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Double Chocolate Espresso Walnut Cookies

Thick, chewy chocolate espresso cookies stuffed with chocolate chips and walnuts. Mixed in one bowl in less than 10 minutes. Perfection.

Ingredients

  • 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

Instructions

  • 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.

Nutrition Estimate

Calories: 259 kcal, Carbohydrates: 28 g, Protein: 3 g, Fat: 15 g, Saturated Fat: 7 g, Cholesterol: 29 mg, Sodium: 125 mg, Potassium: 154 mg, Fiber: 2 g, Sugar: 16 g, Vitamin A: 260 IU, Vitamin C: 0.1 mg, Calcium: 31 mg, Iron: 1.7 mg
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