Dark Chocolate Chunk Walnut Cookies are amazingly chewy cookies loaded with rich melting dark chocolate chunks and crunchy walnuts. A cookie you’re sure to crave!

A large white serving plate piled with dark chocolate chunk walnut cookies.

Crazy About Cookies

Here I go again! I’m crazy about cookies and I’m always on a mission to bake and eat the best! These Dark Chocolate Chunk Walnut Cookies are chewy on the inside, chocolaty all throughout, crunchy on occasion, and a little crispy all around. They’re the total package for cookie perfection.

A stack of three dark chocolate chunk walnut cookies on a white surface. The top cookie has a bite out of it.

Totally Inspired

We were in Houston a few weeks ago and I had heard that Common Bond Café had amazing cookies, so I just had to pick a few up before heading home. One bite and I knew I had to recreate these cookies ASAP. As soon as we got the boys tucked in bed, I headed to the store to get the key ingredients: dark chocolate and walnuts.

I tried them a few different ways with varying ingredients, refrigerating/freezing times, oven temps, etc. and finally got them just right…

A dark chocolate and walnut cookie leaning against a carafe of milk.

Skip the Chips

Avoid using chocolate chips in these cookies if you can! The keys to this recipe are the chunks of high quality dark chocolate for optimal melting and taste, along with placing the cookie dough in the freezer for at least 30 minutes before baking them. Easy enough, right?!

I could go on and on about how amazing these cookies are, but I’ll be quiet so you can bake and taste them for yourself. Prepare to be amazed!

I love using chocolate chunks to bake, as evidenced by my Chocolate Chunk Scones, Sea Salt Chocolate Chunk Cookies, Peanut Butter Chocolate Chunk Cookies and so on! Just the right amount of melting chocolate in every bite.

A close up of dark chocolate chunk walnut cookies.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

  • Softened unsalted butter
  • Dark brown sugar
  • Granulated sugar
  • Larges eggs
  • Pure vanilla extract
  • All-purpose flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • High quality dark chocolate bar, cut into chunks (try to refrain from using chocolate chips as the chopped chocolate chunks melting throughout are key to these cookies)
  • Walnuts

Supplies:

Ingredients to make dark chocolate chunk cookies with walnuts in small glass dishes on a white marble counter.

How to Make Dark Chocolate Chunk Walnut Cookies

  • Line two cookie sheets with parchment paper and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth. Add the eggs, one at a time, until well incorporated. Beat in the vanilla.
  • In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
Steps to make dark chocolate walnut cookies.
  • Add the dry ingredients to the wet ingredients, 1 cup at a time, until well combined.
  • Stir in the chocolate chunks and walnuts.
Steps to make dark chocolate walnut cookies.
  • Scoop the cookie dough into large (3 tablespoon sized) mounds and place them a few inches apart on the prepared cookie sheets (do not press down). Place the cookie sheets in the freezer for at least 30 minutes.
Six dark chocolate walnut cookie dough balls on a parchment lined aluminum baking sheet.
  • Meanwhile, preheat the oven to 350°F.
  • Remove cookie sheets from freezer and bake for about 14-16 minutes or until cookies start to turn light brown on top and slightly crisp around the edges. Rotate cookie sheets halfway through the baking time.
  • Let cool on cookie sheets 10 minutes before transferring to a wire rack or enjoying warm right away.
Six dark chocolate walnut cookies on a parchment lined aluminum baking sheet.

Storage

Store cookies in an airtight container for up to 4 days.

To freeze baked cookies: Let cookies cool completely. Wrap each cookie in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies. To defrost, let them set at room temperature, uncovered.

To freeze the cookie dough for baking later: Line a rimmed baking sheet with parchment paper. Scoop portions of dough onto the baking sheet. Scoops of dough can be close together at this point. 

Place baking sheet in the freezer to flash freeze for at least 30 minutes. Take the cookie dough out of the freezer and transfer to a freezer-safe plastic container or plastic bag. Return the dough to the freezer and store until ready to bake. Cookie dough can be stored in the freezer for up to 3 months.

To Bake Frozen Cookie Dough: When craving a cookie, simply remove the number of cookies you want from the freezer and place a few inches apart on a parchment-lined baking sheet. Bake at 350°F for 16-18 minutes or until cookies start to light brown on top and crisp around the edges.

Six dark chocolate walnut cookies on a parchment lined baking sheet.

More of My Favorite Cookie Recipes

I am crazy about cookies! So I could not be more excited to share My Favorite Cookie Recipes. Crafted by a true cookie-lover, these treats are absolute cookie perfection.

