These chocolate chip cookies have a wonderful coffee flavour and added crunch from the walnuts. For a richer and better flavour, use muscovado brown sugar and couverture chocolate chips for this recipe and of course your favourite instant coffee.
Coffee Walnut Chocolate Chip Cookies
Makes about 30 cookies
Ingredients
- 150 g salted butter softened
- 60 g light muscovado brown sugar
- 60 g granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 225 g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp salt
- 200 g couverture chocolate chips or chunks
- 6 – 8 tsp instant coffee granules
- 200 g walnuts chopped
Instructions
- Preheat the oven to 190°C and line the tray with baking paper.
- Put softened salted butter, light brown muscovado sugar and granulated sugar into a bowl and beat until creamy.
- Add in vanilla extract and egg into the butter mixture and mix well.
- Sift plain flour, bicarbonate of soda and salt into the bowl and mix.
- Add chopped walnuts, iinstant coffee and couverture chocolate chips and mix thoroughly.
- Scoop a teaspoon of the mixture and arrange them well apart on the baking tray.
- Bake for 8 – 10 mins until they are light brown round the edges and still slightly soft in the middle if you press them.
- Leave on the tray for a couple of mins to set before transferring onto a cooling rack.
