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Coffee and walnut chocolate chip cookies recipe

Coffee and walnut chocolate chip cookies recipe

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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Cookies
  • Chocolate chip cookies

That lovely combination of coffee and walnut, loved for a cake, combines with the classic chocolate chip cookie for a moreish treat.

8 people made this

IngredientsServes: 24

  • 500g plain chocolate chips
  • 2 tablespoons instant coffee powder
  • 2 teaspoons boiling water
  • 155g plain flour
  • 3/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 110g butter, softened
  • 100g caster sugar
  • 110g soft brown sugar
  • 1 egg
  • 60g chopped walnuts

MethodPrep:25min ›Cook:10min ›Ready in:35min

  1. Preheat oven to 180 C / Gas 4.
  2. Melt over hot (not boiling) water 90g of the chocolate chips. Stir until smooth. Cool to room temperature.
  3. In a small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
  4. In a small bowl, combine flour, bicarb and salt. Set aside.
  5. In large bowl, combine butter, sugars and coffee. Beat until creamy. Add egg and melted chocolate. Mix well. Gradually add flour mixture. Stir in remaining chocolate chips and the walnuts. Form into walnut-sized balls and place on ungreased baking trays.
  6. Bake for 10 to 12 minutes. Allow to stand 2 to 3 minutes before removing from trays.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (55)


These were good! My first batch was a little flat, so I added a touch more flour and that did the trick. I let each batch cool for 5 minutes before moving to serving tray and had no problems with cookies falling apart.-24 Nov 2005

by Dawn Adams

This cookie created conflict. They were so good I wanted to share them and made up a plate for my husband to take to his parent's house. But they were so good he kept insisting I only put a few on the plate and made it clear that he would not be held responsible if they were gone before his family got some.Just fantastic.-18 Sep 2005


I make cookies constantly and have a huge recipe collection of which my husband and son have all tried through my persistence. My son has become so fussy he won't eat cookies anymore but for some reason when I sent them to his College, he and the kids raved about them and asked for them again (and these were one kind out of 16 kinds that I have sent through the months). I will be making this recipe often in the future now that I have found a favorite. Thank you.-05 Jan 2005

Authentic Levain Bakery Chocolate Chip Walnut Cookies

These Authentic Levain Bakery Chocolate Chip Walnut Cookies are outrageously decadent, super simple to make and taste nearly identical to the famed NYC bakery’s! A must make for sure.

So I just shared the recipe for Authentic Levain Bakery Chocolate Peanut Butter Cookies and I HAD to share the chocolate chip walnut version ASAP.

I have posted a very, very similar recipe like this before that has rave reviews, but I wanted an “authentic” version, too! Levain Bakery definitely makes their cookies with cake flour, so this recipe will have some cake flour in it.

These cookies taste JUST like the ones at Levain Bakery without the expensive trip to NYC and the super long line you’d have to wait in outside of Levain! Believe me, I’ve done that line and it isn’t fun… but at least waiting is rewarded with hot, fresh cookies so I cannot complain too much!

However, there’s no need for a trip or a line when you can make these bad boys at home! Super simple, using easy-to-find ingredients and they make perfect bakery-style cookies every time.

First off, these cookies are MASSIVE. They’re a whopping 6 ounces EACH and fit in the palm of your hand. The recipe yields 8 six-ounce cookies and enough dough leftover for a smaller 2-3 oz cookie. You can make these smaller, of course, but please adjust the baking time for less time!

Second, the dough comes together FAST with only a 15 minute chill time! Because we’re using ice cold butter in the cookie dough, there’s no need to chill for longer. The cookies are also exceptionally thick which helps prevent a ton of spreading. Here’s the low-down on their thickness:

  1. Cornstarch is used to help create a thick and soft texture. Cornstarch is one of my fave cookie ingredients because it always yields softer cookies.
  2. There is a TON of chocolate chips and walnuts in this recipe – 4 cups total between the two which definitely makes it harder for the actual cookie dough portion to spread since there are so many mix-ins.
  3. And of course, the brief chill period of 15 minutes definitely helps prevent spreading = resulting in thicker cookies!

