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1
Preheat oven to 325 F. Line two baking sheets with parchment paper and set aside.
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2
In a medium-sized bowl, combine the flour, cocoa powder, espresso powder, baking soda and salt. Whisk together, then set aside.
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3
In a large bowl, combine the melted butter, light brown sugar, granulated sugar, eggs and vanilla. Whisk for 1 to 2 minutes to combine thoroughly.
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4
Gently fold the flour mixture into the sugar mixture until the two are completely combined. Stir in the chocolate chunks and toasted walnuts. The batter will be extremely stiff and it should seem like there is a disturbingly high chunk-to-batter ratio. This is a good thing.
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5
Scoop the batter in heaping tablespoons (if your tablespoons are very heaping, you should end up with about a 2 tablespoon-sized scoop, which is perfect) onto the prepared baking sheet. Space the scoops at least two inches apart. I was able to fit 8 cookies on 1 large baking sheet.
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6
Bake the cookies, one sheet at a time, in the center of the oven for 10-13 minutes or until the edges of the cookies are just starting to look dry but the centers still appear soft. Remove pan from the oven and allow the cookies to rest on the baking sheet for about 2 minutes before removing them to a wire rack to cool.
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7
Depending on the size of your scoops, you should end up with around 24 cookies, maybe more. If you figure 2 cookies per person, you'll end up with 12 servings.
