Chocolate Walnut Brownie Cookies |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 12 |
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I love chocolate in all of its varieties. I love chocolate chip cookies, particularly the ones my mother made when I was a kid and which she continued to send me at college until I eventually learned to make them myself. Read more . I love chocolate brownies. This recipe incorporates everything I love about chocolate. I think the combination of unsweetened and bittersweet chocolate with semi-sweet chocolate chips is ideal. Since you’re using sugar and a lot of chocolate already, I would stay away from milk chocolate, which already contains a lot of sugar. Make certain your eggs and butter are at room temperature. Ingredients:
3 oz butter |
6 oz unsweetened chocolate |
12 oz bittersweet chocolate |
6 whole eggs (room temperature) |
21/4 cups granulated sugar |
1 tablespoon strong coffee or espresso |
1 teaspoon vanilla extract |
3/4 cup all purpose flour |
3/4 teaspoon baking powder |
1 teaspoon salt |
2 cups roughly chopped toasted walnuts (if you prefer, you can use chopped pecans – or even a combination of walnuts and pecans) |
2 cups semi-sweet chocolate chips |
Directions:
1. Preheat oven to 350°F.
2. Whisk the butter, unsweeted chocolate, and bittersweet chocolate together in a glass or stainless steel bowl over a pot of simmering water until the chocolate is melted and the butter incorporated. If you’re using a stainless steel bowl, be sure to hold the edge of it with a towel. You can start by putting the butter on the bottom of the bowl the keep the chocolate from getting too hot too fast.
3. Once everything is melted, keep the mixture warm.
4. Whip the eggs, granulated sugar, coffee, and vanilla extract in a stand mixer on the high setting until mixture is very thick and pale yellow in color (approximately 5 minutes).
5. While eggs are whipping, measure the flour, baking powder, and salt.
6. Fold the warm chocolate mixture into the whipped eggs.
7. Sift the flour, baking powder, and salt over the chocolate mixture.
8. Fold it in with the nuts and chips. Allow to set about 5 minutes before scooping. The batter will appear mousse-like.
9. While the batter is setting, prepare a sheet tray by lining it either with parchment paper (cheap) or a Silpat (pricier, but it’s easier to clean and makes the baked cookies much easier to remove later.)
10. Note: Before scooping the batter, you have some options. From long experience, I have found that, by far, the easiest way to handle the batter is to chill it for at least half an hour before scooping it for baking. The batter will become very thick, almost like soft fudge. I use a small ice cream scoop to apportion the batter. Here a good trick is to coat the inside of the scoop with a tiny bit of vegetable oil. This will ensure that none of the batter sticks to the scoop as you are laying out portions on the sheet tray.
11. Depending on the scoop size, the cookies will take anywhere from 8-12 minutes to cook (mine take about 12 minutes). They will appear craterlike when ready. Allow to cool thoroughly before testing. This is very important – you want the cookies to be moist and chewy, but you don’t want them to fall apart, which will happen unless you allow them to cool properly.
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