Walnut Brownie Cookies

Made with both cocoa powder and dark chocolate, these cookies have a bold flavor that goes well with espresso.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen
Walnut Brownie Cookies

Photography: Ryan Liebe

Source: Martha Stewart Living


  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon coarse salt
  • 8 ounces semisweet chocolate, finely chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 2/3 cup packed light-brown sugar
  • 2 large eggs, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups toasted walnuts (about 4 ounces), coarsely chopped


  1. Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.

  3. Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

Cook's Notes

Cookies can be stored at room temperature up to 3 days.


Be the first to comment!