Espresso Walnut Chocolate Chip Cookies
I take soft and chewy chocolate chip cookies with nuts to another level with these Espresso Walnut Chocolate Chip Cookies. The addition of espresso powder, local walnuts and toffee dark chocolate come together for a sophisticated cookie recipe that you will be obsessed with!
If you’re looking for more eggless cookies, be sure to check out some of my other favorites like Eggless Double Chocolate Chip Cookies, Coffee Creamer Cookies, Eggless Chocolate Oatmeal Raisin Cookies, Eggless Chocolate Chip Cookies, or Eggless Cosmic Brownie Cookies.
A Quick Look At The Recipe
- Recipe Name: Espresso Walnut Chocolate Chip Cookies
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: salted butter, light brown sugar, all purpose flour, walnuts
- Flavor Profile: espresso, nutty crunch in classic chocolate chip cookies
- Dietary Info: eggless, no seed oils, vegan swap available
- Difficulty: Easy!
- Why You’ll Love It: eggless cookies with dark chocolate, walnuts, and espresso
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Why You’ll Love This Recipe
- Elevated Classic: While chocolate chip cookies with nuts are pretty common — I promise you that these Espresso Walnut Chocolate Chip Cookies are anything but! With the depth of flavor from the espresso powder, toffee dark chocolate, and flaky sea salt finish, you'll be obsessed!
- Eggless Cookies: With the egg shortage right now, you may be thinking of making eggless cookies. Let me tell you that as someone who can eat eggs, I actually prefer eggless cookies! Cookies made without eggs can be softer, chewier, and also last longer than cookies with eggs. Check out more Easy Egg Replacers for Baking and Eggless Chocolate Oatmeal Raisin Cookies or Eggless Chocolate Chip Sugar Cookies for more favorites.
- Bold Flavor: I use Theo Chocolates Salted Toffee Dark Chocolate Bars as the “chocolate chips” in these Espresso Walnut Chocolate Chip Cookies. These chocolate bars have bits of toffee pieces and loads of flavor that compliments the espresso powder and walnuts just perfectly.
- Organic Cookies: These eggless cookies use organic ingredients, making them a better choice than store bought! Using simple organic ingredients allows you to indulge mindfully in these elevated chocolate chip cookies with nuts.
I recently got some Organic Regenerative Walnuts from Old Dog Ranch. I polled you guys on Instagram as to what I should make with them and you voted for cookies! You are my people, as cookies are always my first choice!
So, I knew I wanted to make eggless cookies because of the egg shortage right now now. And, these organic cookies don’t even need eggs to be so incredibly soft and chewy! If you are looking for more eggless recipes be sure to check out my book, Effortless Eggless Baking.
Also, check out some of my other favorite eggless desserts like Big Chocolate Cookie, Vanilla Sea Salt Chocolate Chip Cookies, Eggless Chocolate Carrot Cake, or Chocolate Covered Peanut Butter Cookies (Homemade Tagalongs).
Ingredients
- Light Brown Sugar: I use all light brown sugar which makes these cookies extra soft and chewy and they have a richer flavor. I use my homemade light brown sugar, but store bought also works.
- Milk: Use whole milk for the best results. Milk is replacing eggs in these organic cookies. So, you want full fat milk, not reduced fat or skim. Because reduced fat and skim milk have more water content, this can dry out cookies more than if you use whole milk.
- Yogurt: I use organic plain Greek yogurt, which also helps replace eggs. This gives these eggless cookies great texture.
- Baking Soda: I use baking soda because these are cookies, which is a quick rise bake and they have an acid to react with the baking soda (brown sugar). For more info on the Difference Between Baking Soda and Baking Powder, read my post.
- Espresso Powder: I use organic espresso powder for added flavor. This is a small thing that brings so much flavor to these organic cookies, don’t skip it!
- Chocolate Bars: I use Theo Chocolates Organic Salted Toffee Dark Chocolate Bars. This is one of my favorite tricks for bringing bold flavor to cookies with a single ingredient. These chocolate bars have bits of toffee and a little salt that compliments the hint of espresso and hearty walnuts so well! If you can’t get these, regular dark chocolate also works.
