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!

Double Dark Chocolate Espresso Walnut Cookies

Author Carrie Hill


  • 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


  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!