Walnut Brownie Cookies

walnut brownie cookieswalnut brownie cookies

On Saturdays during golf season, we have an open-door policy. The back door, that is. The one that faces the golf course. Friends and neighbors needing a bottle of water or other tasty beverage know that our rec-room fridge is always full and they’re welcome to whatever is in it.

Every once in awhile, I’ll leave some extra treats for the {mostly} boys that stop by – like these Walnut Brownie Cookies.

Talk about a popularity booster! During a recent tournament, these little morsels won the hearts, or at least the bellies, of many a golfer. So much so that a player, who shall remain nameless, just dropped off – I kid you not – 5 pounds of sugar, some cocoa and a bag of walnuts. This kind gesture to replenish my pantry was, no doubt, a thinly disguised request to keep Walnut Brownie Cookies in the rotation!

If you’re a chocolate lover, you need to add these to your repertoire. Want to make them extra naughty? My friend Mim had the outstanding idea to to make ice cream sandwiches with them. I’m thinking Mint Chocolate Chip sandwiched between two of these?

Whatever you do, I suggest making an extra batch and freezing them – just in case you have an emergency situation where you need to bring out the heavy artillery. Or you’re just craving chocolate.

5.0 from 4 reviews
Walnut Brownie Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
  • ½ cup all-purpose flour
  • 1 Tbs plus 1 teaspoon unsweetened cocoa powder
  • ¼ tsp baking powder
  • ¼ tsp coarse salt
  • 8 oz semisweet chocolate, finely chopped
  • 6 Tbs unsalted butter, cut into pieces
  • ⅔ cup packed light-brown sugar
  • 2 large eggs, room temperature
  • ½ tsp pure vanilla extract
  • 1¼ cups toasted walnuts (about 4 ounces), coarsely chopped
  1. Preheat oven to 350 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
  2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring until smooth and combined. Remove from heat and whisk in brown sugar, then eggs and vanilla. Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
  3. Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining ¼ cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

This recipe comes from Martha Stewart Living. While I’m almost always a recipe “tweaker,” this one is a hit “as-is.”

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