Preheat the oven to 350° Fahrenheit and position a rack in the center of the oven.
Cover 2 baking sheets with parchment paper (baking paper) or a silicone baking mat.
Combine the butter, granulated sugar, cream cheese and cocoa essence in a large mixing bowl. Using a hand mixer or stand mixer with the paddle attachment, whisk the ingredients on medium speed until a light cream color and the texture looks fluffy.
Add the all-purpose flour and baking soda. Use a spoon or spatula to combine the wet and dry ingredients and stir until the dough comes together.
Fold in the chocolate sprinkles and chopped walnuts until just combined.
Using a medium-sized (2 tablespoon) cookie scoop, scoop out cookie dough and roll into a ball in the palm of your hands. Place the cookie dough ball on the prepared cookie sheet, leaving 2 inches of space between each cookie.
Bake for 11 to 14 minutes until the edges look golden brown. Rotate the baking sheet halfway through to ensure the cookies bake evenly.
Let the cookies rest on the cookie sheet for 10 minutes, and then allow cooling on a cooling rack for another 10 minutes. Serve warm or at room temperature with a glass of milk.
