- semi-sweet chocolate - unsalted butter - all-purpose flour - baking powder - granulated sugar - espresso powder - pure vanilla extract - large eggs - toasted walnuts - dark chocolate chips
1
Stir the flour, baking powder, and salt together in a separate bowl.
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2
Melt the chocolate and butter together over the stove. Whisk the sugar, espresso powder, and vanilla into the chocolate.
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3
Add the eggs one at a time. Fold the chocolate mixture into the dry ingredients.
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4
Add the walnuts and chocolate chips. Arrange cookie dough balls on two baking sheets. BAKE!
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PRO TIP! ⭐️⭐️⭐️⭐️⭐️ Cookie dough can be covered in plastic wrap and refrigerated in an airtight storage container for up to 3 days or frozen for up to 1 month.