Brownie Cookies Recipe

In a medium size saucepan over medium heat, heat the shelled nuts to toast them. Keep them moving with a spatula until they start to lightly brown and smell fragrant. Allow to cool until you can touch them (about 10 minutes), then coarsely chop.
⅓ cup (30g) shelled nuts1
Remove ¼ cup (22g) of the toasted chopped nuts to use in the recipe. I like to reserve the rest for pressing into the tops of the hot cookies² when they come out of the oven.
In a medium size saucepan over low heat, melt the butter, chopped unsweetened baking chocolate, and 4 ounces (about ¾ cup) of the semi-sweet chocolate chips. Stir constantly until mixture has melted completely. Allow to cool to room temperature (about 30 minutes).
2 Tablespoons (28g) unsalted butter, 1 ounce (28g) unsweetened baking chocolate, 8 ounces (228g) semi-sweet chocolate chips
Whisk together the flour, baking powder, and salt in a small bowl. Set aside.
¾ cup (90g) all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon salt
In a medium size bowl, combine the cooled chocolate mixture, eggs, granulated sugar, brown sugar, and vanilla and whisk until combined.
2 large eggs, ¼ cup + 2 Tablespoons (75g) granulated sugar, ¼ cup + 2 Tablespoons (75g) firmly packed light brown sugar, ½ teaspoon vanilla extract
Add the dry ingredients to the wet ingredients then stir until combined.
Stir in remaining semi-sweet chocolate chips and reserved ¼ cup of toasted nuts, if using. Cover the dough tightly and chill in the refrigerator at least 1 hour and up to 2 days.
When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded dough balls on prepared baking sheet. For large cookies, use two scoops, press together, and then roll into a large ball. For super fudgy cookies, bake cookies for 12 minutes (they will look underdone). For cakey cookies, bake for 14 minutes. Bake large cookies for 16 minutes.
Remove cookies from the oven and allow cookies to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 5 days. Cookies freeze well, up to 3 months. Rolled cookie dough freezes well, up to 3 months. Place on baking sheet frozen and add 1 minute to baking time.

Ingredients

Instructions

Notes

Nutrition Disclosure