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Dark Chocolate Walnut Brownie Cookies

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  • Author: Bake to the roots
  • Prep Time: 15
  • Cook Time: 14
  • Total Time: 60
  • Yield: 24 1x


Delicious rich brownie cookies with walnuts – crunchy on the outside, super soft on the inside.


  • 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


  1. 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.
  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.


  • Enjoy baking!