Chocolate Espresso Walnut Cookies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add eggs and vanilla: Whisk in the egg, egg yolk, and vanilla extract thoroughly until the mixture is smooth and uniform.
- 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.
- 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.
- 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.
- 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
