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!)

Print

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 (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

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.

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

173 Comments

  1. So going to make these…maybe even right now! 🙂 I’m totally an edge brownie kind of gal! Can not wait for your new cookie cookbook! I have it on my Amazon wishlist already – thought it would make a great Christmas gift idea for Mom to buy for me… but can I wait that long to have it?! I don’t know… 😉

  2. Hi, Sally! these look adorably choco-lisious! As always, amazing post- thanks! I just ordered your cookbook- I am so excited- I have all your other ones! Your recipes have never failed to please… And I know they never will! Good luck with the baby, I can’t wait to see if he/she is a girl/boy! Oh, and I am definitely a brownie edge person (if i haven’t already finished the whole pan! Beleive me, I can & will!)- this is gonna make me sound like a nerd, but here is a brownie edge tip: Take the corners- you get 2 sides of chewy, and 2 sides of gooey chocolate heaven- please try this, and tell me what you think! Thank you,
    Amanda

    1. I vote for the corner piece too!!! Texture is so very important, especially in a brownie. Yum, yum, yum! These will be made, and likely devoured, this Sunday.

      Thanks for another fantastic looking recipe, Sally!

      1. They were a HUGE hit, Sally! My husband is usually patient when it comes to waiting for cookies to cool, but he took one when it was too warm and devoured the crumble it became! Haha.

        Have a fantastic night!

  3. Edge peep right here! After demolishing your Mom’s Gingersnaps, we are finishing (in record time) the rest of the cinnamon pumpkin oat cookies…next up are these! They look amazing!

    1. Oh my gosh you are choosing some of the BEST cookie recipes to make! I’m obsessed with my mom’s gingersnap cookie recipe and those pumpkin oatmeal cookies… no self control around those either!

    1. I don’t recommend it as chocolate chips contain stabilizers. They won’t melt down into the thin and smooth chocolate you need for the base of this dough.

    2. I used semi-sweet chocolate chips from Aldis and they melted nicely. These cookies just got out of the oven and look great.

  4. Hi Sally,
    Could you please tell me the butter measurement in terms of grams. Thank you. This seems to be the first time you haven’t put it in grams.

  5. Corners first, edges second, save the middle brownies for my loved one, LOL!  These brownie cookies look so yummy!

  6. Hi Sally,
    Could you please tell me the butter measurement in terms of grams. This seems to be the first time you haven’t put it in grams. Thank you.

  7. Happy to see a bigger batch recipe! I love your cookies, they are the vet on the net. But most batches yield 16 cookies. That probably seems like a lot to you and Kevin but as a family of 7 they are gone in a second.

    Heaven forbid we want to take cookies to a neighbor. Oye.

    Thanks for this one.

  8. Just made these and they’re sooooo good! And this is coming from a middle brownie person! I ended up using half unsweetened chocolate because I ran out of semi sweet and pecans because I like them better than walnuts.  They’re scrumptious!!  My cousins, niece , and husband are devouring them as soon as they come out of the oven 🙂

  9. I just made these and they turned out wonderful! Living in Switzerland it is usually hard to recreate American recipes since the ingredients needed arent available.. but I always use a little molasse and 150g of caster sugar and substitute the chocolate chips with normal dark chocolate that I cut into pieces and it works out very well! They turned out absolutely amazing and my friends loved them! Thank you so much for taking the time to share your wonderful skills and recipes with us! It is much appreciated and makes me and all the people around me so happy! So thank you for your work!

  10. “Decadent” describes these to a T. Made these today and they were a delicious chocolate hit with a wonderful texture. I didn’t use the nuts but subbed with a mixture of white, dark, and semi-sweet chips. Then sprinkled a little salt to help them from being too sweet since I wasn’t using nuts. Will definitely keep these in my recipe stash. So yummmmm. 

  11. Hi Sally, can I roll them into balls first before chilling? And would they then go straight from fridge to oven, or do they need to come to room temp first before baking?

    1. You can, yes! The dough will be a little sticky. No need to sit the cold dough balls at room temperature before baking then.

  12. The only part of the brownie I like is the edge! for some weird reason I’m not into brownies… I know it’s a crime but I make up for with an obsession of caramel. My hubby on the other hand will take brownie anything all the time!

  13. Holy chocolate!!!!! I made these today and added caramel with the walnuts bc I’m different 😉 They are so rich and fudgey, I cant even… THANK YOU THANK YOU!

    ps- I made your light chicken corn chowder in the slow cooker today too! I may be cooking my way through your blog! 🙂

  14. Hi i tried making these and they spread out too much! The dough was even chilled. I pressed the balls a little bit but that’s all.

    How to remedy when cookies spread out too much? Is my oven too hot or too cold? Am i baking too long? Although i watch it closely while baking and remove them while they’re still soft and barely set. i’m just worried about the size and they don’t look too nice.

    1. It wouldn’t be the oven– it’s the fat inside the dough melting too quickly. What type of chocolate did you use? I suggest chilling the dough for a little longer if you try to make them again 🙂

  15. Love your website and recipes – I have both your books and am counting the days until your new cookie book is available.  But I have to say that I really hate the advertising pictures that print out when I print your fabulous recipes.  It’s fine to show the products that you recommend on your site (this is, afterall, a business), but having to print this out along with your recipes is a waste of ink and paper for me.  Hope you will at least offer a way of avoiding printing this info.  Have a great Labor Day weekend.

  16. I’m following your Blog from germany and your recipes are so faboulus and so delicious!! I made these cookies just few hours ago and the are already gone – yummie! Thanks so much and all the best for the coming little one!!

  17. hello i tried chilling the dough, even freezing, and it still fell flat. love the texture though, super love the taste and the chewy fudgy feel- out of this world. i just really want tk remedy the flatness. :/

    I’m starting to wonder if it’s the eggs? I use eggs prolly medium-ish, so around 42-43g, and for this recipe i used around 60g?

    Also, is it okay to ask why there is no baking soda required for this? Thanks. I am obsessive over thos since it tastes so good it would be a waste not to perfect it.

  18. Hi Sally, I just took them out of the oven – GREAT!!!!!!!!!! I only used 200 g of chocolate (chocolatate bars are 100g/piece where I live and I did not want to open a third bar) and about 100 g of brown sugar, no white sugar – they are still wonderful, sweet and oh-so-chocolaty! I love all your cookie recipes, they always turn out great! Thank you so much!

    1. I have to add: they are even better on day 2! That is, if you did not already finish them on day one – but it’s absolutely worth saving some!

  19. IF am short on time, do you know if these would work well by putting them in the muffin tins and baking them like your chocolate chip cookie dough versions? If so, would it be the same amount of dough and bake time as those cookies? 

  20. Loved this cookie. We are planning our Annual Garden Club September Tea and I have all kinds of recipes that I sent to committee members. Already I received a phone call of this tested recipe and an invite to sample, and I must say it was so delish. (no surprise there!)Thanks so much! These 80 year olds usually don’t have computers and I have to explain what a food blogger is and it’s been so much fun in this preparation stage. Thanks again, Sally. I’ll be making your Glazed Apple Crumb Muffin mini, the Banana Cake with cream cheese frosting. Can’t wait!

  21. And Sally, I’m so happy for your news of the baby girl coming shortly. Congratulations to you and your husband. You are so blessed with so many gifts….the little girl will be a follower in your kitchen of knowledge and goodies.

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