Where Brownie Meets Cookie Meets Oh-My-God
Imagine the happy marriage of a brownie and a cookie: From the cookie, this petite, two-bite treat is blessed with appealing crispiness around the edges. From the brownie, it gets a rich, fudgy chewiness and full-on chocolate deliciousness. The best of both worlds, indeed.
Walnut Brownie Cookies
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1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon coarse salt
8 ounces semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into pieces
2/3 cup packed light-brown sugar
2 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 1/4 cups toasted walnuts (about 4 ounces), coarsely chopped
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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 1/4 cup walnuts. Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.
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