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Chocolate Brownie Walnut Cookies

12 min
12 minutes

Full disclosure, I’m on a little Prednisone currently in order to attempt to get the lingering swelling out of my knee that I had surgery on this summer. It’s about 80% better, but I still can’t sit cross legged. And, by the way, the PA called me old. Not directly, but he said “don’t worry, this isn’t healing just because you are old. You have a year and half before things really start falling apart.” Thanks dude. I feel so great about myself. 

Anyways, I’m on this steroid and he warned me that it gives you a lot of energy so you may have trouble sleeping. He didn’t lie because I was up until 2am last night staring at the ceiling. However, a nice side effect is that I have lots of energy to get tons of crap done. I’ve cleaned our whole house, done tons of laundry, painted a bookshelf, taken 3 walks with the little, grocery shopped, made corn shrimp chowder (my favorite fall soup), pasta carbonara and 3 different desserts. This stuff is wonderful so far minus the can’t sleep thing and that my knee feels no different. Ugh. 

One of my treats I tried out today while on a steroid high (that sounds really bad) are these Chocolate Brownie Walnut Cookies. I got this recipe from Sally’s Baking Addiction and immediately wanted to try these. I’m a sucker for a big soft cookie with walnuts. These did not disappoint, probably one of the better cookies I’ve had in a very long time. So soft, fluffy and not overly rich. Immediate love. I will be making these over and over again. 

Give them a try and let me know what you think. Do you guys like nuts in your cookies? I love them, but Dave is not a fan. 

Follow me over @lolosdesserts on Instagram and Facebook. Also, if you make any of my recipes, take a photo and tag #lolosdesserts. I love to see what you are baking!


Chocolate Brownie Walnut Cookies

Prep time:   |  Cook time: 12 min  |  Total: 12 minutes

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2 four ounce bars semi-sweet chocolate, coarsely chopped

1 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon kosher salt

5 Tablespoons unsalted butter, room temperature

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup chopped walnuts

1/2 cup semi-sweet chocolate chips


  1. Melt the chocolate in the microwave using 20 second increments, stirring after each time until completely melted. Set aside to slightly cool.
  2. In a medium size bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
  3. In a large bowl of a stand mixer, 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 as needed. Pour in the slightly cooled melted chocolate and mix on medium speed until combined.
  4. On low speed, add the dry ingredients a little at a time until combined. Finally, beat in the walnuts and chocolate chips. Dough will be thick.
  5. Cover and chill the dough for at least 45-60 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.
  6. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
  7. Roll the dough into balls, about 1.5 Tablespoons of dough each. Bake for 11-12 minutes or until the edges appear set. The centers will look a little soft.
  8. Remove from the oven and allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.



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