Here are some more tips for successful Levain Bakery-style cookies:

  1. For best results, I recommend forming the cookie dough into loosely-shaped balls. Whereas a normal cookie has a smooth, compacted ball shape, these are more loose – a literal fistful of dough. You definitely want a “rougher” texture than a smoother one. For the perfect weight, I recommend weighing out exactly 6 ounces of dough using a kitchen scale.
  2. These cookies are huge so I recommend baking them 4 at a time on one baking sheet at a time. For best results, stagger the cookie dough balls about 3″ apart on the baking sheets. The cookies will spread a little, but this staggered pattern will help keep them separate.
  3. Do not over-bake! Levain’s cookies have soft, under-done, gooey centers and so do these! There is a larger range in baking time because everyone’s oven temperature is different. My best recommendation is to test bake 1-2 cookies at a time to gauge the best timing for your cookies, but it should be around 10-12 minutes. Cookies should appear mostly set and kind of dull in appearance with slightly underdone centers. Remember, cookies will continue to finish up their cooking on the baking sheet even after you’ve removed from the oven, so just be mindful of that.
  4. For optimal results, bake one sheet at a time in the center rack of the oven!

Thick, chewy, exceptionally buttery and gooey Levain Bakery Chocolate Chip Walnut Cookies. Come to mama!

Super-Thick Chocolate Chip Cookies Recipe

Why It Works

  • A low proportion of sugar relative to flour reduces spread, keeping the cookies thick.
  • A high proportion of mix-ins helps thicken the dough.
  • Blending chocolate chip styles creates a more dynamic flavor.
  • Overnight refrigeration hydrates the flour, again helping the cookies stay thick.

Having recently conquered Tate's-style thin and crispy chocolate chip cookies, I felt compelled by Newton's law to create an equal and opposite reaction: Levain Bakery-style thick and chonkin' chocolate chip cookies.

For those who reside neither in New York City nor on Instagram, Levain is a bakery that dishes up some of NYC's favorite chocolate chip cookies, so monstrously thick and chock-full of chocolate that you can hardly find the dough.

Copycat bakers have tried everything to get a cookie this thick, from loads of cornstarch in the dough to a grated hard-boiled egg. Most of these approaches overthink the problem of spread—which isn't a problem so much as a reflection of ingredient ratios.

Adding weird ingredients to reduce spread without adjusting the underlying formula is like trying to turn down the volume on a speaker by putting on earmuffs. It kinda works, but it's unnecessarily complicated compared with just. turning down the volume.

The easiest way to "turn down the volume" on spread in a cookie dough is to decrease the amount of sugar relative to the flour, as sugar is one of the primary factors governing spread in a cookie dough. With that change alone, most drop cookies will spread less as they bake, keeping the finished product nice and thick.

Aside from their incredible proportions, the distinguishing factor of a Levain-style chocolate chip cookie is the sheer quantity of chocolate chips involved. By weight, chocolate is the most abundant ingredient in the dough, and thus the most significant source of flavor.

That can be a real problem if you're using cheap supermarket chocolate chips, which are often made with more sugar than cocoa solids—and low-quality cocoa solids, at that—plus artificial flavors. Fortunately, most grocery stores these days stock a decent array of high-quality chips, ranging from 55% to 70% cocoa solids, styles that contain more chocolate than sugar (i.e., more flavor and less sweetness). Take a look at our guide to buying the best chocolate chips for more information on what to look for.

Once you know how to buy the right kind of chocolate chip, the real trick is to mix and match a few brands, which allows you to layer in a range of chocolate flavor profiles, from deep and earthy to tangy and bright. A blend of chocolate chips will give the cookies greater complexity of flavor, and texture as well, given the different sizes of chips and chunks on the market.

With a mixture of chips, and less sugar than flour, these cookies may have a distinctive ratio of ingredients, but the ingredients themselves are quite familiar. Aside from the chocolate, there’s butter, brown sugar, plain or toasted white sugar, and eggs, along with walnuts (a signature ingredient in those Levain cookies).

