Wednesday, May 29, 2024
HomeRECIPESBrownie Walnut Chunk Cookies

Brownie Walnut Chunk Cookies

Super sweet, thick, chewy, rich brownie cookies with big chunks of chocolate and nuts!
So I was originally going to share this recipe in mid-September as part of the “cookie week” I’m planning for the launch of Sally’s Cookie Addiction. (September 11-15… all cookie recipes… get ready!!!) By a bite… and I mean legitimately a bite… I knew it would be wrong… no, a crime to make you wait any longer than necessary to taste these ridiculously rich gems.

Ingredients

2 four-ounce (226g) bars of semi-sweet chocolate, coarsely chopped
1 cup (125g) all-purpose flour (spoon and level)
1/3 cup (21g) unsweetened natural cocoa powder or processed in the Netherlands
1 teaspoon of baking powder
1/4 teaspoon of salt
1/3 cup (5 tbsp; 72g) unsalted butter, softened at room temperature
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1 teaspoon of pure vanilla extract
1 cup (125g) chopped walnuts
1/2 cup (90g) semi-sweet chocolate chips

Instructions

Melt the chocolate in a double boiler or use the microwave. Heat in the microwave in 20-second increments, stirring after each one until completely melted. Let it cool slightly (so that the butter does not melt or the eggs are not cooked!).
Beat the flour, cocoa powder, baking powder and salt together. Set aside.
In a large bowl, using a hand or foot mixer with a paddle, beat the butter, brown sugar and granulated sugar at medium-high speed until smooth and creamy, about 2 minutes. Add eggs and vanilla extract and beat on high speed until combined, about 1 minute. Scrape sides and bottom of bowl and beat again as needed to combine. Pour in slightly cooled melted chocolate and mix at medium speed until combined.
At low speed, add dry ingredients. Turn the mixer to medium-high speed and beat until combined. Finally, add the nuts and chocolate chips. Cover and cool the dough for at least 45-60 minutes in the refrigerator (and up to 4 days). If it cools down for more than a few hours, leave it at room temperature for at least 30 minutes before rolling it up and baking it because the dough will be quite hard.
Preheat the oven to 350°F (177°C). Line the baking sheets with parchment paper or silicone baking mats.
Roll out the dough into balls, approximately 1.5 tablespoons of dough each. Place them 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear to be fixed. The centers will look a little soft.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before placing them on a wire rack to cool completely. While the cookies are still warm, I like to press a few more pieces of chocolate or nut on top – this is just for show!