Ingredients
1 1/2 cups of chopped chocolate
1/2 cup of butter, melted
2 eggs
3/4 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup flour
1/4 cup cocoa powder
3/4 cup chopped walnuts
Instructions
- Melt the chocolate: In a bowl, mix the melted butter with the chopped chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
- Mix the wet ingredients: In a large bowl, add the melted butter and chocolate mixture, eggs, sugar (both white and brown) and vanilla extract to the chocolate mixture. Stir until all ingredients are completely combined.
- Incorporate dry ingredients: Add the flour, cocoa powder, baking powder, and salt to the wet mixture. Gently fold the dry ingredients with a spatula until the dough is smooth and there are no lumps.
- Add the walnuts: Stir in the roughly chopped walnuts, making sure they’re not too finely chopped so you can enjoy their crunch in the cookies.
- Chill the dough: Cover the bowl with the dough and refrigerate for at least 30 minutes (preferably 2 hours for the best texture).
- Shape the cookies: Preheat the oven to 350°F (180°C). Using a cookie scoop (#20) or a large spoon, shape the dough into evenly sized balls and place them on a baking sheet lined with parchment paper.
- Bake: Bake the cookies in the preheated oven for 15-16 minutes. They will be soft when removed from the oven, but will firm up as they cool.
- Cool down: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy: Serve the brownie cookies warm or at room temperature to enjoy the best texture.
Notes
Chocolate quality: For best results, use good-quality chocolate with 60-70% cocoa content.
Packed brown sugar: Ensure you pack the brown sugar tightly when measuring it, as this affects the cookie’s texture.
Chilling time: While 30 minutes is sufficient, chilling the dough for 2 hours or overnight will help the cookies hold their shape and enhance their texture.
Ingredient temperature: Let the melted butter and chocolate cool slightly before adding the eggs to prevent them from cooking in the mixture.
Baking caution: Avoid over-baking the cookies. They will appear soft when you take them out, but they will harden as they cool.
Storage: Store the cookies in an airtight container at room temperature for 3-4 days. You can also freeze the dough or baked cookies.
Cookie size: A cookie scoop helps keep the size uniform, but if you don’t have one, a large spoon works as well.
Variations: Feel free to add extra chocolate chips, white chocolate chunks, or additional nuts like almonds or hazelnuts.
Intense flavor: If you want a more intense chocolate flavor, add 1 teaspoon of instant coffee powder to the dough.
Reheating: If you prefer warm cookies, you can microwave them for a few seconds to soften the chocolate again before serving.
- Prep Time: 15 minutes
- Cooling Time: 10 minutes
- Cook Time: 15-16 minutes
- Category: Sweet Treats