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Coffee Walnut Chocolate Chip Cookies; soft and chewy chocolate chip cookies scented with fresh coffee and studded with crunchy toasted walnuts.

This recipe for Coffee Walnut Chocolate Chip Cookies has been brought to you with the help of Coffee Friend and their Caprissimo Fragrante ground coffee. (ad)

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Original recipe posted on my site: https://maverickbaking.com/

~ COFFEE WALNUT CHOCOLATE CHIP COOKIES RECIPE ~ *
INGREDIENTS:
125g (8 ½ tbsp) softened butter
100g (½ cup) soft dark brown sugar, or raw cane sugar
100g (½ cup) caster sugar
2 tsp vanilla extract or paste
1 large egg
1 large egg yolk
2 shots of espresso, or 1 tbsp of granulated coffee mixed into 2 tbsp boiling water
275g (2 cups) plain or ’00’ flour
1 tsp bicarbonate of soda
½ tsp salt
100g (3 ½ oz) chopped walnuts
100g (3 ½ oz) milk chocolate chips or chunks

INSTRUCTIONS:
1) In a large bowl, beat together the butter, sugars, and vanilla until just combined.
2) Add the egg and egg yolk one at a time, beating thoroughly between each addition until well incorporated.
3) Beat the espresso/coffee into the mixture until relatively smooth.
4) Tip the flour, bicarbonate of soda, and salt into the bowl, stirring until you have a stodgy dough.
5) Stir through the chopped nuts and chocolate bits until nicely laced throughout the dough.
6) Place the bowl of dough in the fridge to chill for at least 1 hour (or anywhere up to 48 hours!). This allows them to hold their shape better and come out nice and thick and chewy.
7) Preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
8) Line 2-3 baking trays with greaseproof paper.
9) Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-16 balls of dough.
10) Bake on their trays for 12-15 minutes until they look dry on top. They may seem underdone but they will firm up as they cool!
11) Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
12) Enjoy!

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