Walnut Chunk Brownie Cookies Recipe

Walnuts: Chopped nuts that add a delightful crunch and nutty flavor to the cookies.

Dark chocolate chunks: Provides rich, intense chocolate flavor and gooey texture.

Unsalted butter: Adds moisture and richness to the cookies without adding extra salt.

Granulated sugar: Sweetens the cookies and helps create a tender texture.

Eggs: Binds the ingredients together and adds structure to the cookies.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

All-purpose flour: Provides the necessary structure and stability for the cookies.

Cocoa powder: Intensifies the chocolate flavor and adds a rich color.

Baking powder: Helps the cookies rise and become light and fluffy.

Salt: Balances the sweetness and enhances the overall flavor.

When melting the butter and chocolate chunks in the microwave, use a microwave-safe bowl and heat in short intervals, stirring every 30 seconds. This prevents the chocolate from burning and ensures a smooth, even melt. If you prefer, you can also use a double boiler for more controlled melting.

• walnuts - Substitute with pecans: Pecans have a similar texture and flavor profile, making them a great alternative in baked goods.

• dark chocolate chunks - Substitute with semi-sweet chocolate chips: Semi-sweet chocolate chips provide a similar sweetness and melt consistency.

• unsalted butter - Substitute with coconut oil: Coconut oil can replicate the fat content and moisture, adding a slight coconut flavor.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a caramel-like flavor.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) provide a similar binding property for vegan baking.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to chocolate.

• all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may alter the texture slightly.

• cocoa powder - Substitute with carob powder: Carob powder is caffeine-free and has a naturally sweet flavor, making it a good cocoa alternative.

• baking powder - Substitute with baking soda and cream of tartar: Combine ¼ teaspoon baking soda and ½ teaspoon cream of tartar to mimic the leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• To keep your walnut chunk brownie cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 5 days.

• For longer storage, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag. They will last for up to 2 weeks in the fridge. Just make sure to bring them to room temperature before serving to enjoy their full flavor and texture.

• If you want to freeze the cookies, first let them cool completely on a wire rack. Once cooled, arrange them in a single layer on a baking sheet and place them in the freezer for about an hour. This prevents them from sticking together.

• After the cookies are frozen solid, transfer them to a freezer-safe bag or container. Make sure to label the container with the date. The cookies can be frozen for up to 3 months.

• When you're ready to enjoy your frozen dessert, simply take out the desired number of cookies and let them thaw at room temperature for about 30 minutes. You can also warm them in the microwave for a few seconds to get that freshly-baked taste.

• For an extra indulgent treat, consider reheating the cookies in a preheated oven at 300°F (150°C) for 5-7 minutes. This will give them a slightly crispy edge while keeping the center gooey and delicious.

• If you prefer to freeze the dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Then, transfer the dough balls to a freezer-safe bag or container. When you're ready to bake, simply place the frozen dough balls on a baking sheet and bake at 350°F (175°C) for 12-15 minutes, adding a couple of extra minutes to the original baking time.

• Preheat your oven to 300°F (150°C). Place the walnut chunk brownie cookies on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crispy on the edges. This method helps maintain the cookies' original texture.

• Use a microwave-safe plate and arrange the cookies in a single layer. Cover them with a damp paper towel to prevent them from drying out. Microwave on medium power for 10-15 seconds. Check the cookies and continue to heat in 5-second intervals if needed. This method is quick but may make the cookies a bit softer.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cookies in a single layer in the air fryer basket. Heat for 2-3 minutes, checking frequently to avoid overcooking. This method can give the cookies a nice, slightly crispy exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for about 2-3 minutes, flipping halfway through. This method is unconventional but can work in a pinch, giving the cookies a warm, gooey center.

• If you prefer a more traditional approach, wrap the cookies in aluminum foil and place them in a toaster oven set to 300°F (150°C). Heat for 5-7 minutes. This method helps retain moisture while warming the cookies evenly.

• For a steam method, place the cookies in a steamer basket over simmering water for about 1-2 minutes. This method is great for keeping the cookies moist and soft, but be careful not to over-steam them.

• Oven: used to bake the cookies at the specified temperature of 350°F (175°C)

• Baking sheet: lined with parchment paper to hold the cookie dough while baking

• Parchment paper: prevents the cookies from sticking to the baking sheet

• Microwave-safe bowl: used to melt the butter and half of the chocolate chunks

• Microwave: heats the butter and chocolate chunks until smooth

• Large bowl: for mixing the sugar, eggs, and vanilla extract

• Whisk: used to combine the sugar, eggs, and vanilla extract

• Sifter: ensures the flour, cocoa powder, baking powder, and salt are free of lumps

• Spatula: used to fold in the remaining chocolate chunks and chopped walnuts

• Spoon: for dropping spoonfuls of dough onto the baking sheet

• Wire rack: allows the cookies to cool completely after baking

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a microwave: Melt the butter and chocolate chunks in the microwave for quicker results.

One-bowl method: Mix the sugar, eggs, and vanilla extract in the same bowl to reduce cleanup time.

Chill the dough: If the dough is too sticky, chill it for 10 minutes to make it easier to handle.

Batch baking: Use multiple baking sheets to bake more cookies at once, saving time.