Addictive Recipes from a Self-Taught Baker

Brownie Walnut Chunk Cookies

Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

So I was originally going to share this recipe in mid September as part of a “cookie week” I’m planning for Sally’s Cookie Addiction release. (September 11th – 15th… all cookie recipes… get ready!!!) Upon 1 bite… and I legit mean 1 bite… I knew it would be wrong… no, *a crime* to make you wait any longer than necessary to taste these ridiculously rich gems.

And chocolate desserts, of any kind, usually aren’t my weakness! You know that! I would blame pregnancy cravings, but in reality… these brownie cookies are just REALLY DARN GOOD.

Aaaaaaaand…. drool.

Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

I know what you’re thinking. What’s the point of a brownie… cookie? Why not just have a brownie? Or a cookie? Why both? WELL WELL WELL. Let me lay my thoughts on ya.

I’m a brownie edge person. They have all the chewy texture. The center brownies are cool and all, but each bite is the same. They’re gooey and fudgy, but where’s the *bite*? Some folks (maybe you!) crave a consistent texture from edge to center but I don’t. I want a fudgy texture with a hefty side of chew.

What about you? A brownie edge or a brownie center person? I feel like there are very little edge peeps. 🙁

But why a brownie… cookie? Well, when you bake brownies as cookies, you get the best of both worlds. A super chewy edge and that familiar soft fudge-like center everyone loves. Brownie cookies > brownies. (A bold statement!!!!!)

How to make super fudge walnut chunk brownie cookies on sallysbakingaddiction.com

How to make super fudge walnut chunk brownie cookies on sallysbakingaddiction.com

This recipe stems from an older recipe on my website: death by chocolate peanut butter chip cookies. I based the recipe off of an America’s Test Kitchen recipe a few years ago. This time, I subbed a little cocoa powder for flour. I found that this teeny tiny increase in cocoa powder gave the brownie cookies an even deeper chocolate flavor (of course). And for that cocoa. Remember the difference between natural cocoa and dutch-process cocoa? Things are pretty important when we use baking soda (BASE) in the recipe as natural cocoa (ACID) reacts with it. However, it’s not that big of a deal when using baking powder (like today) because the recipe doesn’t need that extra acid (from natural). I know it’s confusing. Basically, today, we can use either dutch-process or natural in the brownie cookies.

Cookies are delicious chemistry!

Speaking of chocolate. The base of this recipe is… pure chocolate! You’ll melt down 8 ounces of the good stuff and mix it right into the dough. So just like how any ordinary cookie recipe begins by creaming butter and sugar together… but we’ll also add melted chocolate. I like to use a quality chocolate from the baking aisle like Ghirardelli or Baker’s. The melted chocolate paired with brown sugar and eggs creates a remarkably moist center. Just want you center-brownie-lovers crave!

“Indulgent” doesn’t even cover it.

“Excessively decadent” is more like it.

How to make super fudge walnut chunk brownie cookies on sallysbakingaddiction.com

Because texture clearly rules all, I threw in a generous amount of walnuts. If you have an extra few minutes, give the chopped walnuts a quick toast in the oven for added flavor. And it might seem like overkill to add more chocolate to the already mega-fudgy dough, but is it truly dessert if there’s no overkill happening?! So yeah, you’ll add a handful of chocolate chips too.

It IS Friday after all.

Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

TGIF. (And get excited for September’s cookie week!)

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Hershey’s Cocoa Powder | Baker’s Semisweet Chocolate Bars | Silpat Baking Mat | Cookie Sheets | Cooling Rack | Black Plates

Brownie Walnut Chunk Cookies

Ingredients:

  • 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (21g) natural unsweetened or dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (5 Tablespoons; 72g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) chopped walnuts
  • 1/2 cup (90g) semi-sweet chocolate chips

Directions:

  1. Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs!).
  2. Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
  3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
  4. On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 45-60 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  6. Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips or walnut pieces into the tops-- this is only for looks!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

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Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

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Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts! Recipe on sallysbakingaddiction.com

127 comments

  1. Made these the other day and they were gone in 2 days. My son absolutely loved them. I did substitute the walnuts for toasted pecans because I don’t really like walnuts. Fantastic recipe will definitely make them again 🙂

  2. I love these cookies so much I made them twice in one week! I used Hershey’s Special Dark cocoa powder, which is a mix of natural and dutch. I also subbed out the walnuts and semi-sweet chocolate chips for 1.5 cups of dark chocolate chips. SO good! I brought one batch to work and one to a get-together and both times they were a complete hit! These were also so easy to make, which I loved. Thanks for another great recipe, Sally!

