These nutty and fudgy chocolate chip cookies contain good-for-you ingredients so you can feel better about indulging. It’s the perfect treat to make (and eat!) with kids!

This post contains affiliate links. Full disclosure is at the bottom of the article.

When my son was in kindergarten, made one recipe per month from scratch as part of their curriculum. During the year, they made these fudgy chocolate chip cookies, and when he came back home that night, he requested we’d make them again. Although I already had a pretty sizeable list of go-to chocolate chip cookie recipes, we fell in love with this version of the CCC for its intense chocolatey flavor and the added crunch of the nuts. I adapted the school recipe to use less sugar and more good-for-you ingredients, but the resulting cookies are just as gooey, fudgy, and satisfying.

Print Recipe Pin Recipe

Nutty and Fudgy Chocolate Chip Cookies

These nutty and fudgy chocolate chip cookies contain good-for-you ingredients so you can feel better about indulging. It's the perfect treat to make (and eat!) with kids!

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins

Servings 36 cookies

Author Marie Asselin, FoodNouveau.com

Ingredients

US Customary / Metric

• 1 ½ cups whole wheat flour
• ½ cup cocoa powder
• 1 tsp baking soda
• 1 tsp kosher salt, or fine sea salt
• 1 cup butter, room temperature, or margarine
• ⅔ cup granulated sugar
• ⅔ cup packed brown sugar
• 1 tbsp pure vanilla extract
• 2 large eggs
• ¼ cup milk
• 1 cup coarsely chopped unsalted walnuts, pecans, toasted hazelnuts, or shelled pistachios
• 1 cup dark chocolate chips, or milk chocolate chips

Instructions

• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• In a small bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
• In a large bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until smooth and fluffy. Incorporate the eggs one after the other. Add half of the dry ingredients, then beat on low just to combine. Incorporate the milk. Add the remaining dry ingredients and beat on low speed just until a few streaks of flour remain visible. Add the nuts and chocolate chips and mix just to incorporate.
• Using a 1½ tbsp (22 ml) capacity cookie scoop (or a regular spoon), portion the dough, setting the mounds 2 in (5 cm) apart on the prepared baking sheets. (See freezing tips below.)
• Bake for 12 minutes, or until the cookies are just set around the edges but still soft in the center. Transfer to a rack and let cool for 10 minutes (the cookies will finish setting as they cool.)
• SERVING: Enjoy these fudgy chocolate chip cookies while they’re still warm and gooey. Reheat in the oven for a few minutes, or in the microwave for a few seconds, before serving.
• STORAGE: Store these cookies in an airtight container at room temperature for up to 3 days.
• FREEZING TIPS: Portion out all the cookie dough, setting the mounds close together on a parchment paper-lined baking sheet. Freeze overnight, then transfer to an airtight container or freezer-friendly storage bag. The cookie dough will keep, frozen, for up to 3 months. Bake the cookies from frozen, adding 1 to 2 minutes to the baking time.

Did you make this?

Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.