The method is classic as well. Start by creaming the butter and sugar (plus the leavening agents, vanilla, and salt) until light and fluffy. It's important to remember that "light and fluffy" isn't some catchphrase here it describes the real, and very important, physical changes the sugar and fat should undergo during creaming.

I've written in depth on the creaming process before, so click through to brush up on the details if needed. Proper aeration is yet another determining factor in limiting spread, so it's vital to get it right in super-thick chocolate chip cookies like these.

Once the butter and sugar are well aerated, the eggs are added one by one, followed by the flour, chocolate chips, and walnuts.

The dough is then divided into big, six-ounce portions—what a friend of mine described as a "threatening amount" of dough. Honestly, if you're not a little intimidated by these cookies, you're really missing out on their emotional impact. That's what cemented the originals at Levain in legend.

After dividing, round each portion into a smooth, even ball, then wrap in plastic and refrigerate overnight. In relatively low-sugar/high-moisture doughs, an overnight rest will ensure the flour is fully hydrated, keeping the cookies thick and chewy. It also kicks off some Maillard browning, improving the flavor of the cookies as they bake.*

* Not all cookies benefit from resting for example, my Tate’s-style chocolate chip cookies will neither brown more nor spread less even if they're refrigerated for a week and baked cold.

Because these cookies are so impossibly large, the normal visual cues we use to judge doneness kind of fly out the window. I've found it helpful to use a digital thermometer to test the dough, which should clock in between 175 and 185°F (79 and 85°C) when the cookies are done.

Those who prefer a slightly molten, fudgy center should aim for the low end of that range edging higher will benefit those who enjoy a more thoroughly baked cookie. Once you've got an initial round of cookies under your belt (and in your tummy), you'll have a better idea of how to dial in the next batch.

For that reason, and due to the sheer magnitude of these cookies, I highly recommend baking the dough on an as-needed basis. Due to their reduced sugar content, these cookies may be thick, but they don't retain moisture as well as other styles, so they'll also stale faster. So pace yourself, and save some dough for later.

No matter how many cookies you bake, make sure they're no warmer than 100°F (38°C) before digging in. Any hotter than that, and the molten chocolate inside will render the cookies structurally unsound, and something of a burn risk. But when merely warm, they'll be at their gooey best.

Pour a big glass of milk or put on a pot of coffee, and grab a plate, because savoring this cookie takes time. It's a marathon, not a sprint. To be frank, you probably can't finish one on your own, but until you've been bested by a cookie, you'll never know what it means to be a true baker.

Recipes Cater

Start to mix the icing sugar and coffee powder until you have a thick spreading consistency. Add coffee buttercream to a piping bag and set aside.

Nigella S Coffee And Walnut Cake Gf Coffee And Walnut Cake Walnut Cake Baking Recipes

In a large mixing bowl beat together the butter and sugar until creamed and fluffy.

How to make coffee and walnut cake. 1232021 To make this cupcake recipe pre-heat oven to 170⁰C325⁰FFan 160⁰CGas Mark 3. Apply the final layer to the top sponge. This is a revised more contemporary version of one of the original sponge cakes in the earlier book.

I am still very fond of it and have continued to make it regularly over the years. 2072020 Take the coffee granules and dissolve them in the boiling water and place to one side. Then frost the entire cake with coffee buttercream.

Its oh-so-easy to make this coffee and walnut cake. Cake will be a lovely golden brown color. Was initially worried that the weight of main ingredients wouldnt be enough for the 2 x larger tins I used but I neednt have been concerned as the cake did rise beautifully for an all-in-one recipe.

Make up the instant coffee according to packet instructions and leave to cool. Allow the cakes to cool in the pans for 10 minutes then carefully remove and place on cooling racks remove the paper. 2352019 Put 350 grams3 cups icing sugar 175 grams62 oz unsalted butter and 25 tsp of espresso powder dissolved in 1 tbsp of boiling water in the food processor cleaned and whizz together until smooth.

