Julienne’s Double-Chocolate Espresso Walnut Cookies
Note: I know I posted this a while back but I thought I would re-post this as an actual post and not a page so that my posts are more organized.
My mom and I tried to make these cookies from latimes.com. It’s a site that features foods from popular restaurants. These cookies turned out pretty good actually. If you like fudge-like or brownie-like cookies, this recipe is for you. Here is the video I made showing how to make these cookies. We only made about half of the recipe because we weren’t sure if it was going to turn out ok.
Here’s the full recipe. These cookies are from a restaurant in San Marino, California called Julienne.
- 1 lb semisweet chocolate, chopped
- 1/2 C (1 stick) butter
- 3/4 C (3 ounces) unbleached flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 extra-large eggs
- 1 1/2 C sugar
- 2 tbsp instant espresso powder
- 1 tbsp vanilla extract
- 2 C fine-quality bittersweet (56% to 60% cacao) chips or 1/4 inch chunks
- 2 C coarsely chopped walnuts (about 8 ounces)
- Place your oven rack in the center and upper third of the oven. Preheat oven to 325 degrees.
- Line your baking sheet with parchment paper.
- In a large pan, melt the butter and the semisweet chocolate that you chopped. Heat this over medium-low because you don’t want this to boil. Stir until it is all melted and smooth. Set aside when you are done.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Then take your stand mixer and mix in the eggs, sugar, espresso powder and vanilla until it is foamy.
- Then mix in the chocolate mixture you melted earlier.
- Then mix in the flour.
- Lastly, stir in the bittersweet chocolate and walnuts. Do not mix this with the stand mixer.
- User about 3 tbsp for each cookie and place them onto the baking sheet. Space them out because these cookies with spread out when done. You don’t want your cookies touching each other. You will have about 6 cookies per sheet.
- Bake until the cookies are moist and the top has cracked. Baking will take approximately 14 minutes. Check often with a cake tested near the end of the baking process to ensure that your cookies are moist when done. You don’t want to burn them.
- After they are baked, transfer the cookies to a rack and cool them. Use a flat spatula to remove the cookies from the baking sheet. Be careful because the cookies are still hot and can break easily at this point.
Since we used a countertop convection oven, we preheated it at 300 degrees instead.
The whole process, when making the entire recipe, takes about an hour and 15 minutes. This recipe makes 24 cookies. The recipe my mom and I made is different because we didn’t want the cookies to be too sweet. We also used different types of chocolate so the taste is going to be slightly different depending on the chocolate you use. The first time we tried the recipe, we used a more expensive bran of chocolate and the cookies tasted better. Below is the chocolate block we used the first time we tried it.
Also, since the cookies have a brownie-like consistency, you can use this as your brownie mix. We did that and it turned out great. Pictures of what we made will be below.