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!
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.
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