Dairy Farmers of Canada

Chocolate Walnut cookies

This is the Chocolate Walnut cookies recipe.

  • Prep: 10 min
  • Cooking: 10 min - 12 min
Yields 24 cookies
chocolate walnut cookies


  • 1 cup (250 mL) butter softened
  • 1 cup (250 mL) lightly packed dark brown sugar
  • 3/4 cup (180 mL) sugar
  • 3/4 cup (180 mL) Break-Free Liquid Eggs* well shaken
  • 1 tsp (5 mL) vanilla extract
  • 2 1/2 cups (625 mL) Five Roses All Purpose Flour
  • 1/2 cup (125 mL) Fry's Cocoa
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) California Walnut pieces
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Cream butter in a large bowl. Beat in both sugars until very smooth. Beat in eggs until combined. Stir in vanilla. Add flour, cocoa, baking soda and salt. Stir until well combined. Add 1 1/2 cups (375 mL) walnuts and mix until combined.

Preheat oven to 350 °F (180 °C).

Drop large spoonfuls of cookie 2-in (5 cm) apart onto lightly buttered baking sheets. Press a walnut piece into center of each cookie. Bake for 10 to 12 minutes or until edges are crisp.


* To replace Break-Free Liquid Eggs with whole eggs, please consult the conversion chart on the manufacturer's Web site.

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