- Flaky Sea Salt: I top these Espresso Chocolate Chip Walnut Cookies with flaky sea salt. This is completely optional, but also completely necessary in my opinion! I love the sweet and salty combo, but if you don’t simply leave it off.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker’s Tips
- Always weigh ingredients for the best results.
- Make sure your butter is soft, I like to let it soften naturally on the counter for a few hours or even overnight.
- I use Theo Chocolates Salted Toffee Dark Chocolate Bars, but plain dark chocolate bars or chocolate chips also work. You just won’t have the same exact flavor, but they’ll still be good.
- Flaky sea salt is optional, but I’m obsessed with sweet and salty cookies!
- Be sure to store cookies in an airtight container so they stay soft.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Vegan — Replace the butter with vegan butter, milk with coconut milk, and yogurt with vegan yogurt. You’ll also need to use vegan friendly dark chocolate.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
How to Make Espresso Walnut Chocolate Chip Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract.
- Mix on low until combined and there are no butter chunks.
- Add the milk and Greek yogurt.
- Next, add the flour, baking soda, salt, and espresso powder.
- Mix on low until combined into a cookie dough.
- Add the chopped walnuts and chocolate bars to the cookie dough. Reserve a small amount of each if you want to add it on top of cookies for extra fancy looking cookies, this is totally optional! Mix on low until combined.
- Using your hands, form the dough into 12 dough balls and flatten them slightly so they are about 2-inches in diameter. Place them on the prepared baking sheets, spreading evenly apart. You’ll have 6 cookies per sheet.
- Bake at 375°F for 15 to 17 minutes or until golden brown around the edges. You can round these out with a cookie cutter for perfectly round cookies right after baking if you want. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
Espresso Walnut Chocolate Chip Cookies FAQ’s
Yep, just add 1/4 teaspoon of salt to the dough.
Yes, feel free to substitute for almonds, pecans, or even peanuts.
Yes! Just use vegan butter, milk, and yogurt. I recommend using Miyoko’s vegan butter for the best results and coconut milk and yogurt. I prefer coconut milk for vegan cookies as it has more fat, while almond or oat milk are more watery which doesn’t give you the best results. You’ll also need to use plain dark chocolate as these chocolate bars I’m using have butter.
Store in an airtight container to keep these cookies soft and chewy. They’ll stay fresh for 7 days at room temperature. Or, you can store in the fridge for a couple weeks or the freezer for even longer!
More Chocolate Chip Cookie Recipes
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Espresso Walnut Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- Half Sheet Pan
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ cup milk
- 1 tablespoon plain Greek yogurt
- 255 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon espresso powder
- 113 grams walnuts (chopped)
- 2 bars Theo Chocolate Salted Toffee Dark Chocolate Bars (chopped)
- Flaky sea salt
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and vanilla extract. Mix on low until combined and there are no butter chunks.
- Add the milk, Greek yogurt, flour, baking soda, salt, and espresso powder. Mix on low until combined into a cookie dough.
- Add the chopped walnuts and chocolate bars to the cookie dough. Reserve a small amount of each if you want to add it on top of cookies for extra fancy looking cookies, this is totally optional! Mix on low until combined.
- Using your hands, form the dough into 12 dough balls and flatten them slightly so they are about 2-inches in diameter. Place them on the prepared baking sheets, spreading evenly apart. You’ll have 6 cookies per sheet.
- Bake at 375°F for 15 to 17 minutes or until golden brown around the edges. You can round these out with a cookie cutter for perfectly round cookies right after baking if you want. Top with flaky sea salt immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Store in an airtight container for up to 7 days.
Video
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft, I like to let it soften naturally on the counter for a few hours or even overnight.
- I use Theo Chocolates Salted Toffee Dark Chocolate Bars, but plain dark chocolate bars or chocolate chips also work. You just won’t have the same exact flavor, but they’ll still be good.
- Flaky sea salt is optional, but I’m obsessed with sweet and salty cookies!
- Be sure to store cookies in an airtight container so they stay soft.
- You can freeze these in an airtight container for up to 3 months. Just thaw and enjoy!
- Vegan — Replace the butter with vegan butter, milk with coconut milk, and yogurt with vegan yogurt. You’ll also need to use vegan friendly dark chocolate.
- High Altitude — Bake at 375°F for 13 to 15 minutes or until golden brown on the bottoms.
Nutrition
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These take chocolate chip cookies to the next level!