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, a pan of traditional brownies has varying textures. You have slightly crisp and chewy edge brownies with softer, fudgier brownies in the center. When you bake brownies as cookies, you get both in 1. A super chewy and textured edge with that beloved fudge center.
Brownie cookies > brownies. (A bold statement!!!!!)
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 dutch-process vs. natural cocoa powder? 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! Just like we do in peanut butter filled brownie cookies, you’ll start by melting 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.
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).
More Chocolate Cookies to Try
- Brownie Cookies (similar to today’s recipe, but plain)
- Double Chocolate Chip Cookies
- Chocolate Chip Cookies
- Peppermint Mocha Cookies
- Chocolate Sugar Cookies (the chocolate version of my beloved Sugar Cookies!)
Super fudgy, thick, chewy, and rich brownie cookies with big chunks of chocolate and walnuts!
- 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
- 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!).
- Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
- 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.
- 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.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- 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 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools: KitchenAid Stand Mixer | Hershey’s Cocoa Powder | Baker’s Semisweet Chocolate Bars | Silpat Baking Mat | Cookie Sheets | Cooling Rack | Black Plates
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: brownie walnut chunk cookies