Espresso Walnut Chocolate Chip Cookies


1 (14-ounce) can sweetened condensed milk

16 tbsp (2 sticks) cold unsalted butter, cubed and divided

1/4 c dark brown sugar, packed

2 tbsp granulated sugar

1 large egg plus 1 large egg yolk

1 tbsp vanilla extract

1/2 tsp kosher salt

2 c all-purpose flour

2 tbsp espresso powder

1/2 tsp baking soda

1/4 tsp baking powder

4 ounces semi-sweet chocolate bar, roughly chopped

4 ounces white chocolate bar, roughly chopped

1 1/2 c Snack Primal Walnuts, roughly chopped

Flaky sea salt, for garnish (optional)



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.

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.

In a bowl, mix together the flour, espresso powder, salt, baking powder, and baking soda until well combined; set aside.

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.

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.

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.

PREP TIME 1 hour 5 minutes

COOK TIME 30 minutes

MAKES about 15 cookies