A shop favourite that you can now make in the comfort of your own kitchen. 1692020 Mix the icing sugar and instant coffee powder together. Adding more water as needed.

You can watch how to make Coffee and Walnut Sponge Cake in our. Place the egg whites in a bowl and use a whisk to froth them up a little pour the egg whites and. When the cake is fully cool then sandwich the sponges together with the icing.

2742020 A real classic coffee and walnut cake is loved by millions. Add the first cake layer to the board and add buttercream. 1152020 Bake for about 30 minutes or until a cake tester comes out clean.

Repeat this step for every layer until the cake is fully assembled. Smooth 1 tbsp of buttercream in the center of a cake board. Nostalgic tasty and looks great on the table - it goes perfectly with a cup of tea or coffee.

332021 HOW TO ASSEMBLE THE EASY COFFEE AND WALNUT CAKE. 382015 Add any remaining flour along with the coffee and walnuts and mix well 5 Divide the cake mixture between the two sandwich tins and bake for 2025 minutes or until well risen and a dark golden brown. Remove from the oven and allow to cool for 2 minutes before turning the cakes out onto a wire rack.

This recipe of coffee and walnut cake is very light and fluffy with fresh cream icing and lots of walnuts on top. Now though since the advent of mascarpone the icing is a great improvement. 9112015 Delias Coffee and Walnut Sponge Cake recipe.

Beginning with 1 tablespoon of preboiled hot water. Its perfect for parties or afternoon teas with friends. 2892017 Loved this cake and will be making again very soon as coffee and walnut cake is a staple tea time treat here in the UK -.

Enjoy it fresh with a cup of tea.

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  • 2 cups all purpose flour
  • 1 cup walnut halves
  • 3/4 cup of sugar
  • 1/4 tsp salt
  • 2 tsp fresh ground coffee beans (medium roast)
  • 1 tsp vanilla extract
  • 1 1/2 sticks salted butter

Combine the flour, walnuts, sugar and salt in the bowl of a food processor and pulse until the walnuts are finely ground. Add the ground coffee and pulse to mix. Add the butter (cut in several pieces if firm) and pulse until the mixture looks damp and crumbly. Drizzle in the brandy and vanilla extract and pulse until the dough begins to clump up around the blade. Remove the dough, press it into a ball and knead it by hand a few times to complete the mixing.

Form the dough into a 12-inch log about 2 inches in diameter. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably, overnight, or up to 3 days. The dough can also be frozen for up to 3 months.

Position the racks in the upper and lower thirds of the oven and heat the oven to 350 degrees. Use a sharp knife to cut the cold dough log into one-fourth-inch-thick slices. (If the dough crumbles when you cut into it, let it soften for several minutes.) Place the cookies at least 1 inch apart on silicone-lined baking sheets. Press a coffee bean into the center of each cookie.

Bake the cookies until light golden brown at the edges, 12 to 15 minutes, rotating the sheets from top to bottom and front to back halfway through the baking. Let the cookies firm up on the pans for about 1 minute, then transfer them to a rack with an offset spatula. Cool completely. These cookies are delicious fresh but are even better the next day. They can be stored in an airtight container for at least a month.

25 Healthy Easy Chocolate Cookies Recipes | Chocolate Chip Cookies | Crispyfoodidea

Christmas or New Year is coming soon. Planning for holiday or a vacation?

The holiday or any vacation season is a great time to go on these classic (and sometimes overplayed) Christmas songs, a cocktail or mock tail mix and some snack or cake or cookies baking in the kitchen! And because without food there is no enjoyment! Food is ultimate key for close together meet together enjoyment. So today I make some easy chocolate cookies recipe.

Mainly Cookies are an ideal dessert for making because these are easy to prepare and you can make these larger and after eating rest of raw these store in the fridge until you are ready to bake. Fresh-baked, easy homemade chocolate chip cookies recipes are truly one of the best dishes in the world. These cookies are making with mainly chocolate and some other ingredients which you and kids specially loves most. You can give these easy chocolate chip cookies homemade gifts for as a birthday gift, or friends, teachers, co-workers, etc for any occasion purpose.

