Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Walnut Brownie Cookies 4.0 (33) 4 Reviews These crispy, chewy brownie cookies bring the best of both treats to the table. By Shira Bocar Shira Bocar Shira Bocar is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on July 12, 2024 Rate PRINT Share Prep Time: 20 mins Cook Time: 15 mins Total Time: 1 hr 5 mins Servings: 24 Yield: 2 dozen Jump to recipe These deeply flavored, chocolatey brownie cookies are crisp on the outside, tender on the inside, and loaded with crunchy walnuts. They're also easy to make: You won’t need any special equipment, and besides melting the chocolate on the stovetop (or in the microwave), you’ll only need to do a bit of stirring to bring the batter together. Refrigerating the cookie dough before baking helps the butter to firm up and the flour to hydrate, leading to a better finished texture and more flavorful dough. Serve these decadent cookies with milk, coffee, or tea for a treat that will please cookie and brownie lovers alike. The Difference Between Dutch-Process Cocoa and Natural Cocoa—Plus When to Use Each in Your Baking Credit: Ryan Liebe Two Ways to Melt Chocolate For this recipe (and others), you can melt chocolate either on the stovetop via a double boiler or in the microwave. Stovetop Method: If using the stove, bring a small pot of water to a simmer and place a heatproof bowl with the chocolate and butter on top, being sure the bottom of it does not touch the water. Allow the ingredients to melt, stirring frequently and being careful that no water or steam makes its way into the chocolate, which can cause it to seize up. Microwave Method: Combine chocolate and butter in a microwave-safe bowl and cook in 30-second increments, stirring well between each one, until almost fully melted (a bit of stirring at the end will help melt any remaining pieces). When measuring flour, always spoon it into your measuring cup rather than scoop it out of the container. Spooning ensures it won't pack too tightly in the cup, which can result in using more flour than is called for. Cook Mode (Keep screen awake) Ingredients ½ cup all-purpose flour 1 tablespoon plus 1 teaspoon unsweetened cocoa powder ¼ teaspoon baking powder ¼ teaspoon coarse salt 8 ounces semisweet chocolate, finely chopped 6 tablespoons unsalted butter, cut into pieces ⅔ cup packed light-brown sugar 2 large eggs, room temperature ½ teaspoon pure vanilla extract 1 ¼ cups toasted walnuts (about 4 ounces), coarsely chopped Directions Heat oven; whisk dry ingredients: Preheat oven to 350°F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Melt chocolate and butter; add sugar, then eggs and vanilla: 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. Add flour and walnuts; chill dough: Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes. Divide dough between baking sheets: Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts. Bake; let cool completely: Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks. Variations Other nuts: In place of the walnuts, you can use pecans, macadamia nuts, almonds, or even pistachios. Different sugar: For a deeper flavor, swap in dark brown sugar for the light brown Different chocolate: Consider replacing some of the semisweet chocolate with bittersweet which will also give the cookies a deeper flavor. More Chocolate Cookie Recipes to Try: Chocolate Peanut Butter Surprise Cookies Chocolate Thumbprint Cookies Chewy Chocolate-Gingerbread Cookies Grammy's Chocolate Drop Cookies Mexican Hot-Chocolate Cookies Chocolate-Chocolate Chip Skillet Cookie Rate PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.