New This Month

Walnut Brownie Cookies

46

Made with both cocoa powder and dark chocolate, these cookies have a bold flavor that goes well with espresso. This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

  • Prep:
  • Total Time:
  • Yield: Makes 2 dozen

Photography: Ryan Liebe

Ingredients

  • 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

Directions

  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.

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