Baking Holidays Homemade Not Storebought

Double Dark Chocolate Espresso Walnut Cookies

These suckers are seriously easy, and amazingly tasty.  They have been nicknamed “Cub Poops” in my house, because upon seeing them cooling on a rack, my 12yo promptly blurted out, “Hey those look like bear cub poops.”  Boys have poop on the brain 24-7 – gross.

I love these because they start with a box mix, but that’s where the “storebought” ends – adding a bit of espresso to the batter kicks up the chocolate flavor, and although I used walnuts in this version – a salty nut, like a salted almond, walnut or peanut would go REALLY well – might try that next time!

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Double Dark Chocolate Espresso Walnut Cookies

Author Carrie Hill

Ingredients

  • 21 ounces dark chocolate brownie mix I like Duncan Hines
  • 1/2 cup all-purpose flour
  • 6 tablespoons canola oil
  • 2 eggs beaten
  • 2 tablespoons STRONG espresso
  • 1/2 tsp salt
  • 6 ounces dark chocolate chips
  • 3/4 cup walnuts
  • Powdered Sugar for Dusting

Instructions

  1. In a large bowl combine the brownie mix, flour, canola oil, espresso, eggs and salt.
  2. Fold in the chocolate chips and walnuts gently
  3. Drop by teaspoons onto a parchment or silpat lined baking sheet
  4. Bake at 350 for 12 minutes - do not overbake!
  5. Immediately after you remove from the oven, use a fine mesh strainer to dust the tops with powdered sugar.
  6. Cool on newsprint or a rack and store in a sealed bag
  7. Enjoy!

AboutCarrie Hill

Carrie Hill is the mother of 2 human children, and 5 fur babies. She has a husband who is a great guy, a good food tester, but a bit of a nut, just like her. She enjoys writing, reading, cooking and baking in her spare time.

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