These cookies are perfect for coffee and chocolate lovers. They are a little bit crunchy, chewy, and not too sweet. It has a perfectly mocha taste. I shared some with my son’s teachers and my friends. Everyone loves them. Apart from walnut you can also add almond or any kind of nuts you like.
1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1/2 chopped walnuts
2 cups (12 ounces) semisweet chocolate chips
2 tablespoon instant coffee power
2 teaspoons hot water
1. Adjust racks in upper and lower thirds of oven and heat oven to 350 degrees.
2. Melt 1/2 cup chocolate chips in medium heatproof bowl set over saucepan filled with 1 inch barely simmering water, making sure that water does not touch bottom of bowl; stir frequently until smooth. Remove from heat. Cool to room temperature.
3. Dissolve coffee powder in hot water in a small bowl. In a large bowl, sift together flour, baking soda and salt. Stir to combine.
4. Using stand mixer fitted with paddle, beat butter, sugar and coffee on medium-high speed until light and fluffy, about 3 minutes, scraping down bowl. Add egg and melted chocolate, beat to combine, about 1 minute. Reduce speed to low and slowly add flour mixture, beat until incorporated, about 30 seconds. Stir in remaining 1 1/2 cups chocolate chips and walnuts with rubber spatula. Covered with plastic wrap and chill at least 1 hour or overnight.
5. Roll dough into 1 1/4-inch balls and arrange 2 inches apart in 2 ungreased cookies sheets. Bake until set, 10 to 12 minutes, rotating sheets half way through. Let stand 2 to 3 minutes on sheets before transferring g to wire racks to cool completely.
Recipe from Allrecipes.com