OK, this is the best chocolate nut cookie I have ever tasted. And these fudgy cookies are so very easy to make. But then, when it comes right down to it, most cookies are easy to build. But not all cookies taste as good as these cookies. Not even in the same ballpark!

These fantastic cookies are fudgy, soft, chewy, and crunchy all at the same time! And we all have Krista from livingoncookies.com to thank for this amazing recipe. I made a couple of slight modifications, but the rest is all on Krista.

It all started the other day when I decided to find a recipe for a mocha flavored chewy cookie. (Kind of like a soft and chewy ginger cookie, but not a ginger cookie. A chocolate cookie with lots of coffee overtones.) And I happened to mention to Mr. C. what I was up to. Which led to a confession on his part.

It turns out that when Mr. C. has a lot of stops to make while shopping for various and sundry provisions, he often treats himself to a mocha walnut cookie from The Cookie Mill bakery in Stanwood. This ginormous cookie then provides him with the strength to complete his tasks without wasting away from hunger. (Right???) (No, I didn’t buy his story either.) (But he is a cookie monster. That I get!)

Anyway, he bought a mocha walnut cookie while he was out that day so I could taste for myself what all the fuss was about. And OK, the cookie was pretty good. But not nearly as good as these cookies. But then, the bakery cookie didn’t have the depth of chocolate mocha flavor these cookies possess. Plus, I couldn’t find as much as a hint of walnut in the couple of bites I tasted.    

But you know what they say, to each his own. So, although I have no doubt Mr. C. will continue to purchase a mocha walnut cookie for himself as a reward for being the primary in-store shopper for our household, he really likes these cookies too. (Of course, he does! What’s not to like?)

So, if you too ever get a hankering for a deeply chocolate mocha cookie that is almost a religious experience at first bite, this is the cookie for you. It may not be a good choice for a toddler, but for any adult with a discerning palette, you are sure to earn points. But only if you decide to do the right thing and share the cookies with your family or friends. Just sayin’!

And even if you decide not to share, peace and love to you anyway. Because these cookies are so good that they might even transcend civility.  

1 c. cold unsalted butter

1 c. granulated sugar

1 c. brown sugar, packed

2 eggs

1 tsp. vanilla bean paste or vanilla extract

2 c. unbleached all-purpose flour, fluffed

1¼ c. good unsweetened cocoa powder

2 tsp. baking soda

2 T. instant espresso (I use Medaglia D’Oro)

½ tsp. kosher salt

1 c. mini chocolate chips

1 c. chopped walnuts

In the bowl of your stand mixer, beat the cold butter, granulated sugar, and brown sugar together until light and fluffy. Add the eggs and vanilla extract and beat until combined.

In a medium-sized mixing bowl, whisk the flour, cocoa powder, baking soda, espresso powder, and salt together. Gradually add flour mixture to butter mixture and beat on low speed just until combined. Add the mini chocolate chips and chopped walnuts.

Line a baking sheet (needs to fit in your fridge) with parchment paper. Using a #40 ice cream scoop (1½ tablespoons of dough), plop balls of dough close together on the prepared pan. Refrigerate for several hours or overnight.

Line baking sheets with parchment paper. Place the cold dough balls on baking sheets leaving a 1½-inch space between cookies.

Bake in a pre-heated 350-degree oven for about 9 minutes. They will be done when thin cracks appear on the surface of the cookies. Do not overbake.

Remove from oven and allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.