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Double Chocolate Walnut Cookies

Make these cookies when a major chocolate craving hits. We used dark chocolate and our nutty Sifted Spelt Flour, but experiment with different flours and chocolate to make this recipe your own. 

Double Chocolate Walnut Cookies
~ makes approx. 24 cookies

1 cup (228g) butter, softened
1 1/2, (324g) cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups (276g) Flourist Sifted Spelt Flour
2/3 cup (65g) cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 cups (330g) semisweet chocolate chips
1/2 cup (60g) finely chopped walnuts (optional)
A few pinches of flakey salt 

Preheat oven to 350 degrees. In a large bowl, beat the butter, sugar, eggs, and vanilla until light and fluffy. Combine the Flourist Sifted Spelt Flour, cocoa, baking soda, chopped nuts, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Top with flakey salt if desired. 

Bake for 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.



These are tasty! I halved the recipe and tweaked it a bit- inspired by your chocolate rye banana bread and to make them vegan. I used Miyoko’s vegan butter instead of real butter, I used mashed up banana instead of egg, and I used Flourist rye flour instead of Spelt. YUM! :)

Marcia Carlyn

A note about these cookies – to get 24 cookies, you need to make small golf ball sized balls for each cookie. If you use a teaspoon, as it says in the recipe, it will make lots more. I made them using Red Spring flour, Guittard milk chocolate pieces, and Valrhona dark chocolate cocoa. Wow, they are amazing! Maybe with a little Ernest’s Salted Caramel ice cream? Or their new Cherry Goat Cheese ice cream.

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