Just place these cookies in a rapper and pour it in festive tin or bag with colorful ribbon (you can even include the recipes of that cookies) and sure that’s will be a best gift for him or her. If you exited to make the chocolate cookies recipes then join with me and we will make amazing recipe with enjoyment.

But The chocolate cookies are so much tasty and a little crispy on the outside, perfectly chewy on the inside and loaded with chocolate chip which is so yummy when a bite you did. So everyone has their own favorite recipe, own process, but I want to share with you guys a few tricks that will get you those easy chocolate chip cookies are near perfection.

  • Butter and sugar beat a long time. Like, 5-10 minutes long. So that the creamy butter and sugar should be very light colored before adding the eggs.
  • Keep the dough in fridge in at least one hour, ideal time keep overnight.
  • Use for the cookies good chocolate and find good chips to make the cookies perfect and tasty.
  • When you take the cookies out of the oven, place the pan on the top of the oven to force the cookies to fix. It creates great texture.

Now you can ready for make any cookies and find any of these 25 delicious cookies is your favorite. Here are some recipes that are pretty amazing, after see you can’t go wrong. I’m sure you should try these all, for taste or for any purpose like gift giving or for kids or for guest or yourself!

Chocolate Chip Cookies:

The easy and quick cookies ever! So tasty, classic, soft, ultra thick and with choco chips with cookie dough make that recipe yummy, and the go-to cookie for all occasion! Making this easy chocolate chip cookies baking powder and so quick also, see here to more know.

Double Chocolate Cookies:

Double chocolate cookies recipes are extra soft and oozing with chocolate chips. This cookie contains melted dark chocolate, cocoa powder, vanilla, eggs and choco chips and the double chocolate chip cookies have a rich chocolate taste and filled with lots of chocolate chips that melt in your mouth. It’s so soft, thick, puffy, like pillow soft cookies that easily melted in your mouth while a bite of these tasty cookies. This recipe is Christmas chocolate cookies recipe easy making. Check out here ‘chef-in-training’ to prepare these double chocolate chunk cookies at home.

Chocolate Espresso Snowcaps Cookies:

A chewy, chocolate cookie with a hint of espresso, butter, some brown sugar, egg, unsweetened cocoa powder etc (this easy chocolate chip cookies without baking soda or used baking soda, it’s totally depends on you,) create that recipe incredible. With these espresso cookies dipped in powder sugar make that cookies delicious and healthy and the flavor of decadent dark chocolate and espresso have the beautiful look like snow covered mountains. These Chocolate Espresso Snowcaps are perfect for coming Christmas party. Everyone love this cookies specially kids!

Chocolate Chip Marshmallow Cookies:

Using chopped chocolate instead of chocolate chips with pockets of melted marshmallows or chocolate chips with melted marshmallows are so freaking perfect for summer or any party snacks! I found that Chocolate Chip Marshmallow Cookies here.

Chocolate Chip Potato Chip Cookies:

This Brown Butter Potato Chip Chocolate Chip Cookie has a mix of potato chips texture and flavored of nutty or almond butter with chocolate chips! This Potato chocolate chips make with just a few ingredients and create simple, light, chewy, salty cookies that loves all!

Dark Chocolate Candy Cane Cookies:

This is a super easy fun cookies that dark chocolate chips with some candy make it colorful and delicious to taste and prepare easy chocolate cookies recipes with few ingredients. This is perfect gift for anyone for their any occasion and it is best gift giving ever and they love this dark chocolate candy cane cookies very much. Read here to make.

Chocolate Peanut Butter Pixie Cookies:

Chocolate Peanut Butter Pixie Cookies, this is my healthy favorite cookies of any time, with peanut butter and chocolate both a great, easy, versatile combination of joy and fun for summer or anytime snacks! See here to prepare the tasty Chocolate Peanut Butter Pixie Cookies.

Chocolate Brownie Cookies:

These chocolate brownie cookies are so easy to make and quick snacks also. This recipe of chocolate brownie cookies are the perfect balance for crisp cookies and fudgy brownie.

