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Prep time
1 hour 5 minutes
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Cook time
30 minutes
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makes
about 15 cookies
Author Notes
These nutty, chocolatey espresso cookies have to be one of my all-time favorite cookie recipes. If you are anything like me and you love soft cookies, you’ll definitely love these.
The subtle hints of espresso powder provide a nice caffeine kick, while the condensed caramel and two types of chocolate balance out the cookies’ slight bitterness. Speaking of chocolate, I’m a sucker for contrasting flavors, so I decided to add both semi-sweet chocolate and white chocolate since they vary in sweetness levels. I also used chopped chocolate chunks because I love the way each chocolate piece melts differently when baked. Regular baking chips also work perfectly fine, too.
I ended up sprinkling some flaky sea salt on top of the cookies as soon as I finished baking them for added crunch and saltiness, but feel free to leave it out if that’s not your thing. Make sure to store these cookies in an airtight container at room temperature and they will remain soft and delicious for up to 5 days (if they even last that long!).
—Catherine Yoo
Test Kitchen Notes
This recipe is shared in partnership with LG STUDIO. —The Editors
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Ingredients
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1
(14-ounce) can sweetened condensed milk
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16 tablespoons
(2 sticks) cold unsalted butter, cubed and divided
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1/4 cup
(55 grams) dark brown sugar, packed
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2 tablespoons
granulated sugar
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1
large egg plus 1 large egg yolk
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1 tablespoon
vanilla extract
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1/2 teaspoon
kosher salt
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2 cups
(256 grams) all-purpose flour
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2 tablespoons
(10 grams) espresso powder
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1/2 teaspoon
baking soda
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1/4 teaspoon
baking powder
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4 ounces
(113.5 grams) semi-sweet chocolate bar, roughly chopped
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4 ounces
(113.5 grams ) white chocolate bar, roughly chopped
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1 1/2 cups
(about 180 grams) toasted walnuts, roughly chopped
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Flaky sea salt, for garnish (optional)
Directions
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Arrange the oven racks on the top third and lower third of the oven. Preheat the oven to 325°F. Line 3 baking trays with parchment paper and set aside.
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In a small saucepan, add the condensed milk and continuously whisk over low heat for 2 minutes. Add in 2 tablespoons of butter and continue whisking until the condensed milk turns a light tan color, an additional 2 to 3 minutes. Make sure to whisk constantly so that it does not stick and burn. Remove from the heat and let cool slightly.
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In a bowl, mix together the flour, espresso powder, salt, baking powder, and baking soda until well combined; set aside.
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Cream the remaining butter, brown sugar, and granulated sugar on low speed in a stand mixer using the paddle attachment and then gradually increase the speed to medium for about 4 minutes in total. Scrape down the sides of the bowl and add in the egg, egg yolk, vanilla, and condensed milk mixture. Mix together on low speed for about 2 minutes.
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Add in the flour mixture to the stand mixer and mix on low speed until combined, for about 30 seconds; make sure not to overwork the batter. Fold in the chocolate chunks and the walnuts by hand with a spatula and let the dough chill in the fridge for 30 minutes.
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Scoop the cookie dough into 2-ounce portions and set on a parchment-lined sheet tray, leaving at least 2 inches of space in between each cookie. (You can put about 5 cookies per sheet tray.) Bake the two trays of cookies for 13 to 14 minutes, until the edges turn light brown. As an option, sprinkle a pinch of flaky sea salt on top of each cookie. The cookies will seem very soft and pliable, but will firm up as they cool directly on the baking tray. Make sure the cookies cool for 10 minutes before serving. Repeat with the remaining baking tray.
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