Mocha Nut Cookies with Sea Salt
25 min
Chewy espresso-chocolate cookies with walnuts, finished with a sprinkle of coarse sea salt.
| prepPreheat oven to 375°F / 190°C | |||||||
| prepLine large baking sheet with parchment paper | |||||||
| 150 g packed brown sugar | Combine sugars & butter | Mix in egg, vanilla & espresso | Add dry ingredients, mix until blended | Fold in chocolate chips & walnuts | Scoop onto sheet, space 2 inches apart | Bake 375°F / 190°C, 10 min | Cool on rack, sprinkle with sea salt |
| 100 g granulated sugar | |||||||
| 225 g salted butter, melted and cooled slightly | |||||||
| 1 egg | |||||||
| 2 teaspoons vanilla extract | |||||||
| 3 teaspoons DeLallo Instant Espresso Coffee Powder | |||||||
| 1 teaspoon salt | |||||||
| 220 g flour | |||||||
| 1/2 teaspoon baking powder | |||||||
| 1/4 teaspoon baking soda | |||||||
| 340 g semi-sweet chocolate chips | |||||||
| 120 g chopped walnuts | |||||||
| DeLallo Sea Salt Grinder, coarse ground for finishing | |||||||
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