Dark-Chocolate Walnut Drops
Dark-Chocolate Walnut Drops are rich, fudgy cookies with crunchy walnuts and intense chocolate flavor, perfect for chocolate lovers and suitable for any occasion or dessert platter.
Ingredients
Instructions
- Mix all ingredients except walnuts about 2 hours before serving or up to 2 weeks ahead.
- Preheat oven to 350°F.
- Grease cookie sheets.
- In a large bowl, measure all ingredients except walnuts.
- With a mixer at low speed, beat ingredients until blended.
- Increase speed to high; beat for 1 minute, occasionally scraping the bowl with a spatula.
- Stir in walnuts with a rubber spatula.
- Drop mixture by rounded tablespoonfuls, 1 inch apart, onto cookie sheets.
- Bake for 15 minutes.
- Remove cookies to wire racks with a pancake turner; cool.
- Store in a tightly covered container to use within 2 weeks.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of unsweetened chocolate. You can also substitute half the walnuts with pecans for a different nutty taste. If you prefer a gluten-free option, use almond flour instead of all-purpose flour. Make sure to chop the walnuts finely for better incorporation into the dough. This cookie dough can also be made ahead and chilled for up to two weeks.
Serving Suggestions
These Dark-Chocolate Walnut Drops are delightful served warm with a glass of milk or a cup of coffee. They also pair beautifully with Chocolate Coated Bananas for a sweet treat. For an extra touch, dust with powdered sugar before serving or add a scoop of vanilla ice cream on the side for a decadent dessert.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to two weeks. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Dark-Chocolate Walnut Drops contains roughly 82 calories, with 1g protein, 11g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 461mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use milk chocolate instead of unsweetened chocolate?
Yes, you can use milk chocolate, but it will make the cookies sweeter. If you prefer a more balanced flavor, consider reducing the sugar slightly to compensate for the sweetness of the milk chocolate.
What can I substitute for walnuts?
You can substitute walnuts with pecans or almonds if you have nut allergies or prefer other nuts. Just make sure to chop them finely to ensure they mix well with the dough.
How do I know when the cookies are done baking?
The cookies are done when they are set on the edges and still soft in the center. They will continue to firm up as they cool, so avoid overbaking them to maintain a chewy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).