Chocolate and Vanilla Swirl Cookies:

This Chocolate and Vanilla Swirl cookies are rich, classic, buttery and great combination of chocolate and vanilla. This recipe is one of the best treats for any birthday party or make for spectacular holiday easy chocolate cookies. See here the preparation of these cookies.

Chocolate Chunk Oatmeal Coconut Cookies:

These oatmeal coconut cookies are loaded with dark chocolate, oats, shredded coconut. Made with coconut oil instead of butter! But this easy recipes for chocolate chip cookies without baking soda preparation aslo a another taste you can try that also. The taste is so delicious, healthy, no butter and mixer in used, gooey chocolate cookies, the best Chocolate Chunk Oatmeal Coconut Cookies of all over cookies world!

Paprika and Cinnamon Chocolate Chip Cookies:

Delicious these cookies loaded with paprika, cinnamon and dark chocolate make a lovely tasty combination for any summer vacation or any gift giving party! The smoked paprika and flavor of cinnamon gives a mouth melt cookies that make you feel awesome. To more know see ‘theroastedroot‘.

Peanut Butter Chocolate Chunk Cookies With a Marshmallow Cookies:

Fill with peanut butter, chocolate chips, and marshmallow fluff. These peanuts and marshmallow made that cookies delicious and better for any weekend. Look here to know more.

Nutella Stuffed Chocolate Chip Cookies:

Nutella Stuffed Chocolate Chip Cookies is a delicious yummy best chocolate chip cookies recipe ever! These cookies are so soft, easy to make, gooey and rich taste that loves anyone.

Caramel Chocolate Fudge Brownie Cookies:

These cookies loaded with caramel, brownie and chocolate that makes a easy quick dessert and snacks recipes for summer days or a vacation. The recipe preparation you can see this ‘letthebakingbegin‘ site.

Dark Chocolate Pistachio Sea Salt Cookies:

These cookies are packed with dark chocolate, salty roasted pistachios and sure to become a favourite! Almond also you can add in that cookies for better taste. I find that awesome cookies recipe here, if you want to know preparation follow that link.

Double Decker, Dark Chocolate, Mini Doughnut Sugar Cookies:

These double decker with dark chocolate cookies are so delightful and Diy mini doughnut sugar cookies is a mouthful for these mini treats and specially kids loves that.

Cinnamon Roll Sugar Cookies:

The simple, sweet cinnamon roll cookies make a great flavor of cinnamon and roll with topping over sugar create these cookies are completely irresistible!

Double Dark Chocolate Merlot Cookies:

These magnificent cookies are something different and so tasty that you want more! I find that double dark chocolate merlot cookies here.

Zucchini Chocolate Chip Cookies:

Loaded with shredded zucchini, some chopped nuts, chocolate chips. Zucchini is very versatile with a simple flavored flavor that it can used in chocolate dough with choco chips make a awesome Zucchini Chocolate Chip Cookies.

Wheat Walnut Chocolate Chip Cookies:

Simple crisp cookies with chocolate chips and some walnut makes that cookies quintessential crunchy. Perfect for any snacks or breakfast meal or any weekend. See here to making that wheat walnut chocolate chip cookies.

Bacon Chocolate Chip Cookies:

The sweet “meat” is salty in these super chewy cookies bursting with sweet chocolate chips and smoked bacon, makes a great interesting flavor for snacks for summer. Check out the process of making.

Blueberry Yogurt Cookies:

A delicious cookie made with yogurt, blueberry and some chocolate chip. These Blueberry Yogurt Cookies are light and fluffy with the flavor of blueberry create a incredible mouth melt cookies loves all. Add oats, some lemon zested, lemon cream cheese frosting topping over and some pearl sugar on top gives a extra crunch.

Funfetti Chocolate Chip Cookies:

Soft, chewy cookies that are simple to make cake mix, with chocolate chips, these cookies taste like cake batter! So fluffy, mouthwatering, soft simple funfetti chocolate chip cookies easy to make and no more time to take for baking!

