Walnut Brownie Cookies

Name: Walnut Brownie Cookies
Prep time: 20 min
Total time: 60 min
Ingredients: 0.5 cup all-purpose flour; 1 tablespoon plus 1 teaspoon unsweetened cocoa powder; 0.25 teaspoon baking powder; 0.25 teaspoon coarse salt; 8 ounces semisweet chocolate, finely chopped; 6 tablespoons unsalted butter, cut into pieces; 0.667 cup packed light-brown sugar; 2 large eggs, room temperature; 0.5 teaspoon pure vanilla extract; 1.25 cups toasted walnuts (about 4 ounces), coarsely chopped

3.4

(46)

4 Reviews

By

Martha Stewart Test Kitchen

Updated on June 2, 2021

Prep Time:

20 mins

Total Time:

1 hrs

Yield:

2 dozen

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.

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

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

Ryan Liebe