Chocolate Brownie Walnut Cookies
Ingredients
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
Instructions
- Melt the chocolate in the microwave using 20 second increments, stirring after each time until completely melted. Set aside to slightly cool.
- In a medium size bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
- 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.
- Remove from the oven and allow cookies to cool on the baking sheet before transferring to a wire rack to cool completely.