I just got back from the Winter Fancy Food Show in San Francisco. This was my second year in attendance and I had such a fun time walking the show and seeing what is new in the food industry. Plus, you get to try free samples!

As if I didn’t get enough chocolate samples, I came home and baked these Triple Chocolate Walnut Brownie Cookies. Seriously, how can you go wrong with a name like that?

On Monday, we made it up to Napa for wine tasting and dinner at Michael Chiarello’s restaurant, Bottega. The picture above was a sparkling rosé tasting at Mumm Napa. We also went to my friend’s winery, Honig, which I highly recommend!

These cookies use three kinds of chocolate and are similar to fudgy brownies. Start by melting the chocolate and butter together to create a smooth consistency to mix into the batter.

Recipe for Triple Chocolate Walnut Brownie Cookies


  • 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


  1. Pre-heat the oven to 375ºF. Line two large baking sheets with parchment paper and set aside.
  2. 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.
  3. 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!
  4. 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.

Makes about 30 cookies

Recipe adapted from Martha Stewart’s Baking Handbook