Espresso Walnut Chocolate Chip Cookies
Indulge in these Espresso Walnut Chocolate Chip Cookies, a delicious and sophisticated twist on your traditional chocolate chip cookie with nuts! Soft and chewy with big pieces of walnuts, a hint of espresso, and dark chocolate toffee bits in every bite!
Equipment
- Digital Food Scale
- Stand Mixer (or hand mixer)
- Half Sheet Pan
- Parchment Paper Sheets
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
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.
- Feel free to add extra dark chocolate and walnuts on the tops of the cookies before baking.
- 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
Calories: 266kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 211mgPotassium: 97mgFiber: 1gSugar: 14gVitamin A: 245IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
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