Triple Chocolate Walnut Cookies with Sea Salt
Calling all chocolate lovers! This triple chocolate cookie with pure chocolate, cocoa powder and chocolate chips have crispy edges with a slightly chewy centre - it’s like a brownie met a cookie and had a baby - lol.
The birth of these chocolatey, salty-sweet, nutty cookies happened while trying to re-create the famous Harbord Bakery Chocolate Walnut cookie. While they didn’t turn out exactly like the Harbord Bakery cookie, these rich-tasting cookies reflect feedback from my tasting panel - my family. Extra sea salt courtesy of my hubby and as always, more chocolate from my chocoholic daughter who always like her chocolate more chocolatey and washes it all down with a cold glass of milk!
If you got to reading this far, then what are you waiting for? Start baking these addictively delicious chocolate cookies already! (and don’t forget the milk)
For the Cookies
1 cup flour
1/3 cup cocoa powder
1 tsp baking powder
2 tsp sea salt
200g semisweet chocolate, coarsely chopped
5 Tbsp unsalted butter, softened
3/4 cup brown sugar
1/4 cup white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup walnuts, chopped
1/2 cup semi-sweet chocolate chips, roughly chopped
In a medium bowl, whisk flour, cocoa powder and salt together. Set aside.
Melt chocolate in a microwave safe bowl for 30 seconds; stir. Return to microwave and continue cooking for 15 second increments, stirring after each until chocolate is completely melted. Set aside.
In a large bowl, combine butter and both sugars using a mixer until fluffy, approximately 2 minutes. Add vanilla and eggs. Mix together, scraping down sides with a spatula until well combined. Add melted chocolate and continue mixing.
Add dry ingredients to bowl slowly until just incorporated. Add walnuts and chocolate chips and mix well.
Cover and refrigerate for at least an hour or overnight. If chilling overnight, bring to room temperature 30 minutes before baking.
When ready to bake: preheat oven to 350F. Line baking sheet with parchment paper. Roll cookies into balls using 3 Tbsp of dough. Space on baking sheet 3” apart as they will spread while baking. Press down lightly on tops. Bake 12-15 minutes or until edges are cooked and centre is still soft. Let cool on tray 5 minutes before transferring to a cooling rack.