Triple chocolate walnut brownie cookies are as good as they sound. With three different types of chocolate and walnuts for a bit of crunch, these cookies are sure to satisfy any sweet tooth. Be sure to try them out for yourself!
What are brownie cookies
Brownie cookies are a delicious combination of two classic desserts. They are made with chocolate brownie batter and chocolate chip cookie dough, resulting in an indulgent treat that is sure to please. These cookies are perfect for any occasion, and they are sure to be a hit with everyone.
Tips and Tricks for Recipe Success
When making these cookies, it’s important to follow a few key tips for the best results:
– Preheat your oven to 350 degrees Fahrenheit before beginning to bake the cookies.
– Be sure to use chocolate that is of high quality so that the cookies will be rich and chocolatey.
– Don’t over-bake the cookies; they should be removed from the oven when they are still soft in the middle.
– Let the cookies cool completely before serving them.
These triple chocolate walnut brownie cookies are seriously as good as they sound. The most important ingredient is chocolate – and these cookies have three different kinds.
5 ounces semi-sweet chocolate
3 ounces unsweetened chocolate
6 tablespoons unsalted butter
1 cup sugar
3 eggs, room temperature
1/2 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1 cup dark chocolate morsels
3/4 cup chopped walnuts
Pre-heat the oven to 375ºF. Line two large baking sheets with parchment paper and set aside.
Place a heatproof bowl over simmering water (making sure the bowl does not touch the water). Melt the semi-sweet chocolate, unsweetened chocolate, and butter until smooth. Set mixture aside and cool slightly, about 5 minutes.
In an electric mixer fitted with a paddle attachment, beat the chocolate and sugar on medium speed until well combined, about 3 minutes. Add the eggs one at a time, incorporating each before adding the next. Beat in the vanilla, flour, and salt until just incorporated. Fold in the dark chocolate morsels and walnuts. Do not over mix!
Shape 2 tablespoons of dough at a time into 1 1/2-inch balls and place 1 1/2-inches apart on the baking sheets (I find it easiest to use an ice cream scooper to get equal size balls of dough). Bake, rotating sheets halfway through, until edges are set and centers are still a bit soft, 9-11 minutes. Transfer cookies to a cooling rack and cool completely. Store in an airtight container at room temperature.