Chocolate Chocolate-Chip Walnut Cookies

• Vegetarian

• Refrigerated

  • 1 Egg plus 1 egg yolk, large

• Baking & Spices

  • 2 cups All-purpose flour, unbleached
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, light packed
  • 1/2 cup Cocoa powder, natural
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 (12-ounce package Semi-sweet chocolate chips
  • 2 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Walnuts

• Drinks

  • 1/4 tsp Espresso

• Dairy

  • 12 tbsp Butter, unsalted

Found on savingdessert.com

Description

Ingredients

• 2 cups unbleached all-purpose flour
• ½ cup natural cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 12 tablespoons unsalted butter, melted and cooled slightly
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• ¼ teaspoon espresso powder (optional)
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 1 (12-ounce) package semi-sweet chocolate chips
• 1 cup chopped walnuts

Directions

• Preheat oven to 325 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a small mixing bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In a large mixing bowl combine the butter and sugars and mix until smooth. Add the espresso powder, egg, egg yolk and vanilla and mix until combined. With the mixer on low, gradually add the flour mixture to the sugar mixture. Once combined, beat on medium for 20-30 seconds, scraping down the sides of the bowl as needed.
• Add the walnuts and chocolate chips and stir with a wooden spoon until incorporated.
• Roll 2 tablespoons of dough into a ball and place on the parchment lined baking sheet. Repeat with remaining dough and space each dough ball at least 2-inches apart. Gently press down on the dough ball to flatten slightly, leaving them thick. The dough does not spread a great deal and if left in a ball, it will bake into a ball.
• Bake until the edges are set but the middle is still soft, about 15-18 minutes. Allow cookies to cool on a wire rack.
• Store in an airtight container.