Chocolate Espresso Walnut Cookies Recipe

Introduction

These Chocolate Espresso Walnut Cookies combine rich, nutty flavors with a hint of coffee for an irresistible treat. Soft and chewy with bursts of chocolate and crunchy walnuts, they’re perfect for an afternoon snack or a cozy dessert.

Ingredients

• 3/4 cup brown butter (melted and cooled)
• 1 tbsp espresso powder
• 1/2 cup dark brown sugar
• 1/3 cup white sugar
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1 tbsp vanilla
• 1 2/3 cups all-purpose flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup walnuts (chopped)
• 1/4 cup mini chocolate chips
• 1/4 cup dark chocolate (chopped)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper. Set them aside.
2. Step 2: Brown the butter by melting it in a medium pan over medium heat. Stir continuously as it melts, crackles, and turns foamy. Continue until the butter turns a golden brown and releases a nutty aroma, about 5 minutes. Remove from heat and transfer to a glass bowl. Let it cool for 30 minutes, being careful it does not harden.
3. Step 3: Once the butter is slightly cooled, whisk in the dark brown sugar, white sugar, and espresso powder for about one minute until combined.
4. Step 4: Add the egg, egg yolk, and vanilla to the mixture and whisk until smooth.
5. Step 5: Gently fold in the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until just combined. Then fold in the walnuts, mini chocolate chips, and chopped dark chocolate, mixing a few times until incorporated.
6. Step 6: Scoop six cookie dough balls onto each prepared baking tray, spacing them apart. Bake for 12 to 15 minutes or until the edges are light golden brown and the centers appear slightly puffy.
7. Step 7: If desired, top the warm cookies with extra chopped chocolate and a pinch of sea salt. Cool the cookies on a rack before serving and enjoy!

Tips & Variations

• For a more intense espresso flavor, increase the espresso powder to 1.5 tablespoons.
• Swap walnuts for pecans or almonds for a different nutty crunch.
• Add a teaspoon of cinnamon to the dry ingredients for a warm, spiced twist.
• Use salted butter if you like a slightly saltier cookie and skip adding sea salt on top.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To refresh, warm them in a preheated oven at 300°F (150°C) for 5 minutes. They also freeze well for up to 3 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of brown butter?

Yes, but browning the butter adds a nutty, rich flavor that enhances the cookies. Using regular melted butter will still work but with a milder taste.

Can I substitute the espresso powder with something else?

Espresso powder adds depth and a slight coffee flavor. If you prefer to skip it, you can replace it with 1 teaspoon of instant coffee granules or omit it entirely for a simpler chocolate walnut cookie.

Chocolate Espresso Walnut Cookies Recipe

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★★★★★

4.9 from 137 reviews

These Chocolate Espresso Walnut Cookies are rich and deeply flavorful, combining the nutty aroma of brown butter with the bold kick of espresso and the crunch of walnuts. Perfectly soft in the center with slightly crisp edges, these cookies offer a delightful balance of chocolate intensity and a hint of coffee, making them an irresistible treat for chocolate lovers and coffee enthusiasts alike.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 45-50 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 3/4 cups brown butter (melted and cooled)
• 1 tablespoon espresso powder
• 1/2 cup dark brown sugar
• 1/3 cup white sugar
• 1 egg (room temperature)
• 1 egg yolk (room temperature)
• 1 tablespoon vanilla extract

Dry Ingredients

• 1 2/3 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Add-ins

• 1/3 cup walnuts (chopped)
• 1/4 cup mini chocolate chips
• 1/4 cup dark chocolate (chopped)

Instructions

1. Preheat and prepare baking trays: Preheat your oven to 350°F (180°C). Line two baking trays with parchment paper to prevent sticking and set aside.
2. Brown the butter: In a medium-sized pan over medium heat, melt the butter. Stir continuously to prevent burning as the butter foams and crackles, turning golden brown. This process releases a nutty aroma and should take about 5 minutes. Once browned, remove from heat and transfer the butter to a glass bowl to cool for 30 minutes, ensuring it remains liquid but not hot.
3. Mix sugars and espresso: Once the brown butter has cooled slightly, whisk in the dark brown sugar, white sugar, and espresso powder vigorously for one minute until well combined.
4. Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla extract thoroughly until the mixture is smooth and uniform.
5. Incorporate dry ingredients: Gently fold the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt into the wet mixture until just combined. Avoid overmixing to keep cookies tender.
6. Fold in chocolate and walnuts: Add the mini chocolate chips, chopped dark chocolate, and chopped walnuts to the batter. Fold a few times carefully to evenly distribute these add-ins without overworking the dough.
7. Scoop and bake: Using a cookie scoop or spoon, place six dough balls evenly spaced on each prepared baking tray. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers remain slightly puffy.
8. Optional toppings and cooling: If desired, sprinkle additional chocolate and a pinch of sea salt on the hot cookies right after removing them from the oven. Transfer cookies onto a cooling rack and let them cool completely before enjoying.

Notes

• Room temperature eggs help create a smoother batter and better texture.
• Do not let the brown butter harden; it should remain liquid but cooled to avoid cooking the eggs prematurely.
• Using both baking soda and baking powder helps cookies rise slightly and maintains a good texture with the cocoa powder.
• For extra crispy edges, bake on the lower oven rack.
• Store the cookies in an airtight container at room temperature for up to a week.

Keywords: chocolate cookies, espresso cookies, walnut cookies, brown butter cookies, chocolate espresso walnut cookies, homemade cookies, baked cookies