Brownie Walnut Chunk Cookies*

By srumbel

I know what you’re thinking. What’s the point of a brownie… cookie? Why not just have a brownie? Or a cookie? Why both? WELL WELL WELL. Let me lay my thoughts on ya.

I’m a brownie edge person. They have all the chewy texture. The center brownies are cool and all, but each bite is the same. They’re gooey and fudgy, but where’s the *bite*? Some folks (maybe you!) crave a consistent texture from edge to center but I don’t. I want a fudgy texture with a hefty side of chew.

What about you? A brownie edge or a brownie center person? I feel like there are very little edge peeps. ?

But why a brownie… cookie? Well, when you bake brownies as cookies, you get the best of both worlds. A super chewy edge and that familiar soft fudge-like center everyone loves. Brownie cookies > brownies. (A bold statement!!!!!)
from sallysbakingaddiction.com

Ingredients

• 2 four ounce bars semi-sweet chocolate, coarsely chopped
• 1 cup (125g) all-purpose flour
• 1/3 cup (21g) natural unsweetened or dutch-process cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup (5 Tablespoons) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (125g) chopped walnuts
• 1/2 cup (90g) semi-sweet chocolate chips

Details

Preparation time 15mins
Cooking time 90mins

Preparation

Step 1

Melt the chocolate in a double boiler or use the microwave. Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool (so it doesn't melt the butter or cook the eggs!).
Whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the eggs and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
On low speed, add the dry ingredients. Turn the mixer up to medium-high speed and beat until combined. Finally, beat in the walnuts and chocolate chips. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Place 3 inches apart on the baking sheets and bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips or walnut pieces into the tops-- this is only for looks!

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough

Yield: 2 dozen