Ingredients
Scale
- 1 ¼ cups semi-sweet chocolate chips (8 ounces)
- 6 tablespoons unsalted butter
- 2 teaspoons instant espresso powder
- 2 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- ⅓ cup all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1 cup chopped walnuts
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup sweetened coconut flakes
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 350°F (175°C).
- Melt 1 ¼ cups semi-sweet chocolate chips with butter in a microwave-safe bowl or over a double boiler until smooth.
- Stir in instant espresso powder until dissolved.
- In a separate bowl, beat eggs and sugar until light and fluffy.
- Add vanilla extract to the egg mixture.
- Slowly mix the melted chocolate mixture into the egg mixture.
- Sift together ⅓ cup flour, salt, and baking powder; fold into the wet ingredients.
- In another bowl, combine walnuts, 1 cup semi-sweet chocolate chips, butterscotch chips, coconut flakes, and 1 tablespoon flour; fold into the batter.
- Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 12-15 minutes or until edges are set and tops have a crackly appearance.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Espresso powder is optional but enhances the chocolate flavor significantly. These cookies have a fudgy brownie texture with a crackly top, making them a delightful twist on traditional brownies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg