Easy Espresso-Nut Chocolate Chip Cookies Recipe

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Cookies come in all flavors, shapes, and sizes. Some of the best cookie recipes are developed by putting together your favorite flavors into one dessert. This sweet treat uses some of the most delicious flavors of coffee drinks; espresso, chocolate, and walnuts. If you have never had an espresso-flavored cookie, you are missing out!

These quick and easy espresso nut chocolate chip cookies are chewy, sweet, and complex. They are the perfect adult cookie to serve at a gathering or to enjoy with your morning coffee. If you need a sweet bite before bed, bake a batch of these and keep them around the house. These cocoa cookies come together in just under an hour and are well worth the time!

Making these cookies is extremely simple. Start by creaming together some very soft butter and espresso powder before adding rich brown sugar. By using all brown sugar, you will end up with a molasses-like cookie in flavor and texture. The result is crisp on the outside but chewy on the inside. The cookie melts in your mouth as you take a bite!

Easy Espresso Chocolate Chip Cookies Recipe-2

Next, add your dry ingredients and mix with a spatula until just combined. If you overmix the dough once the flour has been added, the cookies can be tough. Gently integrate the dry ingredients before carefully folding in the nuts and chocolate.

Since espresso is a strong flavor, pair it with dark chocolate chips to enhance the mocha experience of this dessert. This cookie needs some texture and crunch, and toasted walnuts provide that perfectly. The rich nuttiness is the most delicious complement to all of the deep coffee flavors. If you do not like nuts or have an allergy, feel free to leave them out of your cookies.

Once you have mixed all of your ingredients to form the dough, you will need to refrigerate the cookies before scooping them and baking. The dough needs a good 30 minutes to firm up. Otherwise, scooping your cookies would be a melty, sloppy mess. Scooping cold dough will create an aesthetic shape to the cookies and keep them neat and uniform.

After baking, you will want the cookies to cool to room temperature before serving and storing. This will help them keep their structural integrity and allow for optimal texture. Once you bite into one of these cookies, it melts in your mouth with coffee and chocolate flavor. Enjoy your morning or your evening with these insanely delicious cookies!

How to Make It

  • Prep Time40 min
  • Cook Time15 min
  • Total Time55 min
  • Serving Size12
  • Energy227 cal

Ingredients

Directions

1

Preheat the oven to 350 degrees F. In a large bowl, mix the softened butter with the instant espresso powder, mashing them together until homogenous and fluffy. The butter will need to be at room temperature to mix well.

2

Add the brown sugar to the butter mixture and whisk well. Once incorporated, whisk in the egg and vanilla until completely combined.

3

Using a spatula, carefully stir the flour and baking soda into the batter until just combined. All of the flour should be hydrated, but do not overmix as it will result in tough cookies.

4

Stir in the optional walnuts and also the dark chocolate chips.

5

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to allow it to firm up.

6

When ready to bake, line two cookie sheets with parchment paper. Scoop ¼ cup of dough per cookie and place the cookies onto the lined sheet, spaced about 2 inches apart.

7

Bake for 12-15 minutes until the sides of the cookies begin to brown.

8

Remove from the oven and allow the cookies to cool completely before serving. Save any leftovers in an airtight container.

  • Nutrition Facts

  • Serving Size12
  • Amount per serving
  • Calories227
  • % Daily Value*Standard DV
  • Total Fat13.3 g78 g17.05%
  • Saturated Fat6.4 g20 g32%
  • Cholesterol36 mg300 mg12%
  • Sodium168 mg2300 mg7.3%
  • Total Carbohydrate25.5 g275 g9.27%
  • Dietary Fiber0.6 g28 g2.14%
  • Total Sugars15.9 g
  • Protein3.4 g50 g6.8%
  • Calcium19 mg1300 mg1.46%
  • Iron1 mg18 mg5.56%
  • Potassium63 mg4700 mg1.34%

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