  3. I made a batch yesterday and it’s gone today. I have to make more this weekend. The BEST cookies I have ever made.

  4. Left in fridge overnight. Even after sitting out for an hour, they were stil rock-hard. My shoulder actually hurts from scrooping/scraping them out! They didn’t flatten at all while cooking (and usually my cookies always spread) so they still look like balls of dough. Quite the disappointment after buying so much chocolate and walnuts! 

    I also agree with previous commenter that I do not appreciate having to print out ads on my recipes.

    • The same thing happened to me after only leaving them in the fridge for 45 minutes. Very disappointing especially since I re-read the recipe many times and am sure I did everything correctly.

  5. I was so excited to make these but they just didn’t turn out how I had hoped. The dough was really stiff and the cookies were small and crunchy. They had good chocolate flavor but the texture and size were not what I expected. The cookies didn’t spread at all while cooking. In the images above they look softer and like the dough spread out more – any suggestions for how to get a better result next time?

    • Hey Jen! Did you spoon and level the flour? Because it sounds like there’s a bit too much dry ingredients. You can sift the flour + cocoa powder before measuring next time. That should help!

  6. These are absolutely amazing! I made them for a charity bake sale, and they all sold out pretty quickly. I got so many compliments too!
    I did them without walnuts, to make them nut-free, but I will probably make them again with nuts.
    Thank you!

  7. Hello, just wondering,

    If you use baking powder for this dough, won’t it already react as it comes in contact with the eggs or moisture? So is it really okay to store it in the fridge for a few days?

    Also, i noticed that my cookies did rise to have a bit of thickness but collapsed so much when it was done so that they ended up so flat in the end. Maybe dutch or natural cocoa does make a difference? I have cocoa powder in the cupboard but don’t know what it is that’s why i thought it was perfect for this recipe.

  8. These were SOOO good and I’m not even a brownie person! Everyone at work loved them. Thanks Sally! (Also to everyone making these or any of Sally’s recipes – I highly recommend a kitchen scale – it has made baking a breeze!)

  9. The cookies came out deliciously. My only issue was that they didn’t really flatten out from the balls and are pretty hefty little cookies. They still taste really good though!

  10. Brownie center AND edge person, which makes these perfection! I need these in my life. Holy YUM.

  11. My daughter made these yesterday and they are delicious! She made half with walnut and half without. The crispness on the outside combined with the rich, smooth flavor on the inside made these one of the best cookies I’ve had in as long as I can remember. She said it was a quick, easy recipe-definitely a keeper! 

  12. These cookies look so delicious!

  13. *raises hand* I’m a brownie edge person, too! The corner is even better. 🙂 can’t wait to try these!

  14. These are like….dbc cookies.
    I just added 1tsp coffee powder and ommitted the choco chips ,as all the chocolatey goodness in this was way more than i can handle..yummy yummy yummy. This is my new method of feeding me some walnuts…so i consider this healthy(wink wink)

    I also made your smores chocolate fudge today (with white chocolate though) and peanut butter cake with choco frosting. Both from your very first book. As usual all your recipes were beyond awesome.

  15. Made the dough, froze most of it then baked as per.instructions and managed to get a chocolate fondant cookie because still gooey inside. It was amazing..thank you Sally

  16. Really, really, really good. It’s chocolate-y, crisp on the edges, soft in the middle, and addicting. Thank you for sharing this recipe! 

  17. Delicious and beautiful! I’m freezing these for Christmas cookie plates! Just discovered your blog and I’m in love with all of the recipes. I’ve also made your triple chocolate cake for my 3 year old’s birthday party and the pumpkin crumb cake muffins. I’m always concerned about altitude here in Colorado but your recipes have been fool-proof! Love what you’re doing- please keep it up!

  18. Hi there. Can I change the walnuts to crushed Oreo instead?

  19. Hi.’how much eggs do i use? It doesn’t state on the recipe.

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