Double Chocolate Expresso Nut Cookies

Sign up to save this recipe to your profile Sign Up Now ›
3-4 dozen Easy
Total: Active:
0 Ratings 

Ingredients (17)

  • Nonstick vegetable spray
  • 1 cup sugar, diveded
  • 2 teaspoons instant expresso powder
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon chinese 5 spice
  • 1/2 tablespoon sweet ground chocolate
  • 1/8 teaspoon kosher salt, plus 1 teaspoon, divided
  • 1 egg white, plus 2 eggs, divided
  • 1 cup walnut halves
  • 1/2 cup unsalted butter, softened
  • 1/2 cup shortening, softened
  • 3/4 cup brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 ounce unsweetened chocolate, melted
  • 2 cups good-quality bittersweet chocolate chips
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Double Chocolate Expresso Nut Cookies

I am always trying to make cookies different. Many teenagers are drinking coffee. So I combined the two things and come up with an amazing cookie. I send my experimental cookies to school with my son, this one needed no tweaking. It was a huge hit. I know your family will love it also.


  1. 1Preheat oven to 325 degrees. Spray a rimmed baking sheet with nonstick spray. Combine 1/4 cup sugar, expresso powder, cinnamon, 5 spice, chocolate, and 1/8 teaspoon salt in a small bowl. In a large bowl whisk egg white, add walnuts, stir to coat. Add spice mixture, mix well. Spread on prepared baking sheet. Bake 5-10 minutes stirring half way thru cooking. Bake until walnuts are dry to the touch. Cool. Coarsely chop cooled nuts.
  2. 2Increase oven temperture to 375 degrees. Cream the butter, shortening, remaining sugar, and brown sugar, add the remaining eggs one at a time, beat until well blended. Mix together the flour, baking soda, and salt in a medium bowl. Add dry mixture to creamed mixture, mix well. Add vanilla and melted chocolate, stir in the chocolate chips and candied nuts.
  3. 3Drop by tablespoonful mounds on ungreased baking sheet about 2 inches apart. Bake about 10 minutes or until golden brown around edges. Cool for a minute on baking sheet, remove to cooling rack. If there are any cookie left, place cooled cookies in an air tight container.
Load Comments

Recommended from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...