Cookies, easy recipes

Coffee Walnut Cookies

Another cookie recipe you ask? Well yes, of course another one. Because cookies are delicious. These are great because everyone will like them, even people that don’t like coffee. The coffee powder leaves a subtle taste but brings the flavour of the walnuts and the dark chocolate chips out beautifully. Plus: they’re really quick to make and you can store the dough in the fridge or freezer and have a freshly baked cookie whenever you fancy!

Recipe:

  • 220g Soft, Unsalted Butter
  • 100g Caster Sugar
  • 150g Light Soft Brown Sugar
  • 300g Plain Flour
  • 2 Tbsp Cornflour
  • 1 medium Egg
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • Pinch of Salt
  • 1 tsp Vanilla Extract
  • 2 tsp Instant Coffee Powder
  • 120g Dark Chocolate Chips
  • 120g Walnuts

Method:

In a large mixing bowl, cream the soft butter and the two types of sugar together for about 3-4 minutes until the mixture is very fluffy. You can use a stand mixer with a paddle attachment or a hand mixer Add the vanilla extract and combine well. Then scrape down the bowl and add the egg. Mix until everything has come together and the dough is smooth.

In a separate bowl combine flour, cornflour, bicarbonate of soda, baking powder, salt and coffee powder.

Add the dry ingredients to the rest of the dough on a low speed and only until everything has nearly come together. We don’t want to over mix it as it will overwork the gluten in the flour and make the cookies tough. Crush the walnuts roughly with your hands and add them, along with the chocolate chips, to the dough. Mix again, only until everything has come together and the walnuts and chocolate chips are well distributed.

Put the dough in the fridge to chill for about 30 minutes. This will relax the gluten and make the cookies even more chewy and soft.

Preheat the oven to 160 degree C (180 Fan).

Prepare a cookie sheet or baking tray with baking paper or a reusable baking mat. Using a 5cm cookie scoop, scoop out some of the dough, roll it into a ball and place 5 on the cookie sheet before baking them for about 15 minutes.

If you don’t want to bake all the cookies at once, scoop them out and roll them into balls. Then place them in a freezer bag. You can keep them in the fridge for a few days or in the freezer for up to two months. Make sure to bring the cookie dough up to room temperature before baking or adjust your baking time if you bake them cold or from frozen (they might not spread as nicely).

Enjoyed best with a cup of coffee. But tea is fine as well. Or milk. Or just eat them, they’ll be lovely either way!


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