Walnut Brownie Cookies

Walnut Brownie CookiesI love taking off a random vacation day in the middle of the week. It breaks up the week and let’s me check off things on my to-do list, like cleaning out the flower beds and taking yet another trip to Target.

Today wasn’t all business though. I took time out to bake these treats (found in this month’s Martha Stewart Living), which are not quite cookies and not quite brownies. The best part is that they’re really an easy cookie to make. I didn’t even bust out the stand mixer for this one; just used a good ol’ bowl and spoon.

Read on for the recipe.

Walnut Brownie Cookies

  • Servings: 16 medium cookies
  • Difficulty: easy
  • Print

  • 1/2 cup all-purpose flour
  • 1 tablespoon plus 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 oz. semisweet chocolate, finely chopped
  • 6 tablespoons unsalted butter, cut into pieces
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups toasted walnuts, coarsely chopped

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

Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from the heat and whisk in brown sugar, then the eggs and vanilla. Stir in the flour mixture with a spatula and then fold in 1 cup of the walnuts. Refrigerate the dough until just firm, about 30 minutes.

Drop heaping tablespoons of dough, at least 2 inches apart onto parchment-lined baking sheets. Sprinkle with the remaining walnuts. Bake until the cookies are set and shiny, about 12 minutes. Let cool completely on the cookie sheets on wire racks. Cookies can be stored at room temperature up to 3 days.


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