Brownie walnut cookies |

Posted on

7 October 2014


The Bakealogue

Brownie walnut cookies

Brownie walnut cookies


All Purpose Flour: 1 cup
Unsalted Butter (at room temperature): 1/4 cup or 65 grams
Caster Sugar: 1 cup
Chocolate Chips or any chocolate of your choice: 3 oz or 1/2 cup
Eggs: 2
Vanilla essence: 1 tsp
Baking powder: 1 tsp
Walnuts (chopped): 1/2 cup
Icing Sugar: to sprinkle


  • Using the double boiler method, melt the chocolate chips and butter over low heat and set aside to cool.
  • In a bowl, whisk together the caster sugar and eggs until it forms a creamy mixture.
  • Add the eggs (one at a time) followed by the vanilla essence and mix again.
  • Once the melted chocolate has cooled add that to the batter.
  • In a separate bowl, sift together the flour and baking powder. Add the chopped walnuts and mix together with the help of a spoon.
  • Add the flour mixture to the batter and beat again until all ingredients are well-combined.
  • The dough will look more like a batter. Refrigerate for atleast 2 hours to prevent the cookies from spreading too much while baking.
  • Pre-heat your oven to 180 degrees Celsius and line your baking tray with parchment paper.
  • Use a cookie scoop (or ice-cream scoop would work just as well), to place equal sized cookies on your baking tray.
  • Bake for approximately 15 minutes or until the edges of the cookie turn hard.
  • Allow the cookies to cool on baking tray for approximately 5 – 10 minutes and then transfer them to your wire rack to cool completely.
  • Once the cookies have cooled, sprinkle with icing sugar (optional).
Cooks Note

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