Brownie Walnut Cookies
These brownie walnut cookies are one of the tastiest cookies I have ever eaten. It tastes like a brownie, fudgy and chewy, in cookie form, with a delicious chocolate taste. The filling of nutty walnuts makes this complete. Simple and easy to make. These brownie cookies are gone in no time!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
Ingredients
- 2 cups dark chocolate dark
- 1 stick butter unsalted
- 3 eggs size L
- 1¼ cup sugar
- 1 tablespoon vanilla extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cups all-purpose flour
- ⅓ cup Dutch unprocessed cocoa
- ⅓ cup dark chocolate finely chopped
- ½ cup walnuts chopped finely
Ingredients you need per step are listed below the step in Italic
Instructions
- Heat the butter and the remaining chocolate in a saucepan over low heat until the chocolate has melted. Stir and allow to cool.2 cups dark chocolate, 1 stick butter
- Put the eggs, sugar, vanilla extract, baking powder, and salt in a second bowl.3 eggs , 1¼ cup sugar, 1 tablespoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon salt
- Mix for 5 minutes on high speed until everything is fluffy.
- Using a spatula, mix the flour, melted chocolate and cocoa powder into the batter.¾ cups all-purpose flour, ⅓ cup Dutch unprocessed cocoa
- Spoon the dark chocolate bits and walnuts into the batter.⅓ cup dark chocolate, ½ cup walnuts
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Meanwhile, preheat the oven to
350 °F or 
320 °F - Line a baking tray with parchment paper.
- Take a small ice cream scoop (or two tablespoons) and scoop small balls of batter on the baking sheet. Keep sufficient distance (about 1 inch - 3 cm) between the cookies because they will run slightly during baking.
- Bake the cookies for 10 minutes.
- Remove the Brownie walnut cookies from the oven and let them cool for 5 minutes. Then carefully remove them from the baking tray with a spatula and place them on a wire rack.
- Allow to cool further.
NOTES
1. Chocolate - Of course, choose the best chocolate you can get for these delicious chocolate cookies. At least 50% cocoa, but if you go for a higher cocoa percentage, you'll get more chocolate taste. If you think the cookies are too dark, use 2 ½ cups milk chocolate.
2. Vanilla Extract - If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and indeed, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time). If you don't have vanilla extract, use two teaspoons of vanilla sugar.
3. Flour - This recipe uses regular all-purpose flour. You can also use ¾ cups (100 grams) of self-rising flour instead of flour and baking powder.
4. Walnuts - Provide a nutty flavor to the cookies. Toast them lightly for even more flavor. You can also replace the walnuts with almonds or pecans. If you have a nut allergy, omit the walnuts. You don't have to change anything in the recipe.
5. Oven - When you use a conventional oven, set the temperature to 350 °F (180 °C). In a convection oven, 320 °F (160 °C) is sufficient.
6. The nutritional value is per brownie walnut cookie.
Nutrition
Calories: 212kcal | Carbohydrates: 22g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 88mg | Fiber: 3g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 0.03mg | Iron: 2mg
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