Walnut Brownie Cookies (Crumbl Copycat)

A chocolate brownie cookie topped with a melted chocolate ganache and chopped walnuts.

Walnut Brownie Cookies (Crumbl Copycat)

A rich chocolate brownie cookie is studded with semi-sweet chocolate chips, topped with a semi-sweet chocolate ganache and a generous sprinkling of toasted walnuts.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 457kcal

Author Whitney Wright

Equipment

Ingredients

Brownie Cookies

1 cup unsalted butter softened
1 1/4 cups light brown sugar packed
1 cup granulated sugar
2 large eggs
1 tablespoon light corn syrup
1 tablespoon vanilla extract
2 1/3 cups all-purpose flour
1 cup dutch processed cocoa powder
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips

Topping

1/3 cup heavy cream
4 oz semi-sweet chocolate finely chopped
1/2 cup walnuts

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
Toast the walnuts. Once the oven has preheated, place the ½ cup of walnuts on a baking sheet and toast in the oven for 8 minutes. Transfer to a cutting board and roughly chop. Set aside. We will use the walnuts for topping once the cookies have been baked and topped with the chocolate topping.
Make the cookie dough. Using a stand mixer fitted with a paddle attachment cream the butter, brown sugar, and sugar on medium speed for 1-2 minutes. Add the eggs, corn syrup, and vanilla extract and mix until combined. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, cocoa, cornstarch, baking soda, and salt. Mix until the dough comes together.
Using a ¼ cup, portion the dough into round balls. Place the balls on the baking sheet. Using the palm of your hand press down on each ball until it creates a very thick disk.
Place 6 per cookie dough balls per baking sheet.
Bake for 10-11 minutes or until edges are set and the center is no longer overly shiny, be careful not to overbake.
Remove from oven and let cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Make the chocolate topping. Place chopped chocolate in a medium sized heat-safe bowl. Place the heavy cream in a small saucepan and bring to a boil. Once boiling immediately pour the heavy cream over the chocolate and let sit 2-3 minutes. Gently stir the chocolate and cream until smooth.
Spoon a tablespoon of the ganache over each cookie, sprinkle with a tablespoon of chopped walnuts.
Enjoy warm or at room temperature.

Notes

Walnut chocolate cookies that don’t have the ganache on top can be store in an airtight container or Ziplock bag at room temperature for 3-4 days. Store the cookies that have ganache on top in an airtight container in the fridge for 5-6 days.

You can add some chopped walnuts to the cookie dough as well as on top if you want even more walnuts. Stir in 1/4-1/2 cup chopped walnuts at the very end.

See my Best Cocoa Powder for Baking post for more details on Dutch Processed Cocoa Powder.

Nutrition