Fudgy Brownie Cookies with Walnuts and BIttersweet Chips

Sometimes a Chocolate Chip Cookie just isn’t enough.  For example, a craving hits for a crispy on the outside, chewy on the inside cookie full of melty bittersweet chocolate chips and crunchy nuts.  However, you’re also jonesing for the deep chocolate satisfaction of a fudgy brownie.  Thankfully I’ve got a recipe for that – my Fudgy Brownie Cookies – the best chocolate-chocolate chip cookie imaginable.

Interior of Fudgy Brownie Cookie

Now please do not confuse these with Brookies, that sad mashup of chocolate chip cookie and brownie doughs which does justice to neither.  Do not get me started.

These Brownie Cookies are beyond chocolaty and come together almost as fast as a box mix brownie.  In fact, you don’t even need to get out the mixer – a mixing spoon or spatula will do!  While this recipe makes a reasonable 2 dozen, they are best eaten that first day or two.  Not to worry, though, because they freeze beautifully to savor later.

Pin this Fudgy Brownie Cookie recipe for later!

Fudgy Brownie Cookies from thewildolive.org

Here’s What You Need to Make Fudgy Brownie Cookies

  • 1 cup sugar
  • ½ cup plus 2 Tbsp neutral oil, such as grapeseed or canola
  • ¼ cup regular cocoa
  • ¼ cup Dutch-process cocoa
  • 2 eggs
  • 1 tsp. vanilla
  • ½ tsp. espresso powder
  • ¾ tsp salt
  • 1 tsp. baking soda
  • 1 ¾ cups plus 2 Tbsp. flour
  • ½ cup chopped walnuts
  • 1 cup chocolate chips (bittersweet is best)

Ingredient Tip:

The espresso powder won’t make these Brownie Cookies taste of coffee.  On the contrary, adding a bit of coffee to anything chocolate just makes the chocolate “come alive” and taste, well, more chocolaty!

Here’s What to Do

Preheat your oven to 350.  In a small bowl combine the flour, salt and soda.  In a large mixing bowl combine the sugar, oil, cocoas, eggs, vanilla and espresso powder.  Add flour mixture and combine halfway.  Next add the chips and nuts and combine until no visible flour remains.

Using a disher or tablespoon, portion dough into 24 balls on parchment or silpat-lined cookie sheets.

Note:  because this recipe uses oil rather than butter, the chips will get coated with oil and struggle to cling to the batter.  All you need to do is press any wayward chips into each dough ball, and the cookies will bake up fine!

how to flatten dough for brownie cookies

Bake 10-12 minutes, rotating sheets halfway thru, until cookies are set on the outside but still a bit moist inside.  Cool cookies on pan a few minutes before removing to wire racks to finish cooling.

cooling cookies on the pan

 

Fudgy Brownie Cookies with Walnuts and Chocolate Chips

 

Variations:  Do you love after dinner mints?  To make a chocolate-mint Fudgy Brownie Cookie, simply swap in ½ tsp. peppermint extract for the espresso powder, leave out the nuts, and replace the chocolate chips with mint flavored chocolate chips or other mint baking chips.  Or hey, you could go bonkers and use 3/4 cup each of regular and minty chocolate chips!

Brownie Cookies made with mint chips

 

As you can see I make these cookies a lot!  The ones in the top images were made with Ghirardelli bittersweet chocolate chips (my FAVORITES!), the cookies in the next three pix were made with semi-sweets, and the last snap here contain semi-sweet and minty white chocolate chips.  There is no wrong choice!

Enjoy!

Elizabeth

PS – Looking for something less intensely chocolate?  Try my Oatmeal Chocolate Chip Cookies with Pecans and Cherries!  Or no chocolate at all?  I’ve got Snickerdoodles and my hubby’s favorites, Old Fashioned Peanut Butter Cookies.

Fudgy Brownie Cookies

Author Elizabeth at thewildolive.org

Ingredients

  • 1 cup sugar
  • ½ cup plus 2 Tbsp oil - such as canola or grapeseed
  • ¼ cup regular cocoa
  • ¼ cup Dutch-process cocoa
  • 2 eggs
  • 1 tsp. vanilla
  • ½ tsp. espresso powder
  • ¾ tsp salt
  • 1 tsp. baking soda
  • 1 ¾ cups plus 2 Tbsp. flour
  • 1 cup chocolate chips - bittersweet is best
  • ½ cup chopped walnuts

Instructions

  • Preheat oven to 350.
  • In small bowl combine flour, salt and soda. In large mixing bowl combine sugar, oil, cocoas, eggs, vanilla and espresso powder.
  • Add flour mixture and combine halfway. Add chips and nuts and combine until no visible flour remains.
  • Use a disher to portion into 24 balls on silpat-lined cookie sheets.
  • Note:  because this recipe uses oil rather than butter, the chips will get coated with oil and struggle to cling to the batter.  All you need to do is press any wayward chips into each dough ball, and the cookies will bake up fine!
  • Bake 10-12 minutes, rotating sheets halfway thru, until cookies are set on the outside but still a bit moist inside.
  • Cool on baking sheets a few minutes before transferring the cookies to wire racks to finish cooling.

Notes

Variations: Love after dinner mints? Swap in ½ tsp. peppermint extract for the espresso powder, leave out the nuts and replace the chocolate chips with mint flavored chocolate chips or other mint baking chips.