Martha Stewart Walnut Brownie Cookies

Martha Stewart walnut brownie cookies are easy, no mixer treats with crisp edges and a fudgy chocolate center. Chopped semisweet chocolate and toasted walnuts fold into a brown sugar batter that chills before baking a batch of 24 for holiday cookie swaps.

Serve these rich cocoa and butter cookies with cold milk or hot coffee for a weeknight dessert. Chill the dough a full 30 minutes so the butter firms up and the cookies hold their shape in the oven.

Martha Stewart Walnut Brownie Cookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

20

minutes

Cooking time

15

minutes

Calories

140

kcal

Crackly tops give way to a dense, chewy middle loaded with toasted walnut pieces. A quick melt-and-stir batter plus a 30-minute chill produces 24 cookies with brownie flavor and cookie crunch.

Ingredients

• 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
  

Directions

• Whisk the dry ingredients: Preheat oven to 350°F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Melt the chocolate and butter: 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.
• Mix and chill the dough: Stir in flour mixture with a flexible spatula, then fold in 1 cup walnuts. Refrigerate until dough is just firm, about 30 minutes.
• Scoop onto baking sheets: Drop heaping tablespoons of dough, at least 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with remaining 1/4 cup walnuts.
• Bake and cool: Bake until tops of cookies are set and shiny, about 12 minutes. Let cool completely on sheets on wire racks.

Tools for this recipe

• Nordic Ware half sheet pan, OXO medium cookie scoop, Checkered Chef cooling racks, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different nut instead of walnuts in these brownie cookies?

Pecans, almonds, macadamia nuts, and pistachios all work as swaps. Use the same 1 1/4 cups, toast them first, and chop them to roughly the same size so they fold evenly through the batter.

How do I store walnut brownie cookies?

Layer them between sheets of parchment in an airtight container and they will keep at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.

Can I make the brownie cookie dough ahead of time?

The dough holds well in the fridge for up to 2 days, and the extra chill actually improves the texture and flavor. Scoop it into balls on a parchment-lined sheet, freeze solid, and bake straight from frozen, adding 2 to 3 extra minutes to the bake time.

What if I don't have a double boiler to melt the chocolate?

A microwave-safe bowl works just as well. Heat the chocolate and butter in 30-second bursts, stirring between each one, until almost fully melted, then let the residual heat finish the job. The whole process takes about 2 minutes.

Why did my brownie cookies spread too flat?

Skipping the 30-minute chill is the most common reason, since warm butter melts in the oven before the edges can set. If you chilled the dough and they still spread, your oven may run hot, so check it with an oven thermometer and drop the temperature by 10 to 15 degrees.