Bready or Not: Brownie Cookies

Posted by on Jan 10, 2024 in Blog, Bready or Not, brownies, chocolate, cookies | 0 comments

If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

Bready or Not: Brownie Cookies

These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

Bready or Not: Brownie Cookies

Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

Bready or Not: Brownie Cookies

Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

Bready or Not: Brownie Cookies

Are you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies, walnuts
Servings: 25
Author: Beth Cato

Equipment

  • baking sheet
  • parchment paper
  • tablespoon scoop or spoon

Ingredients

  • 1/3 cup unsalted butter softened
  • 3/4 cup white sugar
  • 1/3 cup light corn syrup
  • 1 large egg room temperature
  • 3 ounces semisweet chocolate melted
  • 2 teaspoons vanilla extract
  • 1 2/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup walnuts chopped

Instructions

  • Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
  • In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.
  • In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.
  • Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.

OM NOM NOM!

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