Description
These espresso walnut chocolate chip cookies are made with browned butter, brewed coffee, espresso powder, toasted walnuts, and chocolate! Chewy edges, soft centers, and loaded with decadent flavors, these cookies are one of my all-time favorites!
Ingredients
Scale
- 112 gm (1 cup) chopped walnuts
- 113 gm (1/2 cup) unsalted butter, softened
- 113 gm (1/2 cup) unsalted butter, browned (instructions below)
- 320 gm (1 1/3 cups, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 30 gm (2 tablespoons) brewed coffee, cooled to room temperature
- 312 gm (2 1/2 cups, spoon and leveled) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 tablespoons instant espresso granules
- 220 gm (1 cup) semisweet or dark chocolate chips
- 113 gm (4 oz) semisweet chocolate, chopped
- Optional garnish: flakey salt
Instructions
- Preheat the oven to 350F and line a rimmed baking sheet with parchment paper; set aside.
- First, brown 113 gm (1/2 cup) unsalted butter.
- Place the butter in a small stainless steel pan over medium heat, stirring until melted (I like to use a rubber spatula for this). Allow to come to a boil, then reduce heat to medium-low, stirring frequently. You will start to hear a crackling noise.
- Eventually the crackling will subside, and a foamy mixture will surface to the top. As you continue to stir, you’ll notice the liquid butter underneath the foam will go from golden yellow, to tan, to a caramel-colored brown. Once you’ve reached this stage, pour the butter into a medium-sized heatproof bowl, being sure to get all the brown bits from the bottom of the pan. Place in the fridge to chill for 30 minutes.
- While the brown butter chills in the fridge, toast the walnuts. Arrange the chopped walnuts in a single layer on the prepared rimmed baking sheet and bake until lightly toasted and fragrant, about 7 to 9 minutes. Set aside to cool.
- Make the cookie dough. Pour the chilled browned butter into the bowl of a stand mixer fitted with the paddle attachment, being sure to scrape out all browned bits and any butter that is sticking to the sides of the bowl. Add 113 gm (1/2 cup) softened butter, brown sugar and granulated sugar to the mixing bowl and beat on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla and brewed coffee.
- In a separate bowl, combine the flour, kosher salt, cornstarch, baking soda, baking powder, and espresso granules. Add the flour mixture to the mixing bowl in 2 separate additions, beating on low speed until the ingredients are just incorporated after each addition. Add in the chocolate chips, chopped chocolate, and toasted walnuts, and fold in by hand using a rubber spatula.
- Chill the cookie dough. Tightly cover the cookie dough with plastic wrap and place in the fridge to chill for at least 1 hour, up to overnight* (the color and flavor of the cookies will deepen the longer you chill the dough!). Towards the end of your chill time, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Scoop and bake the cookie dough. Using a #20 spring-loaded cookie scoop (which holds 3 tablespoons of dough), scoop the dough onto the prepared baking sheets, spacing about 3″ apart. Bake for 14 to 17 minutes, until the edges are set and turning golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
- *Chilling the dough: I recommend chilling the dough for at least one hour, up to overnight. The longer you chill the dough, the more flavorful and golden your cookies will be. If you chill the dough for longer than a couple of hours, be set the covered dough on the counter at room temperature to soften a bit to make scooping easier.
- Storage: store cookies in an airtight container at room temperature for up to 5 days
- Freezing: Chill the dough as directed prior to freezing. Once chilled, scoop the dough onto a parchment-lined baking sheet and place in the freezer for 30 minutes, or until the dough is frozen solid. Place the frozen dough in a freezer-safe zip top bag and store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!