Super soft, fudge-y chocolate chocolate chip walnut cookies
Have you ever wanted cookies more in your whole life? These cookies are sheer heaven. They’re crazy soft with a little salt and crunch from the walnuts. This is truly everything I want out of a cookie! This recipe makes exactly three dozen delectable morsels.
The key to super soft cookies is to not over bake them. Let them finish baking on the cookie sheet. They should still be shiny in the center when you pull them out for mouthwateringly chewy cookies.
This recipe makes exactly three dozen if you roll the dough into 1″ balls. The only tricky thing about this recipe is remembering to make the dough several hours – or the day before – you want to bake cookies. You really want the dough to be chilled. I made the dough in the afternoon and baked the cookies after dinner.
They’re even better the next day: softer and chewier! I baked these four days ago and they’re still soft and delicious.
Chocolate Walnut Fudge Cookies
Makes 3 dozen
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 large eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 cup special dark cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup walnut pieces
1 cup dark chocolate chips
- Toast walnuts.
- Beat butter until smooth. Add sugar, eggs, and vanilla and beat for several minutes until fluffy.
- Sift together flour, cocoa powder, baking soda, and salt. Add to butter mixture and mix slowly until incorporating, scraping the sides of the bowl once.
- Stir in walnuts and dark chocolate chips.
- Refrigerate at least four hours or overnight.
- Preheat oven to 350 degrees. Roll dough into 1” balls, set on uncreased cookie sheets, and bake for 8-10 minutes. Do NOT over bake. The cookies should still be slightly shiny in the center when you pull them out. Let sit on cookie sheet for 2-3 minutes before using a spatula to set on a cooling rack. Cool completely.
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