Chocolate Brownie Cookies
These decadent chocolate walnut cookies are a delightful treat for any occasion. Rich and indulgent, they have a soft, chewy texture and a deep chocolate flavor that's perfectly complemented by the crunch of toasted walnuts. With each bite, you'll savor the perfect balance of sweetness and nuttiness. Enjoy these cookies warm from the oven or at room temperature for a deliciously satisfying dessert or snack that will surely impress your family and friends.
— Constant Cookbook
Ingredients
- 4 Tbs. (1/2 stick) unsalted butter
- 12 oz. semisweet or bittersweet chocolate, chopped
- 3/4 cup firmly packed light brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp. baking powder
- 1 1/2 cups walnuts, toasted and chopped (optional)
Instructions
- <b>Prepare the baking sheets</b>
- Position a rack in the middle of an oven and preheat to 350&#176;F. Line 2 baking sheets with parchment paper.
- <b>Mix the dough</b>
- In a heavy saucepan over low heat, melt together the butter and chocolate, stirring constantly. Remove from the heat. Stir in the brown sugar, eggs and vanilla. Stir in the flour and the baking powder until blended. Stir in the walnuts, if using, until evenly distributed. Refrigerate the dough for 4 to 5 minutes.
- <b>Bake the cookies</b>
- Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are set but still slightly soft in the center, 10 to 12 minutes. Transfer the cookies to wire racks to cool. Makes about 36 cookies.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Baking</i>, by Lou Seibert Pappas (Oxmoor House, 2006).
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