Peanut Butter Chocolate Kiss Cookies:

These Peanut butter cookies with milk chocolates to make these crowds pleasing blossom cookies which are soft, chewy, great taste. Easy to make Peanut Butter Chocolate Kiss Cookies and loves by all!

Chocolate Peppermint Crackle Cookies:

Packed with egg, melted chocolate, unsweetened cocoa, and peppermint extract. These flavor of peppermint with top of sugar create a delightful treats with beautiful snowy white layered. Looking out the preparation of this cookies recipe.

These are the easy chocolate chip cookies recipes make so easy and so much tasty that while a bite of these any cookies you want more! These cookies also good for as a breakfast with coffee or milk or as a snacks and also for any weekend or any summer days, vacation. The most interesting part is kids specially loves these cookies and loved by all! So if you like this article then share with your friends and family so that they also like that and cook these at their home. If any another cookies want to know don’t hesitate for comment and let me know. Stay and follow the site and wait for more tasty recipes.

Chocolate Chip Espresso Walnut Cookies

These chocolate chip espresso walnut cookies are made with top quality espresso, plus wholesome ingredients like fiber-rich oats, walnut flour, and plant-based milk. Give yourself a boost of energy with this super healthy and decadent snack.

I’m a coffee snob. I’ll admit it. But I have a defence – I lived in Italy for four years. Anyone who knows me knows that no day is complete without a morning and post-lunch espresso. Years ago, I gave up caffeine for 3 weeks during a detox cleanse, and somehow I managed to avoid it for 3 years. That is, until I had kids. I was forewarned that I would pick up the habit again, and of course, I did. But I have no regrets. There’s just something about freshly brewed espresso that I cannot live without. Leave it to me to incorporate espresso in a rich and delicious snack. Having said that, these aren’t kid-friendly, that is, unless you don’t ming forgoing nap time, or dealing with a caffeine-induced rambunctious child! You can easily prepare two batches and omit the espresso in the kid’s batter.

The perfect flourless cookies are hard to come by. There are so many interpretations of traditional cookie recipes, but they often fall flat, in terms of texture. The flavour’s there, but without the gluten, they loose their chewiness and tend to fall apart easily. The combination of walnut flour and gluten-free oats in this recipe for chocolate chip espresso walnut cookies makes for a delicious and nutritious substitute for refined flour, and also yield a similar texture to gluten-based cookies. Walnut flour is essentially pulverized walnuts. It’s rich and nutty, but that goes without saying. It’s just as delicious as almond flour but much cheaper, and yields the same results in terms of texture, flavour, and nutritional profile. The addition of rich chocolate chips, earthy vanilla and cinnamon, and natural sweetener take these wholesome cookies over the top!

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Chocolate Chip Espresso Walnut Cookies

These chocolate chip espresso walnut cookies are made with top quality espresso, plus wholesome ingredients like fiber-rich oats, walnut flour, and plant-based milk. Give yourself a boost of energy with this super healthy and decadent snack. I’m a coffee snob. I’ll admit it. But I have a defence – I lived in Italy for four &hellip

    2 large organic eggs, whisked
  • 1/2 cup brown rice syrup or raw honey
  • 1 tsp. pure vanilla
  • 1/4 cup unsweetened coconut milk
  • 1/2 tsp. ground espresso
  • 1/2 tsp. cinnamon
  • 2 cups walnut flour
  • 2 cups gluten-free rolled oats
  • 1/4 tsp. sea salt
  • 1 tsp. baking soda
  • 1/2 cup dark chocolate chips

Preheat the oven to 350 degrees. Whisk the eggs in a large bowl, then add the wet ingredients and whisk to combine. Add the oats and let sit for about 5 minutes to soak up the liquid. Add the remaining dry ingredients and stir to combine.

Dollop a heaping tablespoon of the batter for each cookie, and flatten lightly with the back of the spoon. Bake at 350 degrees for 10-12 minutes or until the bottom of the cookies are lightly browned. The tops of the cookies will still be somewhat soft to the touch but will firm up as they cool.

