Cocoa Cookies with Chocolate Chips and Walnuts

February 10, 2013

Author Notes: These are soft, pillowy and just chocolatey enough. They're best when eaten within three days of being baked.
*We ate about half the batter before baking it, so I suspect this recipe makes about two dozen cookies if you don’t. :)

Makes: about two dozen*


  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 good sprinkle of cinnamon
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 stick butter, melted or quite soft
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 cup milk
  • 3/4 cup milk chocolate chips (I like Ghirardelli because they're flatter than other brands)
  • 3/4 cup chopped walnuts
In This Recipe


  1. Preheat the oven to 375 (I used my convection setting) and line a baking sheet with parchment paper. Set aside.
  2. In a medium mixing bowl, whisk together the flours, cocoa powder, baking powder, cinnamon and salt. Add the eggs and butter and, using a hand mixer, beat until well combined. Then gently beat in the vanilla and milk. Stir in, by hand, the chocolate chips and walnuts.
  3. Using a cookie scoop or spoon, scoop rounded balls of batter (1 – 1.5 T) onto the parchment-lined baking sheet. Bake 14-16 minutes until just done.

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