Baked 2 batches of these last week. I just love the smell in the house when these babies were in the oven. These are more for us adult who love coffee. These cookies are my personal favorite. I like my cookies crunchy but those who like them chewy just reduce the baking time to 10 - 13 minutes. I have gotten this recipe somewhere from the net but i just cannot remember from where, apology to the recipe owner for not given due credit to you. Do drop me a note if you happen to stumble here.
Here is the recipe:-
- 227g unsalted butter (room temperature)
- 200g light brown sugar
- 100g granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 410g all-purpose flour
- 3 tbsp ground espresso bean ( i used Nescafe Arabica )
- 1 tsp baking soda
- 1/2 tsp salt
- 150 chopped walnuts (toasted)
- 300g semi-sweet chocolate chips
- Preheat oven to 180C. Line two half sheet pans with parchment paper. In a medium mixing bowl, whisk together flour, coffee, baking soda, and salt until evenly distributed. Set aside.
- In a mixing bowl of a stand mixer, cream butter at medium speed for 30 seconds using the paddle attachment. Add the sugars and continue to cream at medium speed for 3 minutes until the mixture is light and fluffy.
- Add the eggs one by one and the vanilla extract to the butter mixture. Mix until just combined.
- Mix the flour mixture with the butter mixture on low speed unitl the mixture forms into dough. Do not overmix otherwise the cookies will be tough.
- Gently fold the chocolate chips and walnuts into the dough by hand using a spatula.
- Form the dough into 1 1/2 inch balls and place on the baking pan. Alternatively, you can use an ice-cream scoop of 1 1/2 inch diameter to divide the dough. I prefer using 2 rounded spoon.
- Bake the cookies for 15 minutes. For chewy cookies, the key is to avoid overbaking. When the side of the cookies are set but the center is still soft, the cookies should be removed from the oven. Cool the cookies on the pan for 5 minutes. The heat from the pan will continue to cook the cookies. Slide the cookies with the parchment paper onto a cooling rack and cool for 10 minutes.