  • Loaded M&M Cookies: A mouthful of mini chocolate candies in every bite! These Loaded M&M Cookies are chewy, chocolatey and totally delicious!
  • My Perfect Chocolate Chip Cookies: Crispy, chewy, sweet, salty, nutty and oh-so chocolatey! My Perfect Chocolate Chip Cookies are cookie perfection!
  • Classic Peanut Butter Cookies: With their famous criss-cross pattern and soft, chewy bite, these Classic Peanut Butter cookies are everything a perfect cookie should be. You’ll be hooked at first bite!
  • Carrot Cake Cookies: Topped with a white chocolate drizzle, these Carrot Cake Cookies are so delicious and perfect for anytime baking!
  • And more!
M&M Cookies, Perfect Chocolate Chip Cookies, Classic Peanut Butter Cookies and Carrot Cake Cookies

If you make these Dark Chocolate Chunk Walnut Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! ???? I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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A large white serving plate piled with dark chocolate chunk walnut cookies.

Dark Chocolate Chunk Walnut Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Maegan – The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 16 mins
  • Total Time: 26 mins
  • Yield: 18
  • Category: Dessert

Description

Amazingly chewy Dark Chocolate Chunk Walnut Cookies loaded with rich melting dark chocolate chunks and crunchy walnuts. A cookie you’re sure to crave!


Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 larges eggs
  • 1 teaspoon vanilla
  • 2 and 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces high quality dark chocolate, cut into chunks (try to refrain from using chips as the chopped chocolate chunks melting throughout are key to these cookies)
  • 1 cup walnuts

Instructions

  1. Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth. Add the eggs, one at a time, until well incorporated. Beat in the vanilla.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  4. Add the dry ingredients to the wet ingredients, 1 cup at a time, until well combined.
  5. Stir in the chocolate chunks and walnuts.
  6. Scoop the cookie dough into large (3 tablespoon sized) mounds and place them a few inches apart on the prepared cookie sheets (do not press down). Place the cookie sheets in the freezer for at least 30 minutes.
  7. Meanwhile, preheat the oven to 350°F.
  8. Remove cookie sheets from freezer and bake for about 14-16 minutes or until cookies start to turn light brown on top and slightly crisp around the edges. Rotate cookie sheets halfway through baking time.
  9. Let cool on cookie sheets 10 minutes before transferring to a wire rack or enjoying warm right away.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

  1. Hello! These cookies look wonderful,but Iam wondering if you used a cookie scoop and what size was the cookie scoop? Thank you,Elizabeth Glass

    1. Hi, Janet! I am just learning about high altitude baking. But based on my limited experience, I would drop the temp by 15-25 degrees and bake for an extra 2-3 minutes — just check for browning! Hope this helps! Enjoy!

  2. I tried this and was disappointed.
    size of cookie dough to be dropped not indicated. 12 large mounds are huge cookies. tasted ok, but cooking time was too long for my oven. bottoms got burned. Also, walnuts should have been doubled.going to try again tomorrow with more nuts, smaller spoon fulls, less baking time

    1. Hi Deb! Thanks for your feedback. They are huge cookies, but you can certainly adjust the recipe and make them the size that you want. You would just need to adjust the baking time. If the bottoms of your cookies burnt while baking, you might consider moving them up a rack in your oven. I hope the adjustments you make this next time result in the cookie you’re desiring. Enjoy!

  3. My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

  4. I send you many thanks and much chocolate love from India for this recipe! I cook rarely and bake with even less frequency. But I tried this recipe on a whim a while ago and the cookies turned out SO WELL. I’m definitely going to make them again. Thank you!

  5. I made these last night and they are amazing! I halfed the recipe, because I didn’t have enough butter. This made about 9 cookies. They were big, good sized cookies. I will definitely make these again!

  6. Gosh – just made these on a whim for a sweet treat and they are incredible (dark brown sugar is always key to fabulous cookies)! I thought I would give some away as a “happy” to people, but I might just have to keep them all for myself! Love all of your recipes! Thank you!

    1. Hi Emily! Yes, just freeze them first for 30 minutes and then transfer them to a freezer-safe baggie or container with parchment paper in between layers to freeze until you’re ready to proceed with baking them. Enjoy!

  7. The instructions for number three messed up my batch the first time. It said to whisk the flour, salt, baking powder and baking soda then after that it said to put them in one at a time. That first sentence should be removed.

    1. Hi Roxy! I checked the instructions and they are correct. You whisk all the dry ingredients together and then you add the dry ingredient mixture, 1 cup at a time, to the bowl with the wet ingredients. I hope this helps clarify.

    1. Hi Mere, how do you add the orange to this recipe. I love ❤️ orange and chocolate together. As a kid I used to get chocolate oranges at Christmas.

  8. I love that you were so willing to go to all the trouble of recreating the perfect cookie, multiple times, just so we can make them once and say “Oh My God…these are AMAZING!” Thank you from the bottom of my chocolate chip cookie loving heart. 🙂