Brownie Walnut Chunk Cookies

stack of brownie walnut cookies

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.

overhead image of brownie walnut cookies on a black cooling rack

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.

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!!!!!)

chopped chocolate on a wood cutting board, butter, eggs, and cocoa powder

2 images of pouring melted chocolate into wet ingredients in a glass bowl and chocolate cookie dough with walnuts and chocolate chunks in a glass bowl

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.

brownie walnut cookie dough balls on a baking sheet lined with a silpat baking mat

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. Spread chopped walnuts onto a lined baking sheet and bake for about 8 minutes at 300°F (149°C).

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.

overhead image of brownie walnut cookies

brownie walnut cookies on a black plate

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

Print
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overhead image of brownie walnut cookies

Brownie Walnut Chunk Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts!


Ingredients

  • 2 four ounce bars (226g) semi-sweet chocolate, coarsely chopped
  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 1/3 cup (27g) 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 pure vanilla extract
  • 1 cup (125g) chopped walnuts
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  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!

Notes

  1. Make Ahead Instructions: 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.
  2. Special Tools: KitchenAid Stand Mixer | Hershey’s Cocoa Powder | Baker’s Semisweet Chocolate Bars | Silpat Baking Mat | Cookie Sheets | Cooling Rack | Black Plates
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

overhead image of brownie walnut cookies

235 Comments

  1. Hi sally.

    Can I chop up plain cooking chocolate and use instead of chocolate chips.
    Does that work.
    Thanks… for these heavenly Recipes as always

    1. Stephanie @ Sally's Baking Addiction says:

      You can! It will be like little pools of melted chocolate in the cookie – yum!

  2. Hello Sally, This is Hannah, I was wondering if I don’t have chocolate bars can I use something else, like more chocolate chips or not? Sounds super tasty!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Hannah, The base of this recipe is the melted pure chocolate, so I don’t recommend skipping it!

  3. Hi Sally!
    Can I use almonds instead of walnuts?

    Thanks so much!

    1. Hilari @ Sally's Baking Addiction says:

      Definitely- use the same amount (1 cup) of chopped almonds!

  4. These are bomb!! The brownie/cookie mix is perfection. I chilled my dough for an hour, and it wasn’t too hard to form into balls. But, they didn’t flatten at all during the bake. Was it chilled too long perhaps? No matter the look, these tasted delicious–especially the next day! You truly have a gift, Sally. Love all your recipes 🙂

  5. Hey Sally!
    I made these today and they are delish! My first batch did not flatten out, so before they went in the oven i would flatten them manually. They also were pretty sweet. So i think next time i would cut down the brown sugar and put less chocolate chips in them. Do you think the subtraction of 1/4 or 1/2 of brown sugar would drastically change the texture? Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Tiana, Thank you so much for trying the brownie cookie recipe! Try decreasing to 3/4 cup of sugar total. I suggest 1/4 cup granulated and 1/2 cup light brown.

      1. Awesome! I am SO going to make these again with the sugar adjustments! Thank you for promptness in replying!

  6. Lovely cookies! I used white chocolate chips. Question: they were still very liquid after 12 minutes – is that right?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Marlon, You want to bake the cookies until the edges appear set, but yes, the centers will look a little soft. All ovens are different so don’t be alarmed if yours take an extra minute or two.

  7. Hi Sally

    Can you please tell me the cocoa percentage in the chocolate you have used (semi sweet)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Hina, Semi-sweet contains 35 – 45% cacao. If you wish you can read more about different types of chocolate in the post Baking with Chocolate.

  8. Hi Sally, I make this recipe today and my husband love them!!! thank you!!!!

  9. Hi! Generally in baking using walnuts, do we use raw or roasted?

    1. Hi Fiona, it depends how much flavor you’d like. Raw would be best since roasted nuts have already been roasted. Toasting on top of that flavor is fine, though.

  10. Hi Sally, I baked this brownie walnut cookies today. I refrigerated the dough for 4 hours before I roll it into the ball each before baked. But my problem is the dough spread quite a bit and it turned out too flat and cookies are not thick likes yours in the photo. I prefer the thicker cookies, any advice to make the thicker cookies and not spread too much?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Tang, Make sure that your butter isn’t too warm. Room temperature butter is usually cooler than you think! You can also take a look at these 10 Guaranteed Tips to Prevent Cookies from Spreading to help troubleshoot. If you notice they are still thin no matter what you try to do, add a little more flour when you make them again. Even an extra 1/4 cup will definitely help!

  11. Hi!!! Can I double the recipe? will that be an issue? Thanks!!

    1. Sure can! The dough will be pretty heavy and thick, so I recommend reducing the chill time to just 15 minutes or skipping it entirely.

  12. Absolutely delicious!!! This recipe is a keeper for sure. Thanks for sharing

  13. Does this dough freeze well (unbaked)? Thanks!

    1. Hi Sally!

      Will it be okay if I reduce the chill time or not chill at all to save time? Also I am baking this for around 40 people, would you recommend I double the recipe or do it in two different batches with minimal or no chill time? Thank you

  14. THE cookie recipe !! Thank you Sally.. You did it again. My son’s favorite.

  15. Hi Sally!
    First of all thanks for sharing this amazing recipe with us! Honestly, these cookies are the best I’ve ever tasted in my whole life. No other cookie can hold a candle to these babies!
    I was playing around with the recipe a little but don’t really know enough about the science of baking 🙂 I was wondering whether you had ever experimented with white chocolate in cookies? I am not talking white chocolate chips, but substituting the melted dark chocolate with white chocolate. Do you think that might work?

    Thanks and cheers
    Josefine

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Josefine, We are thrilled you enjoy these cookies so much! Unfortunately, it’s not a simple switch from regular chocolate to white chocolate. It would take additional recipe testing for us to give you a confident answer on how to alter the recipe. If you want a starting point to experiment, you can see how we changed brownies to white chocolate brownies (replaced the cocoa powder with more flour, increased the amount of melted chocolate, lowered the amount of sugar, etc). Let us know if you try it!

  16. Hi Sally,
    I am not a professional baker, but I highly enjoy baking desserts. So I love doing it myself, and one thing is that I love to do it manually without using mixers, unless inevitable. So I usually prefer to replace the electrical mixer with a manual one or do it myself. Is it possible to do so with this recipe? I never used an electrical mixer with the cookies I usually do.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Fadia, you can certainly mix it by hand if you prefer, but it will take quite a bit of arm muscle! Particularly when it comes to properly creaming the butter and sugars. Let us know how they turn out for you.

      1. Thank you!! Yes suree!!! will share my experience

  17. I made these today and all I can say is WOW!!! I was looking for a brownie recipe to make for Mothers Day and as always I came to your site to search for a recipe and low and behold I came across this one. forget making brownies this is perfect. This recipe is a keeper just as it is written. I wouldn’t change a thing. I was a little concerned after reading the comments about it maybe being a little too sweet, it’s not at all. I have yet to bake something that I didn’t like on this website. Thank you Sally for all the wonderful recipes.

  18. Can I leave out the walnuts and keep the recipe the same or will that affect the texture?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jane! We recommend following this Brownie Cookie recipe instead!

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