Coffee Walnut Chocolate Chip Cookies; soft and chewy chocolate chip cookies scented with fresh coffee and studded with crunchy toasted walnuts.
[THIS RECIPE HAS BEEN CREATED AS PART OF AN ADVERTISEMENT FOR COFFEE FRIEND]
Heatwave hunger kicking in? Just can’t face the thought of cooking an actual meal for dinner tonight and want a good excuse to snack all evening instead? Got you.
Today I’m bringing you lovely folks a hybrid treat. The Coffee Walnut Chocolate Chip Cookie.
This recipe is caught blissfully in the middle of a classic American-style chocolate chip cookie and a British teatime-favourite coffee and walnut cake.
If you prefer to watch a recipe video instead, you can find it here on my YouTube channel!
All the soft chewiness of a bakery cookie, with scattered melting pockets of chocolate. Plus the fragrance and texture of coffee and walnut cake. These Coffee Walnut Chocolate Chip Cookies are strong, gentle, crunchy, and soft all at once. They’re somewhat sophisticated in their flavour, while still being approachable for even beginner bakers.
If you enjoy strong flavours, feel free to double up on the coffee (adding an extra tablespoon of flour for texture) or to use dark chocolate chips. If you have a softer palate, you can halve the amount of coffee and stir in some white chocolate chips instead. I feel the ingredients and measurements in the recipe below are that goldilocks balance of gentle and powerful, but feel free to get creative.
Much like all the other gorgeous cookie recipes here at Maverick Baking, they are wonderfully easy to throw together. Simply mix up your dough, chill it, roll it, and bake it.
You’ll need a bowl, a big spoon, some baking trays, and a bit of patience while the bowl of cookie dough chills. I promise the wait is worth it, the longer you chill it before baking, the better the tastes and textures of these Coffee Walnut Chocolate Chip Cookies will be!
Love coffee in your cookies? Try out my Espresso Hazelnut Chocolate Chunk Cookies!
This recipe for Coffee Walnut Chocolate Chip Cookies has been brought to you with the help of Coffee Friend.
Coffee Friend is a heaving hub of all things coffee. They’re your one-stop-shop for when you need to grab some bags of fresh beans, a replacement for your old moka pot, or you fancy treating yourself to a fancy new espresso machine. All the newest gadgets, handy equipment, and quality coffee in one place.
After receiving a lovely gifted coffee package from them, I used their beautifully balanced Caprissimo Fragrante ground coffee to create these cookies. Its rich nutty notes work perfectly with the toasted walnuts in this recipe, and served as perfect baking inspiration. I can’t wait to try it out in future recipes too. Grab yours here!
I hope you enjoy these Coffee Walnut Chocolate Chip Cookies as much as we have, and thanks as always for stopping by.
Want to save these Coffee Walnut Chocolate Chip Cookies for later? You can pin the image below:
To make these Coffee Walnut Chocolate Chip Cookies, simply follow the recipe below!
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
- In a large bowl, beat together the butter, sugars, and vanilla until just combined.
- Add the egg and egg yolk one at a time, beating thoroughly between each addition until well incorporated.
- Beat the espresso/coffee into the mixture until relatively smooth.
- Tip the flour, bicarbonate of soda, and salt into the bowl, stirring until you have a stodgy dough.
- Stir through the chopped nuts and chocolate bits until nicely laced throughout the dough.
- 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.
- Preheat your oven – 190°C / 170°C fan / 375°F / gas mark 5.
- Line 2-3 baking trays with greaseproof paper.
- Roll lumps of dough into round balls and place onto your prepared trays, you should get 14-16 balls of dough.
- 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!
- Cool the cookies on their tray for 10 minutes before cooling completely on wire racks.
- Enjoy!
BE A MAVERICK: feel free to use milk, white or dark chocolate in these cookies, whichever you prefer!
These Coffee Walnut Chocolate Chip Cookies will keep well for up to 4 days but are best enjoyed fresh!
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I’m sure this sounds hyperbolic, but the truth is that these are the best chocolate chip cookies I’ve ever had (and as an American, I know my way around chocolate chip cookies, trust me). I usually find that chocolate chip cookie recipes call for far too much sugar and chocolate, but the ratios here are spot on. The coffee and walnut additions seem so obvious, but I had never thought of adding both. The results are the ideal cookie with a deeper flavor profile and the perfect texture.
Well done, Kelly! I’ve been watching you on YouTube for months, but this is the first time I’ve tried one of your recipes – now I want to go through your whole site and make everything!
xx
This is a delight to read, THANK YOU AMY! So glad you enjoyed these, and hope you have a lovely time baking the other recipes too!