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!)

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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


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


  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.

overhead image of brownie walnut cookies


  1. I’ve never been first to comment on anything! Lol

    These cookies look absolutely stunning and delicious! My brother LOVES anything chocolate and my other sister LOVES chewy texture. I’ll be sure to be baking these as their homecoming gift!!

    1. Oops, I meant YOUNGER SISTER, not ‘other sister’

  2. Hi, Sally. Quick question: How come this recipe has baking powder, but it’s okay to use either unsweetened or dutch-processed cocoa powder?

    1. Victoria Starkey says:

      She actually explains this in her post 🙂

      1. Oh yeah!! I completely missed that part. Thanks! 🙂

  3. These look phenomenal! I can’t wait to give them a try. 
    Ps I’m baking your pineapple carrot cake while I’m writing this XD

  4. Yes, I am a brownie edge person too so I just might have to give these bad boys a try! Thanks for opening up even more culinary horizons Sally and may you be blessed with an easy labor and delivery!

  5. These would make lovely ice cream sandwiches! Just sayin. 🙂

  6. Brownie edges for the win! Can’t wait to try these!

  7. Sally, I am right there with ya! Brownie edges hands down! Looking forward to baking these!

  8. Can I just say, not only am I team brownie edge all the way, but CORNERS are even better! That is, as long as the brownies aren’t dry and burnt.

    These look insanely good!!! We’re hunkering down here in Houston for Hurricane/Tropical Storm Harvey’s arrival.

  9. Hi Sally, 
    Can you tell me in grams how much is 2 four ounces please? 
    Thanks! This cookies look great!! I must do them!! 

    1. I mean 2 four ounce bars 🙂 So 8 ounces!

    2. Aprox. 226 grams.

  10. I’m definitely an edge person – best of both worlds right so I’m completely on board with the brown x cookie idea. Love it  

    1. Oops, brownie x cookie I meant 

  11. I’m a member of the brownie edge family too! Lol
    These look seriously delicious! And I am so excited for cookie week. My birthday is Sept. 11…no better way than cookies to kick off my birthday week!! Yay!!

  12. The brownie corners are the best ! Will d finitely be trying these! Thanks for the recipe!

  13. I love brownie edges and corners. I found a Baker’s Edge Pan (zig zag/all edges) at a thrift store and can’t wait to try it 🙂 These cookies look absolutely yummy and I can’t wait to try them too!

  14. Victoria Starkey says:

    While I’m a brownie center person all day long, these cookies will unite center lovers and edge lovers alike. Melted chocolate in cookie dough? YES. So much yes. Looks like I’ll be adding a few more ingredients to my grocery list for tomorrow…

    1. YESSS! 🙂 Happy shopping and I hope you love them!

      1. Victoria Starkey says:

        Reporting back: easily the best and most decadent cookies I have ever had in my entire life. I’m obsessed. And they actually do taste like brownies!

  15. Stella @ Stellicious Life says:

    These cookies look so tempting, I’m sure I wouldn’t be able to stop at 3 or more ;-P I love crispy and crunchy witha fudgy middle, so these are right down my alley. Thanks for sharing them and not waiting ’till September (even if it’s only a few days away 😉

  16. Patricia @Sweet and Strong says:

    OMG Sally, brownies are like my favorite thing EVER!  I can’t wait to try these, I’m always all about the chocolate desserts!  I just made a double batch of your chocolate chip cookies to bring to a few gatherings this weekend, now I might need to make these too!

  17. Shawnna Griffin says:

    hey girl- these look amazing! y’all have a great weekend!

  18. Janet Fickeissen says:

    I bought chocolate extract for a recipe: by the time I found the extract in a store, I had lost the recipe. Have you ever used chocolate extract to intensify the chocolate flavor?

    1. No, I haven’t. But sounds like something fun to experiment with!

    2. Janet Fickeissen says:

      Well I tried it, decreased the vanilla, added chocolate extract and used bittersweet chocolate bars because that’s what I had.  They are chocolate to the nth degree!

  19. I certainly do love the crisp edges but also the chewy middle!  I’ve been wanting to find a brownie cookie recipe for some time now!  Question for you, while I love walnuts in my brownies, I have a son who is allergic to peanuts and several tree-nuts, so I try to keep everything nut-free.  Will this recipe work without the walnuts?  Can’t wait to make these!

    1. Yes, this will work without the nuts too! Hope you both love them!

  20. These look awesome! I have an absurd amount of cocoa powder in my pantry so I have a great excuse to make these 🙂

  21. Wow these cookies look so rich, decadent and amazing! Some people don’t like nuts in their cookies or brownies, but I am definitely NOT one of those people. I too am also a brownie edge person – I find the edge pieces a little bit fudgier, if that makes any sense at all. Can’t wait for Fall for several amazing reasons, and your cookie cookbook is definitely up on that list 😉

    1. It makes total sense 😉 Glad there are other edge people out there!!

  22. It really is all about the texture isn’t it? I’m an edge lover too. A local grocery store bakery makes a peanut butter bar with chocolate frosting that has the best chewy texture I’ve ever experienced. The flavor is good, although it does have the slight chemical taste of preservatives or whatever it is that I find in a lot of prepackaged or bakery items. However, the chew is so addictive that I don’t even care! That chew makes me a crazy person.

    1. Then you have to try these!! No chemical taste 😉

  23. Definitely an edge person which works out great because my friends like to cut the center out before anyone else can get to them 🙂

  24. Well, as you know, I don’t usually comment on the photography, but you are doing great! The black on black on black (cookies/plate/background) doesn’t seem like it would work, but it absolutely does! You are doing so good stepping outside the box with the photography!! And, of course, the cookies look amazing and I will definitely be trying them.

  25. Cookie dough chilling in the fridge as we speak. Will report soon with the results! Super excited! 🙂

    1. Perfect chewy brownie-y cookies! Uses 1 tbp measuring scoop and baked for 9 mins. Sending you picture on Instagram! Thank you 🙂 

  26. These cookies looks ridiculously amazing!


  27. These look so awesome, thanks for posting!! Enjoy your last few pre-baby baking adventures 🙂 Little baby is going to love to bake with you!

    1. We cannot believe my due date is so soon! Thank you for the kind message 🙂

  28. WHY?! Why did you post this delicious looking cookie when I’m supposed to be on the Keto/Carb diet?! I may have to cheat for this one….brookie! (lol!) Ah! It looks so delish!

    1. Worth cheating if you ask me 😉

  29. Definitely a brownie edge person here – I need to try these!

  30. I’m in heaven, I just want to eat the dough…chilling right now I love all your recipes Sally, thank you!!

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