Chocolate Cookies with Coffee and Walnuts

Brew an espresso, let it cool, and measure out 6 grams.

Rinse the walnuts ahead of time and dry them thoroughly.

Melt the dark chocolate with butter gently, using short pulses and stirring occasionally with a rubber spatula until you have a smooth chocolate emulsion. Alternatively, you can melt the chocolate and butter over a double boiler.

Whip together the eggs, sugar, salt, and cooled espresso until light and fluffy, about 5-7 minutes.

Mix the flour with baking powder and salt, sift it into the egg mixture, and gently fold it into the batter.

Chop the milk chocolate into small pieces and chop the walnuts as well, then carefully fold them into the batter. Cover the bowl with plastic wrap and refrigerate for at least 3-5 hours.

Preheat your oven to 170°C (340°F).

Roll small balls of dough (about 30 grams each), place them on a baking sheet lined with parchment paper, and press them down slightly. Press half a walnut into the top of each cookie.

Bake at 170°C (340°F) without convection for 14-15 minutes.