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–+ servings

Chocolate Espresso Walnut Cookies

Ania
Chocolate espresso walnut cookies are made with browned butter and espresso grounds. They are loaded with pockets of ooey gooey chocolate and crunchy walnuts. The best cookies for coffee lovers!
5 from 4 votes

Ingredients
 
 

Instructions
 

  • Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
  • Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you'll know it's almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl. Let the butter cool for 30 minutes (Do not let it harden) while you prep on the rest of the recipe.
    3/4 cups brown butter
  • Once slightly cooled, whisk in the sugar, brown sugar, and espresso for one minute until combined.
    1/2 cup dark brown sugar, 1/3 cup white sugar, 1 tbsp espresso powder
  • Whisk in the egg, egg yolk, and vanilla.
    1 egg, 1 egg yolk, 1 tbsp vanilla
  • Fold in the flour, cocoa powder, baking soda, baking powder, and salt until just combined. Toss in the chocolate chips, chunks, and walnuts, and fold a few times until incorporated.
    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, 1/4 cup mini chocolate chips, 1/4 cup dark chocolate
  • Scoop 6 cookie dough balls on each tray at a time. Bake for 12-15 minutes or until the edges are a light golden brown and the middle is slightly puffy.
  • Top off with additional chocolate and a dash of sea salt if desired. Cool the cookies on a cooling rack and enjoy!