Death by Chocolate Cookies
Death by Chocolate Cookies are the rich, indulgent cookie of your dreams! You only need 7 ingredients for these soft and chewy chocolate cookies filled with melted white chocolate and walnuts.
These dark, fudgy Death by Chocolate Cookies are a perfect addition to your holiday baking list! I make them throughout the year, but I always make them for Christmas.
These are a staple of my Christmas cookie swaps alongside my White Chocolate Chunk Cranberry Cookies. The chocoholics on your cookie exchange will thank you when they take a bite of these cookies!
The recipe is super easy which is why I love to make it. There’s no need for an electric mixer and you really only need 2 bowls – one to melt the chocolate and one to mix the walnuts, white chocolate, and basic cookie dough ingredients together.
- Semi-sweet chocolate
- White chocolate
- Brown sugar
- Walnuts, optional but definitely recommended
That’s it! This is one of the easiest cookie recipes ever. Just melt, mix, and bake for the fudgiest, richest chocolate walnut cookies.
What I used for my Chocolate Walnut Cookies
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- Cooling racks: Every baker needs a sturdy set of cooling racks to finish all the delicious treats! These are great because they fit into baking sheets for use in the oven, too!
- Baking sheets: Since I don’t use parchment paper or cooking spray for these cookies, you want a baking sheet with a strong nonstick coating to be safe. And don’t be afraid to bake them in batches! It’s worth it in the end.
- Mixing bowls: These mixing bowls are always being washed in my house because I use them for everything. The multiple size options are handy from prep work to cake mixing, and they nest inside each other to save space!
How to Make Death by Chocolate Cookies
- First, melt the milk chocolate in the microwave. I like to do it in 30-second spurts, stirring between, until it’s fully melted. Then, stir in the butter.
- Now, add the chocolate mixture to the sugar, eggs, and flour, and mix until just combined.
- Then, add the white chocolate chunks and walnuts.
- Finally, drop evenly sized dough balls on an ungreased cookie sheet and bake until just set, when the edges are starting to get crispy. Let the cookies cool a few minutes on the baking sheet before cooling completely on a wire rack.
That’s it! You don’t even need a mixer for this decadent chocolate cookie recipe.
What Is the Best Chocolate to Use in Cookies?
Chocolate is my favorite dessert, hands down! It’s so creamy, smooth, and rich, all in one bite. What more could you need?
When you’re baking with chocolate, you want a decent quality baking bar. I use them for the semi-sweet milk chocolate and white chocolate recipe.
You could use chocolate chips in a pinch, but they don’t melt as easily and will remain in chip shape during baking. The white chocolate baking bars, however, are chopped up into shards and melt into the cookies for an ooey gooey reveal.
You can also swap the white chocolate for dark chocolate for an even more decadent cookie!
What Kind of Nuts Go in Cookies?
I think walnuts are the perfect cookie mix-in. They’re not too hard, they’re super nutty, and they’re easy to chop! They add a great texture to these Death by Chocolate Cookies.
If you don’t like or are allergic to nuts, you can definitely leave them out! You could swap them for extra chocolate or M&Ms too for an even chocolatier cookie.
If you don’t want to use walnuts, you could always use chopped pecans, almonds, pistachios, hazelnuts, or macadamia nuts.
If you want an even nuttier flavor, toast the nuts briefly in the oven. But keep an eye on them! Nuts burn fast.
What to Serve with Death by Chocolate Cookies
In my years of Christmas cookie swaps, I’ve made and received SO many amazing cookie recipes. It’s hard picking just one when I’m baking!
There’s no more classic cookie than peanut butter cookies. These are super soft, chewy, and packed with real peanut butter.
Love salty and sweet? Try these potato chip cookies for a fun texture and a salty addition to this chocolate chip cookie.
These festive thumbprint cookies add a pop of red jam to your Christmas spread. I roll these basic sugar cookies in chopped almonds for a crunchy texture around the raspberry puddle.
The only thing better than freshly baked cookies is a cookie you didn’t have to bake at all! These no-bake butterscotch cookies are my favorite take on an oatmeal cookie filled with butterscotch chips. Drizzle with white chocolate and top with red and green sprinkles for a beautiful Christmas cookie with zero heat.
Other amazing cookie recipes to try…
- Coconut Butterscotch Cookies
- Reese’s Peanut Butter Cookie Cups
- Whipped Shortbread Cookies
- Chewy Bars
- Rice Krispie Cookies
- Birthday Cookie Cups
Do you have any amazing cookie recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 1 package (227g/8oz) of semi-sweet chocolate squares, cut into quarters
- 1 package (170g/6oz) of white chocolate squares, coarsely chopped
- 1/4 cup butter
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup flour
- 1 cup chopped walnuts (optional)
- Add the semi-sweet chocolate to a microwave safe bowl and cook on medium for 3 minutes to partially melt. Stir until chocolate is completed melted. Add in butter and stir to combine.
- In a large bowl, add the chocolate mixture, sugar, eggs, flour and mix together.
- Stir in white chocolate and walnuts.
- Drop in heaping teaspoons on an ungreased cookie sheet and bake in a 350F oven for 12 minutes.
- Transfer cookies to a wire rack to cool completely.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 21mgSodium: 26mgCarbohydrates: 12gFiber: 1gSugar: 9gProtein: 2g