Chocolate White Chocolate Chip Walnut Cookies

These chocolate white chocolate chip walnut cookies are super tasty! Don&rsquot you just love being able to have homemade cookies to dunk in your coffee or milk first thing in the morning? I know I do! Oh yum&hellip hot, delicious, homemade cookies!

These cookies are easy to make. In no time, you will be enjoying these homemade cookies right out of the oven! You can change up this recipe by adding regular chocolate chips, pecans, macadamia nuts, chopped cherries, etc. The possibilities are endless!

Having a baggie full of homemade cookies to just grab and eat when you are craving something sweet, and are on the go, is ideal! These are the perfect cookie for just that! These cookies are great for potlucks, work parties, snacks for the kiddos, or just for the good ol&rsquo cookie jar!

Make some delicious homemade chocolate white chocolate chip walnut cookies today! Everyone will be so glad you did!

Recipe Summary

  • 2 2/3 cups all-purpose flour
  • 2/3 cup unsweetened Dutch-process cocoa
  • 2 teaspoons baking soda
  • 2 sticks plus 6 tablespoons (11 ounces) unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons fleur de sel
  • 1 teaspoon pure vanilla extract
  • 10 ounces bittersweet chocolate, chopped into 1/4-inch pieces (2 cups)

In a medium bowl, sift the flour with the cocoa and baking soda. In a large bowl, cream the butter. Add the brown sugar, granulated sugar, fleur de sel and vanilla and beat until combined. Beat in the sifted dry ingredients just until blended the dough will be fairly crumbly but will hold together. Knead in the chocolate until evenly distributed. Divide the dough in half and transfer to 2 large sheets of plastic wrap. Shape each piece of dough into a 1 1/2-inch-wide log and wrap in the plastic. Refrigerate until firm, at least 2 hours.

Preheat the oven to 350°. Line 4 cookie sheets with parchment paper. Using a sharp, thin knife, cut the logs into 3/8-inch slices and arrange about 1 inch apart on the cookie sheets. If the slices crumble, re-form the cookies, pressing the dough together. Bake the cookies on the middle and lower racks of the oven for about 17 minutes, or until puffed and cracked on top shift the pans from top to bottom and front to back halfway through. Let the cookies cool on the sheets for 5 minutes, then transfer them to wire racks to cool completely.

Chocolate Chip Walnut Cookies

This hunk of chocolatey butter needs to be in your life. More specifically, it needs to be in your mouth.

I know I’m not the first (or even the hundredth) to recreate the Levain Bakery chocolate chip cookies. But, I have been making cookies for a long time. My mom’s been baking cookies for a long time. And I’m sorry, but her cookies are better than Levain’s.

Levain Bakery is in New York City’s Upper West Side, and despite its tiny storefront, it cranks out thousands of these monster cookies each day. The lines are always long and the service is always friendly. They don’t have room for seating, which is too bad because it smells like heaven in there. I would easily sit there for hours enjoying a good book and a strong coffee.

Wei and I visited them last summer, on one of the hottest days of the year. And they were still working those ovens.

But they’re not famous for their bakery, they’re famous for their cookies.

My mom’s cookies are made the exact same way that Levain’s are made: enormous, gooey, crispy on the outside, and nearly raw on the inside. I learned how to make cookies from the woman, so I don’t think it’s a stretch to say that I’m somewhat of an expert at Levain Bakery’s cookies.

(It’s about the only thing I can claim to have any expertise in, other than eating copious amounts of chocolate and remembering all the words to Baby Got Back.)

These cookies are basically my mom’s cookies with a few walnuts thrown in, so as to better emulate Levain’s chocolate walnut cookies. These cookies are the only cookies in the history of nut-containing cookies that I actually like. The walnuts soften as they bake, so instead of turning all your mouth’s attention towards chewing, you can focus on letting the puddles of chocolate dissolve on your tongue.

Drop whatever it is your doing, and go make this cookie dough. That’s an order. One of these fatties will keep you satisfied all day, two will keep your sweet tooth happy for a week, and three might give you a heart attack. Don’t go too hard.


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