Double chocolate espresso walnut cookies mixed in one bowl in less than 10 minutes. Perfection.
There is just nothing more satisfying than one-bowl, mix-by-hand baking. Don’t get me wrong, I rarely shy away from getting a few dishes dirty, and my stand mixer is one of very few items that gets to live permanently on the counter. Still, when you can achieve delicious results with a simplified approach.. who wouldn’t go for that!?
Suffice to say, then, that when my copy of One-Bowl Baking by Yvonne Ruperti arrived in the mail a couple weeks ago, I was pretty excited. My enthusiasm only grew with each turn of the page. I want to make all the cupcakes and muffins right now. And there is an entire chapter devoted to snack cakes. All of which can be made with accessible ingredients in, well, ONE BOWL. Truth in advertising. What a perfect companion, especially for the summer, when I love casual get-togethers and feeding everyone something special, but don’t really want to spend hours in the kitchen instead of playing outside with my son.
Despite my aforementioned enthusiasm for the cupcakes, muffins, and snack cakes chapters, the very first recipe I chose to make was, of course, for cookies. Unfortunately, though, I was lacking one staple – unsweetened chocolate. The shame! Wop-wop. So, I combined a couple of ideas from other recipes, and actually made an additional simplification, swapping chopped chocolate for chocolate chips, because apparently I am just that lazy, and voila. One-bowl double chocolate espresso walnut cookies.
[clickToTweet tweet=”Summer is here! Celebrate with a plate of cookies! Double chocolate espresso walnut, anyone? ” quote=”Summer is here! Celebrate with a plate of cookies! Double chocolate espresso walnut, anyone? “]
We really did have the best intentions of sending most of these over to the next-door neighbors, who have all three of their college- and high school-aged sons at home right now, but a series of unfortunate events conspired to prevent me from ever dropping off the plate, and before I knew it, my husband was sneaking off with the last few cookies! (Sorry, Joan!)
But if that’s not a testament, I don’t know what is. I hope you try them and love them, and if you’re into one-bowl baking, by all means check out Ruperti’s book. It’s an investment I will be turning to many, many times this summer and beyond!
More Quick Summer Desserts:
- Strawberry Rhubarb Oat Crumble Bars
- Salted Caramel Chocolate Chip Cookies
- One-Bowl Chewy Brownies
- Perfect Filled Lemon Cupcakes
- Thick and Chewy Chocolate Chip Cookies
- Pudding M&M Cookies
- Chocolate Butterscotch Pretzel Cookies
Double Chocolate Espresso Walnut Cookies
- 14 tablespoons (200 grams) unsalted butter softened
- 1 1/4 cups (245 grams) light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon instant espresso powder
- 1 egg
- 1 egg white
- 1 teaspoon vanilla extract
- 1 2/3 cups (235 grams) all-purpose flour
- 2/3 cup (55 grams) cocoa powder
- 1 teaspoon baking soda
- 6 ounces (170 grams) semi-sweet chocolate chips
- 1 cup (115 grams) walnuts coarsely chopped
- Preheat oven to 375 degrees F (190 degrees C), and line baking sheets with parchment paper or silicone mats.
- In a large bowl, stir together the butter, brown sugar, salt, and espresso powder until evenly mixed and creamy. Stir in the egg, egg white, and vanilla until smooth.
- Sprinkle the flour, cocoa, and baking soda over the mixture, then stir just until flour is incorporated. Gently fold in the chocolate chips and walnuts.
- Scoop the dough into approximately 20 balls, spacing them evenly on the baking sheets. Bake for 8-11 minutes, until cookies are slightly puffy and being to crack on the surface. Let rest on the pans for 5 minutes, then transfer cookies to a wire rack to cool. Cookies will keep up to three days if tightly covered at room temperature.
Adapted from One-Bowl Baking by Yvonne Ruperti