Mary Granfield’s Chocolate Walnut Cookies

Containing unsweetened chocolate, semi-sweet chocolate and semi-sweet chocolate chips, these cookies are a chocoholics dream come true: my daughter Lauren says “I would seriously kill someone for these cookies”. My plan was to give a few to my kids and bring the rest to Mary, who claims she doesn’t get to eat them often enough. Needless to say, they never made it to Mary’s.

Mary Granfield’s Chocolate Walnut Cookies
Prep time: 
Cook time: 
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Serves: 4 dozen
  • 2 ounces unsweetened chocolate
  • 6 ounces semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 2 teaspoons finely ground coffee beans
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ cup all purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • 2 ¼ cup lightly toasted and cooled walnut pieces
  • 1 cup (6 ounces) semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the unsweetened and semi-sweet chocolates (not the chocolate chips) and butter in the top of a double boiler and cook over low heat until melted. Set aside to cool.
  3. Place the coffee, sugar and eggs in a mixing bowl and using a whisk or rotary beater, whip until the mixture increases in volume and lightens in color, about 4-5 minutes.
  4. Add the vanilla and cooled chocolate mixture and mix until well combined.
  5. Add the flour, baking powder and salt and mix until just combined.
  6. Using a wooden spoon or spatula, stir in the walnut pieces and chocolate chips. The mixture will be very thick and heavy and you are sure to think you have done something wrong.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet.
  8. Transfer the cookie sheet to the oven and bake until just done, about 8- 10 minutes.
  9. Transfer to a rack to cool for at least 30 minutes.