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. 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!

    1. I don’t see why not! Sounds great!

  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 – NO you didn’t miss anything! This recipe was posted back in 2017 🙂

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

  4. Vicki Glassbrenner says:

    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 🙂

    2. Hi there! Wondering how these turned out for you with the pecans?? Hoping to do the same thing and make some for my brother’s birthday this January!

  5. Miriam Ditty says:

    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

    1. Hi Sneha, You can use this blog post to help you troubleshoot!

  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. Heather M. Whipple says:

    These look delicious.

    1. Hi sally, was planning to make this but wanted them bigger around 4 tbsp. How long should I bake them and is it still at 350F? thanks in advance 🙂

  9. Areesha Alam says:

    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.

    1. Hi Areesha, They will stay fresh covered at room temperature for up to 1 week!

      1. Areesha Alam says:

        Thankyou! You are awesome by the way

  10. 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 Roze! It could be a variety of factors, but you can definitely try rolling and then refrigerating.

  11. Hi Sally, Can i substitute brown sugar with granulated sugar? Will it make any changes?

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

  12. 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. 🙂

  13. 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!

    1. Hi Brianna! I recommend following the recipe as written. I do have a chocolate cookies recipe that uses just cocoa powder if you’re interested!

  14. hi Sally. congrats! this cookies WOW! amazing. Kisses from Venezuela.

  15. I think these might be my all-time favourite cookies!

    1. I’m thrilled you enjoy them so much!

      1. I’ve made this cookies twice already and they’re absolutely delicious, but they spread too much and came out really thin.

  16. Hello, all your cookie recioes xall fir butter, If I substitute butter with margarine will I ruin the cookies? I guess it will affect taste but the final result too? I mean shape, spreading etc

    1. Hi Maria, I don’t recommend substituting margarine for butter in my cookie recipes. You can try coconut oil instead, though.

  17. Kristin E Cox says:

    I made these for a dinner I hosted, and everyone bthought the cookies were delicious! They are super chocolatey as expected and also chewy like a brownie. I will definitely make them again.

  18. These cookies are unbelievably good! Thank you for this fabulous recipe:)

  19. I chilled the dough for 30 mins and made the cookies thinner. Tasted great but I was looking for more chew. My cookies tasted like a dense brownie.

  20. These cookies are absolutely amazing! I made these for my boyfriend yesterday who literally couldn’t stop eating them and they’re pretty much all gone now. Just like a brownie, rich and chocolatey. I’ll definitely be making these again!

    1. Love reading this, Deborah! Thank you so much for your positive feedback!! 🙂

  21. These are my new favourite cookies! This is my second time making these and they have turned out perfectly both times. So decadent and perfect for the holidays or whenever hosting. For my second batch, I replaced the walnuts with white chocolate chips because I am sending them to my kids’s school (must be nut free) and they are just as delicious!

  22. Hi Sally! I made the inside out cookies and they are soo good! Everything turned out so well.
    I meant to try the brownie chunk walnut cookies but been seeing comments about chilling for just an hour but dough is rock hard and won’t spread. Any suggestions so I can make them perfect? How long shall I chill them? Thanks

    1. Hi Diana, I’m so glad you enjoyed the Inside Out Cookies! A few tips to make sure these are perfect: Make sure you are measuring your ingredients correctly. Here are all of my tips for measuring. Be sure that you are using pure baking chocolate (such as Baker’s brand). You can reduce the chill time to about 30 minutes if you are worried about them being too hard but if you follow the recipe as written they should be just fine. Enjoy!

      1. Thanks Sally for your help! Will update you on how they turn out!

  23. They really do taste like the very best of a brownie and a cookie. I added white chocolate chips as I had a bag opened I wanted to use up. They were incredible.

    Thank you, Sally, for another wonderful recipe.

  24. Hi Sally, Thanks for this amazing recipe. Can I use Dark chocolate (melt) instead of semi-sweet?

    1. Two dark bittersweet chocolate baking bars would work, yes!

  25. Sora O'Doherty says:

    I made these for a Zoom Editorial Meeting yesterday. How you ask? I ran around in my car and delivered some to each reporter, editor, and publisher before the meeting! OK, we’re a small group at The Lamorinda Weekly. But definitely puts the fun into those Zoom meetings. I had to laugh at myself though. I spent so much time cutting up my chocolate into neat chunks, only to discover that I was about to melt it for the recipe! Really delicious though. Definitely a keeper, as are all your recipes!

  26. Hi Sally! This looks so delicious! Thank you for this recipe. You mentioned that toasted chopped walnuts can give extra flavor. How long should I toast the walnuts?

    1. Hi Amor! About 8 minutes at 300°F (149°C) until fragrant is great.

  27. Hi Sally! I loved this recipe! I used it to make sandwich cookies with buttercream frosting and they were delicious! was wondering if there was a blondie version of this recipe? Thanks!

    1. Hi Ellie! So glad you enjoy these brownie cookies. You may enjoy my chewy chocolate chip cookies. Lots of delicious butter, brown sugar, and vanilla flavors, just like blondies. You can replace the chocolate chips with walnuts.

  28. So, I’m so used to making the Fudgy Brownie recipe that I went on autopilot and melted the butter with the chocolate. I was worried that would cause the cookies to spread a lot, but they still turned out AMAZING (even better if I’m being honest)! Love this recipe and countless others!

  29. Hi Sally! Any idea if this recipe will work with gluten free flour? Thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachel, We haven’t tested this recipe with gluten free flour but let us know if you do!

  30. My goodness! These cookies sound amazing. I am definitely making these, But instead of nuts I will be adding Caramel Bites! I hope they turn out as good as the others are saying

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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