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.

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. 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.

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!)

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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 (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


Comments are closed.

  1. Made these the other day and they were gone in 2 days. My son absolutely loved them. I did substitute the walnuts for toasted pecans because I don’t really like walnuts. Fantastic recipe will definitely make them again 🙂

    1. So glad they were a hit! I bet the toasted pecans were wonderful!

  2. I love these cookies so much I made them twice in one week! I used Hershey’s Special Dark cocoa powder, which is a mix of natural and dutch. I also subbed out the walnuts and semi-sweet chocolate chips for 1.5 cups of dark chocolate chips. SO good! I brought one batch to work and one to a get-together and both times they were a complete hit! These were also so easy to make, which I loved. Thanks for another great recipe, Sally!

  3. I made a batch yesterday and it’s gone today. I have to make more this weekend. The BEST cookies I have ever made.

  4. Left in fridge overnight. Even after sitting out for an hour, they were stil rock-hard. My shoulder actually hurts from scrooping/scraping them out! They didn’t flatten at all while cooking (and usually my cookies always spread) so they still look like balls of dough. Quite the disappointment after buying so much chocolate and walnuts! 

    I also agree with previous commenter that I do not appreciate having to print out ads on my recipes.

    1. The same thing happened to me after only leaving them in the fridge for 45 minutes. Very disappointing especially since I re-read the recipe many times and am sure I did everything correctly.

    2. Wish I had read comments. In the fridge for an hour. Three hours still can’t scoop. These are for a bbq tomorrow. Hope I can bake sometime tonight.

  5. I was so excited to make these but they just didn’t turn out how I had hoped. The dough was really stiff and the cookies were small and crunchy. They had good chocolate flavor but the texture and size were not what I expected. The cookies didn’t spread at all while cooking. In the images above they look softer and like the dough spread out more – any suggestions for how to get a better result next time?

    1. Hey Jen! Did you spoon and level the flour? Because it sounds like there’s a bit too much dry ingredients. You can sift the flour + cocoa powder before measuring next time. That should help!

  6. These are absolutely amazing! I made them for a charity bake sale, and they all sold out pretty quickly. I got so many compliments too!
    I did them without walnuts, to make them nut-free, but I will probably make them again with nuts.
    Thank you!

    1. I’m so happy that they were a hit!!

  7. Hello, just wondering,

    If you use baking powder for this dough, won’t it already react as it comes in contact with the eggs or moisture? So is it really okay to store it in the fridge for a few days?

    Also, i noticed that my cookies did rise to have a bit of thickness but collapsed so much when it was done so that they ended up so flat in the end. Maybe dutch or natural cocoa does make a difference? I have cocoa powder in the cupboard but don’t know what it is that’s why i thought it was perfect for this recipe.

  8. These were SOOO good and I’m not even a brownie person! Everyone at work loved them. Thanks Sally! (Also to everyone making these or any of Sally’s recipes – I highly recommend a kitchen scale – it has made baking a breeze!)

  9. Jillian Alfred says:

    The cookies came out deliciously. My only issue was that they didn’t really flatten out from the balls and are pretty hefty little cookies. They still taste really good though!

  10. Megan @ Pip and Ebby says:

    Brownie center AND edge person, which makes these perfection! I need these in my life. Holy YUM.

  11. My daughter made these yesterday and they are delicious! She made half with walnut and half without. The crispness on the outside combined with the rich, smooth flavor on the inside made these one of the best cookies I’ve had in as long as I can remember. She said it was a quick, easy recipe-definitely a keeper! 

  12. These cookies look so delicious!

  13. *raises hand* I’m a brownie edge person, too! The corner is even better. 🙂 can’t wait to try these!

  14. These are like….dbc cookies.
    I just added 1tsp coffee powder and ommitted the choco chips ,as all the chocolatey goodness in this was way more than i can handle..yummy yummy yummy. This is my new method of feeding me some walnuts…so i consider this healthy(wink wink)

    I also made your smores chocolate fudge today (with white chocolate though) and peanut butter cake with choco frosting. Both from your very first book. As usual all your recipes were beyond awesome.

