Best Walnut Brownie Cookies Recipes

Walnut Brownie Cookies image

Provided by Martha Stewart

Time 1h

Yield Makes 2 dozen

Number Of Ingredients 10

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

Steps:

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.

WALNUT BROWNIE COOKIES image

Number Of Ingredients 10

8 ounces bittersweet chocolate
1/3 cup unsalted butter
1 cup sugar
3 eggs
1 teasp vanilla
1/2 cup flour
1/2 teasp baking powder
1/2 teasp salt
1 cup dark/bittersweet choc chips
1 cup walnuts

Steps:

1. Preheat oven 350 degrees 2. Butter 2 cookie sheets 3. Melt the chocolate and butter in double broiler over barely simmering water 4. Combine sugar, eggs and vanilla in bowl. Beat with mixer on high speed until pale and creamy. 5. With mixer at low speed add the chocolate mixture and beat until well mixed. 6. Add flour, baking powder, salt and beat until just blended. 7. Stir in choc chips and walnuts by hand. 8. Drop about 12 tablespoons onto each cookie sheet. Bake one batch at a time, rotating sheets half way through - for 8-10 min. Until cookies have cracked a little and are still soft. Cool on sheet on a rack for 5 minutes, then transfer to rack to cool completely.