MylaPeek
Culinary Explorer
Just tried these Walnut Chunk Brownie Cookies and wow! 
They’re the perfect combo of fudgy and chewy with a nice crunch from the walnuts. The semi-sweet chocolate chunks take them to the next level. 
Super easy to make and they’re a total crowd-pleaser! Give them a go and let me know what you think!
They’re the perfect combo of fudgy and chewy with a nice crunch from the walnuts. The semi-sweet chocolate chunks take them to the next level. Super easy to make and they’re a total crowd-pleaser! Give them a go and let me know what you think!Walnut Chunk Brownie Cookies Recipe
Ingredients:
- ½ cup unsweetened cocoa powder, measured correctly
- ½ cup granulated sugar (or ¾ cup white sugar, omit brown sugar)
- ¼ cup brown sugar
- ½ cup unsalted butter, melted (or dairy-free butter)
- ½ cup applesauce (or 1 large egg + 2 tablespoons oil of choice)
- 2 teaspoons pure chocolate or vanilla extract
- 1⅓ cups all-purpose flour (or gluten-free flour, measured correctly)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips or chunks (plus extra for topping, I used Enjoy Life dairy-free chunks)
- ½ cup walnuts, chopped (or more if desired, I used 1 cup)
- Optional: ½ cup chopped dried cherries (added to the last third of the dough)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Wet Ingredients: In a medium bowl, combine the cocoa powder, granulated sugar, brown sugar, melted butter, and applesauce (or egg and oil mixture). Stir in the vanilla extract.
- Combine Dry Ingredients: Measure the flour accurately and add it to the wet ingredients, along with the baking powder and salt. Mix with a wooden spoon until a soft dough forms.
- Add Mix-Ins: Fold in the chocolate chips, walnuts, and cherries (if using). The dough will be thick.
- Shape Cookies: Use a small or medium cookie scoop (about 1½ - 2 tablespoons) to drop dough onto the prepared baking sheets. Press the dough down to your desired thickness, as the cookies won’t spread much during baking.
- Bake: Bake for 8 - 10 minutes. The cookies will look soft when they come out but will firm up as they cool. For softer, fudgier cookies, bake for 8 minutes; for softer and chewier, bake for 10 minutes. Avoid overbaking.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to wire racks to cool completely.
I liked this recipe a lot!
Thanks for the lovely feedback. Happy cooking! 
