Do you love brownies? How about cookies? Well these Brownie Cookies with Walnuts are the result of turning brownies into cookies! I have tested these out no more than 9 times and this is the best version. They are soft, chocolaty, nutty, and taste just like a brownie.
These have been a huge hit and I will be putting these on my list to make every year. While the cookies may look unassuming, don’t dismiss them. I promise you, if you like brownies then you will love these cookies.
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The flavor seriously reminds me of fudge brownies. It must be the combination of the oil and butter in the cookie dough and makes the magic happen. These are seriously addictive and it’s hard to stop at just one. As a chocolate lover, these will satisfy any chocolate craving.
The best part of these Brownie Cookies with Walnuts? They only require one bowl and no mixer is needed. Sometimes you want to just be able to whip up a batch of cookies and not have to clean every bowl and mixer. These cookies come together in no time!
2. Add cocoa powder, sugar, butter, and vegetable oil to a bowl
3. Mix until combined
4. Add egg and vanilla extract and stir to combine
How to make the best brownie cookies
When you are measuring your flour, always use the scoop method. This is where you use a spoon or scoop to scoop flour into your measuring cup and then level it off. You want to avoid scooping your measuring cup directly into your flour as you will tend to get more flour per cup.
This may not seem like a big deal, but it can affect your end product. More flour could result in these cookies being dryer and crumblier. No one wants to have a dry brownie cookie!
6. Mix until combined and then add the chocolate chips and walnuts
7. Mix until combined and evenly distributed
8. Scoop onto a prepared baking sheet
I added a little bit of espresso powder to the cookie dough, coffee enhances the flavor of chocolate. You don’t taste any coffee flavor, but you can leave it out if you don’t want to use it. I love using these single serve packs so I don’t have to open a whole jar of espresso powder since I rarely use it.
I highly suggest using good cocoa powder. Since these are simple cookies and cocoa is the dominant flavor, you want to use the best you can find. I have linked my preferred brand, but you can certainly use what you prefer.
Walnuts, are one of those nuts that people either love or hate. I happen to love all nuts and feel that they add great texture to these cookies. I don’t bother toasting them before throwing them into the cookie batter. If you want to add more nuttiness then you can toast them.
Alternatively, if you don’t like nuts or just want to leave them out you can. I’ve made this both with and without nuts and they are good either way. If you leave out the walnuts, you can add additional chocolate chips.
Semi sweet chocolate chips are usually my go to and I keep large quantities of them around. Semi sweet chocolate chips work well with these cookies because they add some sweetness but aren’t overwhelming.
If you prefer. you can certainly use any kind of chocolate you’d like. These would also be great with mint chips for a mint chocolate brownie cookie. The base recipe is great so you can easily swap out some mix-ins to customize to your tastes!
When scooping out cookie dough, I always recommend using a cookie scoop. They are great and ensure that your cookies are all uniform in size. You can also use them for scooping muffins, meatballs or even ice cream.
More desserts with chocolate to try
Gooey Browned Butter S’mores Bars
White Chocolate Macadamia Nut Blondies
Chocolate Chunk Skillet Cookie
Brownie Cookies with Walnuts
Ingredients
- 1/2 cup unsweetened cocoa powder
- 2/3 cup granulated sugar
- 1/2 teaspoon instant espresso powder
- 1/2 cup unsalted butter, melted and slightly cooled
- 3 tablespoons vegetable oil
- 1 egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a large bowl, mix together the cocoa powder, sugar, espresso powder, butter and vegetable oil.
- Add the egg and vanilla extract, mix until incorporated.
- Add the flour, baking powder, and salt to the bowl and mix until almost completely incorporated. Add in the chocolate chips and walnuts and mix until combined and there are no more streaks of flour. Do not over mix your dough.
- Using a cookie scoop or spoon, scoop out cookie dough balls about 1-2 tablespoon in size. Place onto the prepared baking sheet about 2 inches apart. If you want flatter cookies, you can press them down.
- Bake for 8-10 minutes or until the edges are set but the middle still looks slightly soft. Allow the cookies to cool for 2 minutes on they baking sheet and then transfer to a cooling rack to cool completely.
- Store the cookies in an airtight container for up to a week on the counter.
Notes
- If you don’t like nuts, you can always add more chocolate chips.
- These cookies do not spread because of the amount of nuts and chocolate chips, if you prefer you can decrease the amount of the mix-ins and they will spread a little more. If you don’t want to decrease the mix-ins, you can decrease the flour to 1 cup. I’ve done it this way as well and liked both versions.
- You can freeze the baked cookies for up to 3 months. Normally I like to eat cookies frozen, but with these you want to thaw before enjoying. They are a little too thick to enjoy right out of the freezer.
Recipe adapted from Cafe DelitesIf you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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