Double Chocolate Espresso Walnut Cookies
Thick, chewy double chocolate cookies with a hint of espresso and plenty of walnuts mixed in.
Ingredients
- 1 cup butter at room temperature
- 1 cup granulated white sugar
- 1 cup packed brown sugar light or dark
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 and 1/3 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons instant espresso powder
- 1 cup semi-sweet chocolate chips
- 1 cup walnut pieces
Instructions
- In a large bowl or bowl of an electric mixer, beat the butter, white sugar, and brown sugar together on medium-high speed until they are creamed together and light and fluffy. Add the eggs and vanilla extract, then scrape down the sides of the bowl and beat again on medium-high until evenly mixed.1 cup butter, 1 cup granulated white sugar, 1 cup packed brown sugar, 2 large eggs, 2 teaspoons vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and espresso powder. Add these dry ingredients to the butter-sugar mixture and beat on low speed just until combined.2 cups all-purpose flour, 1 and 1/3 cups unsweetened cocoa powder, 2 teaspoons baking soda, 2 teaspoons instant espresso powder
- Add the chocolate chips and walnuts, and stir in by hand.1 cup semi-sweet chocolate chips, 1 cup walnut pieces
- Chill the dough for about 2 hours. If you leave the dough in the refrigerator for 3 hours or more, plan to let it rest at room temperature for 15-20 minutes to make it easier to scoop and roll. (See note about an option to scoop, then chill the cookies.)
- When ready to bake, preheat the oven to 350 degrees F and line large baking sheets with parchment paper or silicone mats.
- Scoop the dough into portions of roughly 1.5 Tablespoons each, then roll into smooth balls and arrange 2-3 inches apart on cookie dough sheets. Bake for 11-12 minutes, until the edges are set but the centers are still soft.
- Press extra chocolate chips and walnuts into the cookie tops immediately after removing from the oven, if desired for looks. Let cookies cool for 5-10 minutes on the baking sheet, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Store cookies tightly covered at room temperature for 3-4 days.
- If you prefer, you can scoop and roll the cookie dough into balls prior to chilling. Place the dough balls on a plate or baking sheet, chill for 2 hours, then bake as directed. Dough balls can also be frozen for up to 3 months and baked from frozen, adding 2-3 minutes to the baking time.
Nutrition Estimate
Calories: 212 kcal, Carbohydrates: 26 g, Protein: 3 g, Fat: 12 g, Saturated Fat: 6 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 28 mg, Sodium: 130 mg, Potassium: 137 mg, Fiber: 2 g, Sugar: 16 g, Vitamin A: 209 IU, Vitamin C: 0.1 mg, Calcium: 23 mg, Iron: 2 mg
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