Interested in a cookie that tastes like a brownie? Look no further than these treats, which reminded me so much of a brownie I almost called them brownie cookies.
The original recipe from King Arthur Baking was called Mocha Walnuts, but to me, they’re far more chocolate than mocha – the espresso powder adds depth to the chocolate flavor without really making these taste of coffee. I adapted the original recipe to use mini chocolate chips, finely chopped walnuts, and just a one-inch cookie scoop for my treats, yielding a batch of about just about three dozen. The end result has a lovely brownie-like flavor and nice crunchy edge with a soft center, one of my favorite types of cookie textures.
- 2 cups miniature semisweet chocolate chips
- 8 tablespoons butter, softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons espresso powder
- 1 1/4 cups flour
- 1/2 cup walnuts, finely chopped
Preheat oven to 350 degrees. Line four baking sheets with parchment.
Melt 1/2 cup of the miniature chocolate chips; set aside. In a mixer fitted with the paddle attachment, cream butter, sugars, baking soda, and salt until very light and fluffy. Add egg and beat to combine, then add melted chocolate and espresso powder. Stir in flour, walnuts, and remaining 1 1/2 cups chocolate chips.
Using a 1-inch cookie scoop, drop scoops of dough onto baking sheets. Bake for 10-12 minutes, until edges are just set and tops are still puffy. Remove from oven and cool on the baking sheets for a few minutes, then remove to a wire rack to cool completely. Makes about 36.