Triple Chocolate Walnut Brownie Cookies

These triple chocolate walnut brownie cookies are seriously as good as they sound. The most important ingredient is chocolate – and this cookie has three different kinds. Start by melting semi-sweet chocolate and unsweetened chocolate with butter to create a smooth consistency to mix into the rest of the batter. Then you mix more chocolate, dark chocolate morsels, and walnuts for extra crunch. cookies are similar to fudge brownies, thick and chewy.

Triple Chocolate Walnut Brownie Cookies

Triple Chocolate Walnut Brownie Cookies

Triple Chocolate Walnut Brownie Cookies

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 30 cookies

Triple Chocolate Walnut Brownie Cookies

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.

Ingredients

  • 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

Instructions

  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.

Notes

Recipe adapted from Martha Stewart's Baking Handbook.

http://www.sagerecipes.com/2012/01/19/triple-chocolate-walnut-brownie-cookies/