Walnut Chocolate Cookies are one of those recipes that look fancy but come together with straightforward steps and ingredients you probably already have. I started making these a few years back when I wanted something that felt a little special without requiring any complicated techniques or hard-to-find items.
The combination of walnut powder mixed right into the dough and a chunk of chocolate on top gives you two kinds of texture and flavor in every bite. The method of rubbing ghee until it turns pale and airy might seem unusual if you have never done it before, but it makes all the difference in how light these cookies turn out.
About the Recipe
This recipe works because it builds flavor in layers rather than relying on just one ingredient to carry the whole cookie. The walnuts add a mild nuttiness and a bit of grit, while the cocoa powder gives a gentle chocolate backdrop without making the cookies too sweet or heavy.
Pressing a chocolate bit into each cookie before baking means you get a little pool of melted chocolate right in the center, which is always a nice surprise. The technique of creaming solidified ghee instead of using butter gives the cookies a slightly different texture, one that feels lighter and almost shortbread like. If you have never worked with ghee in baking, this is a good place to start.
Why you will love this recipe
These cookies hit that sweet spot where they feel indulgent but not overly rich. The walnut powder blends into the dough so you get bits of nutty flavor throughout, and the cocoa adds just enough chocolate without overpowering everything else. I like how the dough stays a little coarse and crumbly rather than turning smooth and uniform, because that texture translates into cookies that are tender but not cakey.
The chocolate bit on top melts just enough to create a glossy spot without making the whole cookie messy. They also hold up well for a few days, which means you can bake a batch and keep them around for whenever you want something with your tea or coffee.
Walnut Chocolate Cookies
Cooking Tips
Make sure your ghee is properly solidified before you start, otherwise it will not whip up light and fluffy the way it needs to. If it feels too soft, pop it in the fridge for fifteen or twenty minutes. When you rub the ghee in circular motions, keep going until it turns pale and airy, almost like whipped cream. Mix the dough with a light hand and stop as soon as everything comes together.
Overworking it will make the cookies dense instead of tender. I usually test one cookie first to see how it spreads and adjust the oven temperature if needed.
Serving and Storing Suggestions
This recipe makes about three dozen cookies depending on how large you shape them. Prep time is around twenty minutes, and baking takes another eight minutes per batch. Serve them with hot tea, coffee, or a glass of cold milk. Once they cool completely, store them in an airtight container at room temperature for up to a week. Keep them in a dry spot away from moisture, because any humidity will make them lose their crisp edges.
Similar Recipes
- Chocolate Chip Shortbread Cookies
- Butter Pecan Cookies
- Cocoa Almond Biscuits
- Brown Butter Walnut Cookies
- Chocolate Crinkle Cookies
Nutrient Benefits
Walnuts add healthy fats and a bit of protein, which makes these cookies more filling than ones made with just flour and sugar. The cocoa powder brings antioxidants along with that chocolatey flavor. Ghee provides fat soluble vitamins and has a high smoke point, which is why it works so well in baking. While these are still a treat and not something to eat by the dozen, the walnuts and cocoa do add some nutritional value alongside the sweetness.
Walnut - Chocolate Cookies
Ingredients
- 800 gms plain flour
- 200 gms walnuts (powdered coarsely)
- 2 tbsp cocoa powder
- 500 gms sugar powdered
- 500 gms solidified ghee dalda
- 1/4 tsp baking powder
- 1-2 tbsp warm milk if required
- 1/2 cups broken bits of chocolates
Instructions
- If ghee if not solidified, then refrigerate for some time.Take in a large deep plate, run in circular direction with a flat palm.
- Rub enough to make ghee white, fluffy and light.Sieve baking powder, cocoa powder with flour. Add sugar to ghee and mix till light.
- Fold in sieved flours, walnut powder till well mixed. Sprinkle some milk if dough seems too dry to hold.
- Mix with a light hand. Do not knead too much or make dough gooey. Coarse dough will make better and lighter cookies.
- Shape in small rounds, arrange on baking sheet. Preheat oven to 200oC, before putting in cookies.
- Press on chocolate bit on each cookie in centre. Bake at 180oC for 7-8 minutes or till very light golden.
- Remove, cool on a wire mesh or rack till completely cooled. Store in airtight container, in dry place.
- Note: One may even add milk when rubbing ghee and sugar.
Sign up for our newsletter
Add Awesome Cuisine as a Preferred Source
Frequently Asked Questions
Can I use butter instead of ghee?
Yes, you can substitute solidified butter for ghee. Make sure it is firm and cold, then cream it the same way until light and fluffy. The flavor will be slightly different but the cookies will still turn out well.
What if my dough feels too dry and crumbly?
Add a tablespoon of warm milk at a time and mix gently until the dough just holds together. You want it coarse but not so dry that it will not form into rounds.
Do I need to chill the dough before baking?
No, you can shape and bake the cookies right away. The solidified ghee keeps the dough firm enough to work with at room temperature.
Can I skip the chocolate bits on top?
Surely. The cookies taste great on their own with just the walnut and cocoa flavors. You could also press a walnut half into each cookie instead.
Why do my cookies spread too much in the oven?
This usually happens if the ghee was too soft when you mixed the dough. Make sure it is properly solidified, and check that your oven temperature is accurate. Baking at 180 degrees Celsius should give you cookies that hold their shape.
