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Holiday cookie recipe: Double-chocolate espresso walnut cookies

Recipe: Julienne's double-chocolate espresso walnut cookies
(Ricardo DeAratanha / Los Angeles Times)

Sometimes you just want chocolate. Lots and lots of chocolate. This cookie recipe, from Julienne in San Marino, doesn’t disappoint. Semisweet and bittersweet chocolate find their way into these cookies, with a little espresso powder thrown in to boost the intense flavor. This is one cookie that is sure to please the chocolate lovers in your life, any time of the year.

JULIENNE’S DOUBLE-CHOCOLATE ESPRESSO WALNUT COOKIES

Total time: 1 hour, 15 minutes plus cooling time | Makes about 2 dozen cookies

Note: Adapted from Julienne in San Marino. 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.

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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 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

1. Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

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. In a medium bowl, whisk together the flour, baking powder and salt.

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, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

5. Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 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.

Each serving: 347 calories; 5 grams protein; 33 grams carbohydrates; 2 grams fiber; 23 grams fat; 11 grams saturated fat; 45 mg cholesterol; 25 grams sugar; 73 mg sodium.

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