Chocolate Chip Cookies – We can’t sew ALL the time!

I’m not much of a cook

but every now and again

you just have to make yourself some treats!


Just as I specialize in easier methods in sewing

I also appreciate recipes in which the end product

is more than the sum of the parts!

A recent chocolate chip cookie recipes fits the bill.

With just a few little tweaks,

it’s an easy bake.

Simple, common ingredients

and simple measurements.

The Espresso powder and generous amount of walnuts

make them really special.


No worries – you’ll be munching cookies soon.

Sharing the recipe here or click here for a pdf copy you can download to keep!


Chocolate Chip Cookies

With toasted Walnuts & Espresso

(adapted by Jane Wilkes from “All Time Favorite Gifts from the Kitchen”)

  • 2 and ¼ c. all-purpose flour or try Jane’s favorite, white-whole-wheat flour
  • ½ t. baking soda
  • ½ t. salt
  • 1 and ½ sticks of unsalted butter
  • 2 T instant Espresso powder (Jane likes Bustela brand instant espresso powder) or instant coffee granules
  • ½ c. granulated white sugar
  • 1 c. firmly packed light or dark brown sugar
  • 2 eggs
  • 1 and 1/3 c. semi-sweet chocolate chips, or chocolate chunks. This is most of a 12 oz. package. Try Jane’s favorite, Ghiradelli brand.
  • 1 cup walnut halves or pieces
  1. Preheat oven to 325 degrees
  2. Cut butter into smaller chunks and place in a cereal size bowl with the instant espresso powder or instant coffee granules. Microwave to melt, stirring well.
  3. Spread walnuts on a dinner plate and microwave 2 and ½ minutes on high to toast. Set aside – the plate will likely be hot!
  4. Whisk the flour, baking soda and salt together in a medium bowl.
  5. In a large mixing bowl, combine the butter mixture, eggs, and both sugars and mix on medium speed until combined.
  6. Reduce the mixer speed to a lower speed and gradually add the flour mixture
  7. Reduce mixer to the lowest speed and stir in walnuts and chocolate chips/chunks.

Drop dough by heaping Tablespoons or cookie scoop onto an ungreased cookie sheet. Place each 2” apart. Bake 12 to 14 minutes, do not overbake.  Cool slightly and remove to wire rack to cool completely. (if cookies stick, return sheet to the warm oven for a minute or two. They should release easily. This made 39 generous cookies.

I used a Kitchen Aid mixer, a #40 scoop (that’s 1.75 Tablespoons), and an insulated Air Bake cookie sheet.

Note: Whole wheat flour does not keep well at room temperature. Store it in the freezer if you do not bake often.  White whole wheat flour has a slightly nutty flavor but none of the ‘wooden’ flavor you may associate with regular whole wheat. White whole wheat flour is more nutritious than all-purpose flour and is an interchangeable substitute.

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