Disclaimer: this post is sponsored by Imperial Sugar. I received sample products for recipe development, however all opinions are honest and my own.

The final installment of this year’s #Choctoberfest: double chocolate walnut cookies. They taste just as good as they sound! I’m not sure when the idea for these cookies came to mind, but I knew  they needed to happen.

I have a confession for everyone though: I’m not a very good cookie baker. Sure I make hundreds of sugar cookies and decorate them at Christmas, but I’m talking about regular, ordinary, every day drop cookies. Take chocolate chip cookies. I’m actually horrible. It doesn’t matter what I do, they end up spreading on the pan and are thin and weird and just not what I was craving. Now every time I make cookies I have a fear that when I open the oven door I’m going to find a giant mess of cookie on the sheet instead of 9 cute puffed up little cookies.

I’m happy to report this recipe was a cookie success! I’m a big fan of nuts in desserts, but especially walnuts (remember my Walnut Pie from last Thanksgiving?).  I wanted a thick chewy chocolate cookie, with melty chocolate chips throughout. Then I wanted the crunch from the walnuts and a nice sprinkling of sea salt on top to tie all the flavors together. Plus I wanted a recipe that doesn’t make a lot of dishes because that is my least favorite part of baking. This recipe delivered on all counts.

It’s been awhile since I’ve baked, mostly because I hate heating up the house with the oven in the summer. Now that I’ve been making all these #choctoberfest goodies I’ve remembered how much fun it is to bake for other people! Imperial Sugar is celebrating 175 years this year. 175 years of baking and sharing those treats with the ones you love. I brought these cookies and the Nutella Pie to work, and I think I’m my coworkers’ new favorite.

There are only a few days left to enter the #choctoberfest giveaway, so make sure you hop over there if you haven’t already. Thanks for letting us share all these chocolate recipes with you! And thanks Imperial Sugar, for another great event.

~Stephanie

Double Chocolate Walnut Cookies (recipe adapted from Saving Dessert)

• 2 cups flour
• 1/2 cup cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 tbsp butter
• 1 cup Imperial brown sugar
• 1/2 cup Imperial granulated sugar
• 2 eggs
• 2 tsp vanilla
• 1/2 cup chocolate chips
• 1 cup chopped walnuts

1. Preheat oven to 325 degrees.
2. In a small mixing bowl, combine flour, cocoa powder, baking soda and salt.
3. In separate mixing bowl with electric beaters (or stand mixer) cream the butter and both sugars until smooth. Add both eggs and continue to beat an additional minute. Slowly add the dry ingredients and mix for 30 seconds.
4. Add the chocolate chips and walnuts and stir by hand.
5. Refrigerate for at least 1 hour.
6. Roll dough into tablespoon sized balls and place on parchment lined baking sheet. Gently press balls to flatten slightly.
7. Bake 15-18 minutes, until edges are set but middle is still soft.
8. Cool on wire rack.