Taking a bite of a Fudgy Chocolate Brownie Cookie is like sinking your teeth into a soft gooey chocolate brownie. This rich Brownie Cookie has a tender shiny crinkly crust just like your favorite brownie recipe.
In a medium-sized saucepan over low heat, melt the butter, chopped unsweetened baking chocolate, and 4 oz of the semi-sweet chocolate chips. Stir constantly until the mixture has melted completely. Allow to cool to room temperature, about 30 minutes.
Whisk the flour, baking powder, and salt together in a small bowl. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the eggs, sugar, brown sugar, and vanilla on medium speed until combined.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary. Add the cooled chocolate mixture and beat well until everything is combined.
Stir in the remaining chocolate chips and chopped walnuts. Cover the dough and chill for 30 minutes.
While the dough is chilling, preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
Using a 3 tbsp cookie scoop, drop rounded dough balls on the prepared baking sheet. For fudgy brownie cookies, bake for 12 minutes. For cakey cookies, bake for 14 minutes. Allow the cookies to cool on the baking sheet for 5 minutes and then transfer them to a cooling rack to cool completely.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.