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Fudgy Black Walnut Chocolate Malt Cookies

Fudgy Black Walnut Chocolate Malt Cookies


  • Author: Glenda Embree
  • Total Time: 28 minutes
  • Yield: 2 dozeb 1x

Description

Black Walnut Chocolate Malt Cookies are some of the best fudge cookies you will ever eat!  Soft, chewy & fudgy.  Quick and easy recipe loved by all ages!  Perfect to curb a chocolate craving, as a simple snack or dessert or in holiday gift baskets.


Ingredients

Units Scale
 
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons homemade vanilla extract
  • 2 cups unbleached all purpose flour
  • 1 cup cocoa powder
  • 3/4 cup malted milk powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 (12 oz) bag semi-sweet chocolate chips
  • 1 cup black walnuts, chopped

Instructions

  1. Preheat oven to 350° and prepare cookie sheets by either spraying them liberally or lining them with silicone baking mats or parchment paper.
  2. Cream together the butter and sugar.
  3. Beat the eggs and vanilla into the butter/sugar mixture for about 2 minutes, until the mixture is light and fluffy. 
  4. Add the dry ingredients (flour, cocoa powder, malted milk powder, baking powder and salt) and mix just enough to thoroughly combine everything. No extra mixing here. Once the flour has been added. Overworking will just make the cookies tough. You want that dense but tender, chewy, brownie-like and fudgy crumb.  The dough will be thick, but sticky.
  5. Stir in the chocolate chips and black walnuts.
  6. Scoop the cookies on to baking sheets leaving room for a slight amount of spreading.  I use a LARGE cookie/muffin scoop [affiliate link] to make these cookies. The scoop holds about 3 Tablespoons of dough.  That seems like a lot, but trust me.  These cookies don’t spread much and the little that they do makes a perfect sized, THICK, fudgy, almost brownie-like cookie.  If you go smaller you will definitely need to adjust your baking time down, so you don’t overbake them.  I really don’t recommend it, though.
    I use a *LARGE cookie/muffin scoop [affiliate link] to make these cookies. The scoop holds about 3 Tablespoons of dough. That seems like a lot, but trust me. These cookies don’t spread much and the little that they do makes a perfect sized, THICK, fudgy, almost brownie-like cookie. If you go smaller you will definitely need to adjust your baking time down, so you don’t overbake them. I really don’t recommend it, though
    I use a *LARGE cookie/muffin scoop [affiliate link] to make these cookies. The scoop holds about 3 Tablespoons of dough. That seems like a lot, but trust me. These cookies don’t spread much and the little that they do makes a perfect sized, THICK, fudgy, almost brownie-like cookie. If you go smaller you will definitely need to adjust your baking time down, so you don’t overbake them. I really don’t recommend it, though.
    I use a *LARGE cookie/muffin scoop [affiliate link] to make these cookies. The scoop holds about 3 Tablespoons of dough. That seems like a lot, but trust me. These cookies don’t spread much and the little that they do makes a perfect sized, THICK, fudgy, almost brownie-like cookie. If you go smaller you will definitely need to adjust your baking time down, so you don’t overbake them. I really don’t recommend it, though.
    I use a *LARGE cookie/muffin scoop [affiliate link] to make these cookies. The scoop holds about 3 Tablespoons of dough. That seems like a lot, but trust me. These cookies don’t spread much and the little that they do makes a perfect sized, THICK, fudgy, almost brownie-like cookie. If you go smaller you will definitely need to adjust your baking time down, so you don’t overbake them. I really don’t recommend it, though.
  7. Bake at 350° for 10 minutes. Don't overbake.
  8. Remove from oven and leave on tray to cool for 1 minute before transferring to a cooling rack.
  • Prep Time: 10 min
  • Cook Time: 18 min
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American