  15. Made the dough, froze most of it then baked as per.instructions and managed to get a chocolate fondant cookie because still gooey inside. It was amazing..thank you Sally

  16. Really, really, really good. It’s chocolate-y, crisp on the edges, soft in the middle, and addicting. Thank you for sharing this recipe! 

  17. Katie Stewart says:

    Delicious and beautiful! I’m freezing these for Christmas cookie plates! Just discovered your blog and I’m in love with all of the recipes. I’ve also made your triple chocolate cake for my 3 year old’s birthday party and the pumpkin crumb cake muffins. I’m always concerned about altitude here in Colorado but your recipes have been fool-proof! Love what you’re doing- please keep it up!

    1. Thanks so much, Katie!

  18. Hi there. Can I change the walnuts to crushed Oreo instead?

    1. Definitely!

  19. Hi.’how much eggs do i use? It doesn’t state on the recipe.

  20. Omg Sally!!!!

    I found a picture of these cookies on tumblr. Your website was linked as source and that is how I found you and the recipe. My gosh, I’ve never baked such delicious cookies in my life!!! they worked out so well 🙂


    ps: thank you for putting the weight also in grams, because i’m from Belgium and we don’t have these cups. I was wondering if this is also in your books?

    1. Hi Caroline! So glad you stumbled upon my recipe for brownie cookies. This recipe is not in my cookbooks. I provide exclusive recipes in those. My blog recipes are separate 🙂

  21. Hi Sally! Just want to ask if I will use melted butter, how much flour and cocoa powder should I use? I really wanted to try this recipe. Hope you will answer my query. Thanks!

    1. I don’t suggest melted. Stick with softened butter in this recipe. 🙂

  22. Hi Sally. Can I use dark brown sugar instead? Would the dark brown sugar make it more soft and fudgy which is what I like. Also when your cookies recipes states light or dark brown sugar which type do u normally use? Thanks.happy holidays.

    1. I used light brown sugar, but dark brown works just as well. The cookies will be soft and fudgy with either 🙂

  23. SERIOUSLY WITH THESE COOKIES!! They flew off the plate like they had wings! Fam just asked me if these could be tonight’s dinner, ha! Looks like I’ll be making them again (for the 3rd time this week), and to be clear… they are Dessert!

    1. Haha – I like the way your family thinks! Glad they are such a big hit! 🙂

  24. Hi Sally! The recipe looks great. I was going to make these for my holiday cookie tins.  I was reading and it didn’t say how many eggs to use. There is a photo above that shows 2. So do I use 2 eggs?

    1. Hi Kim! The eggs (2) are listed under the granulated sugar 🙂 It’s hard to spot because it says room temperature.

  25. Hi Sally!

    I love your blog. Made these cookies for a family get together today and they’re gone now! They tasted soooo good. I’ll def make these again. Much love x

  26. Hey Sally!

    Is there anyway I could make this a copy crunchy cookie instead of fudgy/soft ones? I orefer crispy crunchier cookies 🙂

    Thanks a bunch!

    1. Hi Shah! I recommend trying this chocolate cookie recipe. You can bake for a couple extra minutes so the edges are nice and crispy. 🙂

  27. Hello Sally, what’s the difference between this recipe and the Inside Out White Chocolate Chip Cookies, in terms of tatse and texture?

    1. These cookies have almost two textures in one – soft and fudgy on the inside with a crispier outside! Both have a super chocolate taste so you can’t go wrong either way!

  28. QuillenePetite says:

    Good morning from the Philippines!

    Hello, Sally! I made these cookies today and tagged you on IG. They are wonderful! I was wondering if you would sub milk chocolate for the coarsely chopped chocolate, how much should you decrease the sugar? My mom asked me to make another batch but this time not as chocolatey and just a tad sweeter. Thanks!

    1. 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.

  29. Katie Jenkins says:

    These were so gooey and delicious. I love to add dried cherries to them to add a nice tart bite to all the sweet. Great recipe!

    1. Oh yum – the addiction of dried cherries sound delish!

  30. These were absolutely amazing. Some of the best cookies I’ve made from your site. I used guittard Dutch cocoa powder as well and they turned out amazing!!

1 2 3 4 5

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

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