Julienne'S Double Chocolate Espresso Walnut Cookies

Name: Julienne'S Double Chocolate Espresso Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound semisweet chocolate, chopped; 1/2 cup (1 stick) butter; 3/4 cup (3 ounces) unbleached flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 4 extra-large eggs; 1/2 cups sugar; 2 tablespoons instant espresso powder; 1 tablespoon vanilla extract; 2 cups fine-quality bittersweet (56-60 percent cacao) chips or 1/4-inch chunks; 2 cups coarsely chopped walnuts (about 8 ounces)

Servings: persons

1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56-60 percent cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

1
1. Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line four large baking sheets with parchment paper.
2
2. In a large, heavy-bottomed saucepan, melt the semisweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.
3
3. In a medium bowl, whisk together the flour, baking powder and salt.
4
4. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, instant espresso powder and vanilla until blended and slightly foamy, one to two minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.
5
5. Using about three tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about six cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not overbake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula. Bake remaining sheets of cookies.
6
Note: The cookies are best served the day they are made but are also delicious the next day. Store them in an airtight container at room temperature.

1538

kcal

Calories

106

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound semisweet chocolate, chopped, 1/2 cup (1 stick) butter, 3/4 cup (3 ounces) unbleached flour, 1/2 teaspoon baking powder, and more.

Yes, Julienne'S Double Chocolate Espresso Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!