Extra-Chocolatey Brownie Cookies

2 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 package (11 ounces) semisweet chocolate chunks
2 cups coarsely chopped walnuts or pecans

1. Preheat oven to 350 F. Whisk flour, cocoa, baking soda and salt in medium bowl until well blended.
2. Beat butter in large bowl with electric mixer at medium speed 1 minute or until light and fluffy. Add brown sugar and granulated sugar; beat 2 minutes or until fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat at low speed until blended. Stir in chocolate chunks and walnuts.
3. Drop dough by heaping tablespoonfuls 2 inches apart onto ungreased cookie sheets; flatten slightly.
4. Bake 8 to 10 minutes or until set. Cool on cookie sheets 2 minutes. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 4 days.

Submitted by Rebecca W.