bake at 350 F degrees for 20 to 22 minutes until crispy. Cool on a wire rack and then store in an airtight container. Enjoy with a cup of coffee!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.