Diamond Chocolate Walnut Crinkle Cookies


An Official Recipe

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Jane from Saginaw, MI made these warm gooey cookies for her son. He folded his own laundry for a week straight.


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15 Min


  • 5 oz
    bittersweet chocolate, chopped
  • 2 oz
    unsalted butter, softened
  • 1/4 c
    100% cocoa powder
  • 1 1/2 c
    all purpose flour
  • 3/4 tsp
    baking powder
  • 1/4 tsp
    kosher salt
  • 2 large
  • 2/3 c
  • 2 Tbsp
  • 1 tsp
    pure vanilla extract
  • 1/2 c
    powdered sugar
  • 30
    Diamond of California Walnut Halves

How to Make Diamond Chocolate Walnut Crinkle Cookies


  1. Put chocolate and butter in a medium, microwave-safe bowl. Melt on high 1 minutes, stir until smooth. Set aside. Whisk together the cocoa powder, flour, baking powder, and salt in a medium bowl. Using an electric mixer, whisk together the eggs and sugar for 2 minutes. Reduce to low speed and stir in the melted chocolate, coffee and vanilla. Stir in the dry ingredients, being careful not to overmix. Refrigerate the dough until firm, about 1 hour.
  2. Preheat oven to 350°. Form the dough into 1 tablespoon-sized balls. Put the powdered sugar in a bowl and roll each of the balls in the sugar. Place on parchment-lined baking sheets 3 inches apart. Once the sides have begun to crackle, about 8 minutes, place walnut half on top and gently press in, bake until crackles form on top. Remove from the oven and let sit on cookie sheet for 1 minute, move to wire rack to cool completely.
  3. Store in an airtight container at room temperature.

Printable Recipe Card

About Diamond Chocolate Walnut Crinkle Cookies

Course/Dish: Cookies Chocolate
Main Ingredient: Nuts
Regional Style: American
Collection: Holiday Baking

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