Fudgy walnut brownie cookies
There’s something undeniably magical about cookies that combine the rich taste of brownies with the satisfying crunch of walnuts. These Fudgy walnut brownie cookies are the perfect treat for any chocolate lover. They offer a chewy, fudgy texture that melts in your mouth, punctuated by the delightful crunch of toasted walnuts. In this recipe, I’ll guide you through creating these indulgent cookies that are sure to become a favorite in your household.
Why It’s Crowd-Pleasing
These Fudgy walnut brownie cookies are not just cookies; they are an experience. The combination of deep chocolate flavor and the nuttiness of walnuts creates a symphony of taste that appeals to both chocolate aficionados and casual dessert lovers alike. They’re perfect for gatherings, bake sales, or simply to enjoy at home with a cup of coffee or tea. Plus, the fudgy texture makes them incredibly satisfying to bite into. Once you share these cookies, you’ll likely find yourself inundated with requests for the recipe!
Ingredient List
- 4 tablespoons (2 ounces or 55g) unsalted butter, cut into cubes
- 4 ounces (115g) unsweetened chocolate, finely chopped
- 1 cup (7 ounces or 200g) granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup (5 ounces or 140g) all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup (3 ounces or 85g) walnuts, chopped, divided
Recommended Tools
- Mixing bowls: For combining ingredients easily.
- Whisk: To ensure a smooth batter.
- Baking sheet: Use parchment paper for easy cleanup.
- Measuring cups and spoons: For precise measurements.
- Rubber spatula: To fold in the walnuts and scrape down the sides of the bowl.
Fudgy walnut brownie cookies: How It’s Done
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and get that perfect chewy texture.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the chopped unsweetened chocolate and cubed butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. Be careful not to overheat; you want a glossy mixture.
Step 3: Mix in Sugar and Vanilla
Once the chocolate and butter are melted and slightly cooled, whisk in the granulated sugar, salt, and vanilla extract. The mixture should be well combined and slightly thick.
Step 4: Add the Eggs
Crack in the two large eggs, one at a time, whisking thoroughly after each addition. This step is crucial for the cookies’ fudgy texture.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the chocolate batter, stirring until just combined. Be careful not to overmix; you want your cookies to be soft and fudgy.
Step 6: Fold in Walnuts
Gently fold in 1/2 cup of the chopped walnuts. The remaining walnuts will be used for topping the cookies.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, leaving some space between each cookie.
Step 8: Top with Walnuts
Sprinkle the remaining chopped walnuts on top of the dough balls for extra crunch and visual appeal.
Step 9: Bake
Bake in your preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. This will create that irresistible fudgy texture.
Step 10: Cool and Enjoy
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This waiting period is essential, as it allows the cookies to set properly.
Variations for Dietary Needs
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free butter and ensure your chocolate is dairy-free.
- Nut-Free: Omit the walnuts or replace them with sunflower seeds for crunch.
- Lower Sugar: Reduce the granulated sugar by half or use a sugar substitute suitable for baking.
Problems & Prevention
- Cookies spreading too much: Ensure your butter is not too warm when mixing and chill the dough for 30 minutes before baking.
- Dry cookies: Avoid overbaking; check them a minute or two before the suggested time.
- Too crumbly: If the dough is too crumbly, you may need to add a teaspoon of water or milk to bring it together.
- Uneven baking: Rotate the baking sheet halfway through the baking time for even results.
Save for Later: Storage Tips
To keep your Fudgy walnut brownie cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to layer them with parchment paper and place them in a freezer-safe bag for up to three months. To enjoy, simply thaw at room temperature or warm them briefly in the microwave.
Reader Q&A
Can I substitute the chocolate with cocoa powder?
While cocoa powder can be used, it will alter the texture and richness of the cookies. For the best results, stick to unsweetened chocolate.
What can I use instead of walnuts?
If you’re looking for an alternative, you can use pecans, almonds, or even skip the nuts altogether for a nut-free version.
How can I make these cookies extra chocolatey?
You can add chocolate chips to the dough before baking. Around 1/2 cup of semi-sweet or dark chocolate chips would elevate the chocolate flavor even more!
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Just allow it to sit at room temperature for about 30 minutes before scooping and baking.
One Pan, More Ideas
- Chocolate Chip Cookies – A classic that never goes out of style.
- Easy Banana Bread – Perfect for using up ripe bananas.
- Vegan Chocolate Cake – A deliciously moist and rich cake for all occasions.
- Red Velvet Cookies – A festive treat for special occasions.
The Takeaway
Fudgy walnut brownie cookies are a delightful treat that combines the best of both worlds: cookies and brownies. With their rich chocolate flavor, chewy texture, and crunchy walnuts, they are sure to satisfy any sweet tooth. Whether you are making them for a special occasion or just because, these cookies are guaranteed to impress and delight everyone who tries them. So, gather your ingredients, follow the steps, and enjoy the deliciousness of these Fudgy walnut brownie cookies! Happy baking!
Fudgy walnut brownie cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly and get that perfect chewy texture.
- In a microwave-safe bowl, combine the chopped unsweetened chocolate and cubed butter. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Once the chocolate and butter are melted and slightly cooled, whisk in the granulated sugar, salt, and vanilla extract.
- Crack in the two large eggs, one at a time, whisking thoroughly after each addition.
- In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the chocolate batter, stirring until just combined.
- Gently fold in 1/2 cup of the chopped walnuts.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper.
- Sprinkle the remaining chopped walnuts on top of the dough balls for extra crunch and visual appeal.
- Bake in your preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies layered with parchment paper.
- Consider adding chocolate chips for extra chocolate flavor!
