Ingredients
Equipment
Method
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures that your cookies will bake evenly.
- Step 2: In a microwave-safe bowl, combine the finely chopped semi-sweet chocolate with the unsalted butter. Microwave in 30-second intervals, stirring in between, until fully melted and smooth. Let it cool slightly.
- Step 3: In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, espresso powder, and salt. Set aside.
- Step 4: In a large mixing bowl, combine the melted chocolate and butter mixture with the light brown sugar and granulated sugar. Mix until smooth. Add in the eggs and vanilla extract, mixing until fully incorporated.
- Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Step 6: Using a rubber spatula, gently fold in the semi-sweet chocolate chips, chocolate chunks, and finely chopped walnuts until evenly distributed throughout the batter.
- Step 7: Using a cookie scoop or tablespoon, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Step 8: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will continue to firm up as they cool.
- Step 9: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a slightly crispier edge, bake an extra minute or two.
- Make sure not to overmix the dough once the flour is added, as this can result in tougher cookies.
- These cookies are best enjoyed fresh out of the oven when they are warm and gooey.