Go Back
–+ servings
Print Recipe
5 from 1 vote

Dark Chocolate Espresso Walnut Cookies

Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Servings: 36 cookies

Ingredients

  • 1 cup (225 g) butter room temperature
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) brown sugar
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (280 g) all-purpose flour
  • 1 ¼ cups (106 g) unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 6 teaspoons (5.4 g) instant espresso powder (3 sticks Nescafé Espresso)
  • ½ teaspoon salt
  • 1 cup (170 g) mini chocolate chips
  • 1 cup (110 g) chopped walnuts

Instructions

  • In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, espresso powder and salt. In a large mixing bowl, beat butter and sugars on medium-high speed until light and fluffy. Add eggs and vanilla extract and beat on high speed until combined. Gradually add flour mixture to butter-egg mixture and beat on low speed to combine. Beat in the chocolate chips and walnuts. Tightly cover bowl and chill dough in the refrigerator for 1-2 hours (or in the freezer for 20-30 minutes).
  • Preheat oven to 350°F (175°C) and line baking trays with parchment paper. Scoop 1 ½ tablespoons of dough, roll into balls (slightly smaller than golf balls) and place on baking trays, leaving space in between for cookies to expand.
  • Bake cookies for 8 minutes. You will see they are done when cracks appear on the surface of the cookies.rom oven and allow them set on the baking tray for 5 minutes before transferring them to wire racks to cool completely.