Brownie Walnut Chunk Cookies

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

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

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

How to make super fudge walnut chunk brownie cookies on

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

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

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

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


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


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 (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 pure vanilla extract
  • 1 cup (125g) chopped walnuts
  • 1/2 cup (90g) semi-sweet chocolate chips


  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!


  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.

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

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


  1. Sally, these cookies are FABULOUS! All the chocolate chips and walnuts…these have to be a new favorite! And I love how thick they turned out! In fact, I used your tall cookie trick and the baked cookies were SO thick (literally still lumpy pillars!) I had to press them down a little with a spoon 😀 They taste just like brownies! Mmmm. Yum! I will definitely be making these again; pretty soon, I’m sure. We have a weekly connect group, so I have the perfect excuse… 😉

  2. Sally, can I substitute crushed candy canes for the walnuts to make a chocolate peppermint cookie? And add some peppermint extract in exchange for some of the vanilla? Thanks!

  3. Hum… pregnancy cravings?? Did I miss something??

    Oh and those cookies/brownies look scrumptious. I’ve already warned my office they may be required to test for quality control.

      1. Haha, I noticed that afterwards. Guess I hadn’t found that recipe yet and thought it was a new post…

  4. Wow! These look awesome & my hubby would love! I will try to make them this afternoon as a surprise tonight! He loves pecans over walnuts so I wouldn’t think I would have to do any adjusting!?! Could you tell me if & why I have to chill the dough? Always curious if needed & the reason! Thanks so much for another great recipe !

    1. Yes, pecans will work also! You need to chill the dough so that they don’t turn into flat over-spread cookies when you bake them 🙂

  5. I just made the cookies….SIMPLY amazing, delicious, soft, chewy, omy goodness…I can not say anything wrong with them…other than they disappear to fast….lol…Yummy, Yummy…I am so impressed….

  6. Hi Sally,
    The taste of the cookie is super but My cookies are all spreading into thin sheets and even after chilling it’s not getting rht

  7. I had the same problem as a few others did – the dough turned hard as a rock after chilling, even after it had sat out on the counter for a while I couldn’t scoop it and had to chip chunks of dough out of the bowl with a knife. They didn’t spread at all when baking and came out looking exactly as they did when they went in. I’m not sure what I did wrong as I followed the directions exactly, double checking several times along the way. I’d love to try them again, any thoughts on what I might’ve done wrong?

    1. Hi Andrea! Could be a few things such as over-measuring the flour, cocoa powder, or using a different brand of chocolate. (I recommend pure baking chocolate such as Baker’s brand). To fix for next time, skip the chilling and roll/bake the cookies right away. It’s a guaranteed fix. 🙂

  8. Hi Sally,
    I have a question. If I bake these cookies and ship them overseas will they stay ok at room temperature for 4-5 days? My husband is overseas right now and I want to send him these cookies for his birthday.

  9. Hi Sally: These cookies are absolutely delicious! I did have a hard time rolling the cookies into balls. I used baking chocolate but the dough hardened after an hour in the fridge and was difficult to scoop out and then roll. I think next time I will roll the cookies and then refrigerate to prevent too much spread. It must be due to the type of chocolate that I am using. Do you have an ideas on this? Thanks!

    1. Hi Sherin! You can, yes, but the cookies will spread out more. (Which should be fine because these are very thick cookies anyway!)

  10. hi sally! made this recipe SO many times and our tastebuds fallin love every single time! just a qn tho – my mum and nieces prefer super crunchy cookies, wht do you suggest getting these there? (even tho i personally thk it defeats thepurpose of a brownie cookie haha!)

    1. Hi Dee! I would skip the chilling and bake the cookies for an extra minute. Or until the edges seem nice and crisp. 🙂

  11. Hi Sally,
    Instead of melting dark chocolate, can I just add extra cocoa powder? Would the recipe still work? Please let me know what you think! Thanks!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally