This week will be Cookie Fest on The Bakealogue as one just can’t get enough of their cookies! And the first of the many recipes will be Brownie Walnut Cookies … sounds unusual right? What’s even more weird is they actually taste better than just brownies with a crisp edge but chewy centre! Mmm mmmmm! You can alternate the ingredients depending on your preferences for example I have used semi-sweet chocolate chips but if you prefer dark or any other flavoured chocolate then you can do so accordingly! I should probably warn you though the dough does look more like a batter at the time of mixing, so don’t freak out and just make sure you give it plenty of time to chill prior to baking. This will also prevent the cookies from spreading too much at the time of baking. Also, the cookies will get cracks on top so don’t worry about that either. This recipe makes approximately 24 cookies and is best consumed on the same day (not that there would be any left for tomorrow!). So watcha waiting for … it’s time to get baking!
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
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).