Last week I did not really make cookies for Cookie Friday… there were cookies involved though (check the Cookie Monster Chocolate Cookie Bark). Today I’m back to my (cookie) roots with delicious tasty Dark Chocolate Brownie Cookies. With walnuts. So good! ;)
These cookies today are basically miniature brownies cause they are so moist and full of chocolate. Something you expect from brownies but not always get :P
The cookies are really easy to prepare. The only thing that is a bit bothering… you have to wait 30 full minutes – the time the dough needs to chill in the fridge – until you can start baking these little beauties. The waiting time is essential though. If you spoon them right away on the baking sheet and place them in the oven, they probably end up spreading out until you get one large thin baking sheet sized cookie ;) I mean it is nice to have a really big cookie, but in this case, we want them small and in good shape ;)
If you are a fan of other nuts, you can replace the walnuts – no problem. If you don’t like nuts at all, leave them out. That’s also fine. Just saying’ ;)
INGREDIENTS / ZUTATEN
10.5 oz. (300g) semi-sweet chocolate
1/2 cup (120g) butter
3 large eggs
1/2 cup (100g) sugar
1/2 cup (100g) brown sugar
1/2 tsp. salt
1 tsp. vanilla extract
1/2 cup (65g) all-purpose flour
1 tbsp. instant coffee powder
1 tbsp. cocoa powder
1/2 tsp. baking powder
1 cup (150g) walnuts, chopped
300g Zartbitterschokolade
120g Butter
3 Eier (L)
100g Zucker
100g brauner Zucker
1/2 TL Salz
1 TL Vanille Extrakt
65g Mehl (Type 405)
1 EL Instant Espresso Pulver
1 EL Kakao
1/2 TL Backpulver
150g Walnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the eggs, the two sugars, and salt to a large bowl and mix on high speed until light and fluffy – takes about 4-5 minutes. Add the vanilla extract and mix in. Add the melted and slightly cooled chocolate and mix in well. Mix the flour with instant coffee powder, cocoa powder, and baking powder. Add to the bowl and fold in. Add the chopped walnuts and fold in as well. Place the dough in the fridge for about 30 minutes.
3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough portions with enough space in between on the baking sheet – the amount of about 2 tablespoons each. Bake for 12-14 minutes until the edges are firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely.
2. Die Eier mit den beiden Zuckersorten und Salz in einer großen Schüssel auf höchster Stufe hell und luftig aufschlagen – dauert etwa 4-5 Minuten. Den Vanille Extrakt dazugeben und unterrühren. Die geschmolzene (und leicht abgekühlte) Schokolade dazugeben und unterrühren. Das Mehl mit dem Espresso Pulver, Kakao und Backpulver vermischen, zur Schüssel dazugeben und unterheben. Die gehackten Walnüsse ebenfalls unterheben. Den Teig für etwa 30 Minuten in den Kühlschrank stellen.
3. Den Ofen auf 175°C (350°F) vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie Scoop (Eisportionierer) oder Esslöffeln Teigportionen mit genügend Abstand auf das Blech setzen. Für 12-14 Minuten backen, bis die Ränder fest sind, aber die Mitte der Cookies noch weich. Aus dem Ofen nehmen und erst auf dem Blech etwas abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen.
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Here is a version of the recipe you can print easily.
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Dark Chocolate Walnut Brownie Cookies
- Prep Time: 15
- Cook Time: 14
- Total Time: 60
- Yield: 24 1x
Description
Delicious rich brownie cookies with walnuts – crunchy on the outside, super soft on the inside.
Ingredients
- 10.5 oz. (300g) semi-sweet chocolate
- 1/2 cup (120g) butter
- 3 large eggs
- 1/2 cup (100g) sugar
- 1/2 cup (100g) brown sugar
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1 tbsp. instant coffee powder
- 1 tbsp. cocoa powder
- 1/2 tsp. baking powder
- 1 cup (150g) walnuts, chopped
Instructions
- Add the chocolate (chopped) and butter to a microwave-safe bowl and melt carefully in 20-30 second steps in the microwave or on the stove over a pot with simmering water. Take out/off the heat, mix until smooth and let cool down a bit.
- Add the eggs, the two sugars, and salt to a large bowl and mix on high speed until light and fluffy – takes about 4-5 minutes. Add the vanilla extract and mix in. Add the melted and slightly cooled chocolate and mix in well. Mix the flour with instant coffee powder, cocoa powder, and baking powder. Add to the bowl and fold in. Add the chopped walnuts and fold in as well. Place the dough in the fridge for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or tablespoons and place dough portions with enough space in between on the baking sheet – the amount of about 2 tablespoons each. Bake for 12-14 minutes until the edges are firm but the center still soft. Take out of the oven and let cool down on the baking sheet for a moment, then transfer to a cooling rack and let cool down completely.
Notes
- Enjoy baking!
