Ingredients
2 c. all-purpose flour
3/4 c. cocoa powder
1 tsp. baking soda
Pinch kosher salt
1 1/4 c. (2 1/2 sticks) unsalted butter, room temperature
2 c. granulated white sugar
1 tbsp. instant coffee granules
2 eggs
1 tbsp. pure vanilla extract
1 c. walnuts, roughly chopped
1/2 c. chocolate chips (semi- or bittersweet)
Preparation
Step 1Adjust an oven rack to center position, and preheat oven to 350°. Line 2 baking sheets with parchment paper.Step 2In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.Step 3In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter, sugar, and instant coffee granules on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, fully incorporating between each addition. Add the vanilla and mix until just combined.Step 4Add the dry ingredients to the butter/sugar mixture all at once, and mix until fully incorporated. Fold in the chopped walnuts and chocolate chips, being careful not to over mix the dough.Step 5Using a medium cookie scoop, scoop about 2 tablespoons dough, and place onto baking sheets 3" apart. Step 6Bake for 12 minutes. The cookies will still be very soft, but will firm up as they cool. Let them sit for 10 minutes on the baking sheet before moving to a wire rack to continue cooling. Repeat in batches as needed.
If you’re unfamiliar, instant coffee granules are made of brewed coffee that’s been dehydrated or freeze dried. On their own, they’re pretty unimpressive—you certainly wouldn’t want to make your morning cup of coffee with them. (Unless we’re talking Dalgona). But combine them with chocolate, and watch them take your cookies next level. And don’t worry if you’re coffee-averse. Instant coffee enhances and deepens chocolate flavor, but doesn’t make these taste like a mocha. These cookies are delicious with chocolate chips and walnuts, but are a great jumping off point for other flavor combinations too. We’re thinking crushed candy canes in winter, mini marshmallows in summer…the options are endless. Just replace part or all of the chocolate chips and walnuts with your desired swap. We think you can never have enough cookies, but we get that 3 dozen might seem like a lot. Luckily, this recipe halves easily (check out our kitchen cheat sheet for tips), or you could freeze unbaked, well-sealed dough for up to 6 months. Cooled, baked cookies can be refrigerated in an airtight container for up to 7 days, as well. Made these? Let us know how it went in the comments below.
