Coffee Walnut Chocolate Chip Cookies

This cookie had me jumping up and down when I tasted the first one that came out of the oven. It's not just the coffee making me hyper but the whole combination of coffee and chocolate that simply rocks.

The walnuts? They complimented the other two flavors nicely with their nutty crunch. I used the Nescafe 3-in-1 coffee mix in the batter and it worked really well.

You know, I regret not baking this earlier for my parents. They are fans of Nescafe 3-in-1 and I bet they would love this cookie a lot. I'll be sure to bake some for them on their next visit.

It's funny that I never liked coffee flavored bakes/ice cream/desserts in the past even though I love coffee. 

I cannot function without my coffee. I drink coffee every morning and if I miss it, I will be a very cranky auntie. Not only that, I feel sluggish and I have no mood for anything.

I enjoyed these coffee cookies A LOT! I baked two versions of these cookies - crunchy and chewy. Although I generally prefer crunchy cookies, somehow I liked the softer and chewier version. In fact they tasted even better the following day.

I kept some for myself and the rest I gave away. I cannot eat all the cookies and grow fat all by myself, can I? I am sure there is a commandment  somewhere that says thou shalt not grow fat alone. Share thy cookies!

Coffee Walnut Chocolate Chip Cookies

Recipe source : Phong Hong 

Ingredients :

- 300g self-raising flour

- 250g butter

- 1 egg

- 1/2 cup caster sugar

- 1 tsp vanilla extract

- 2 sachets Nescafe 3 in 1

- 1 cup chocolate chips

- 120g walnuts, broken into small pieces

Method :

Method :

1. Cream butter and sugar until light and fluffy

2. Add egg, vanilla extract and Nescafe 3 in 1 and continue to cream the butter mixture until evenly mixed.

3. Add chocolate chips and walnuts and continue to mix.

4. Add flour and mix until to form a dough.

5. Using two teaspoons, scoop cookies dough onto lines baking trays and bake for 16 minutes at 160C or until cookies are evenly browned.

6. Cool on cooling rack and store when completely cool.

Notes for my own reference :

1. The first batch was baked for 16 minutes, tray rotated after half time.

2. The second batch onward were baked for 15 minutes (because the oven was hotter), tray rotated after 8 minutes.
3. For the softer and chewy version, bake for  12 minutes and rotate tray at half time.