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Mocha Walnut Cookies

"A mocha version of the classic chocolate chip cookie. Originally submitted to "
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servings 226 cals
Serving size has been adjusted!
Original recipe yields 24 servings (24 - 3 inch cookies)


  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 11.4 g
  • 18%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt over hot (not boiling) water 1/2 cup of the chocolate morsels. Stir until smooth. Cool to room temperature.
  3. In small cup, dissolve the instant coffee in the 2 teaspoons boiling water. Set aside.
  4. In small bowl, combine flour, baking soda, and salt. Set aside.
  5. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted morsels. Mix well. Gradually add flour mixture. Stir in remaining 1-1/2 cups chocolate morsels and walnuts. Form into walnut-sized balls and place on ungreased cookie sheets.
  6. Bake at 350 degrees F (175 degrees C) for 10-12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets.

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Read all reviews 12
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This recipe came out wonderful! I added about 1/2 cup extra flour, and susbtituted white chocolate chips for the walnuts, as I did no have any on hand. Over all an instant classic with my fami...

This is just what I've been looking for, I read the reviews and I too added 1/2 cup more flour as I do not like thin crisp cookies. I also added a handful of toffee bits....They came out just pe...

I gave this recipe 4 stars because the flavor is good, however, the recipe doesn't state how far apart to place the cookies. The picture makes it appear that the cookies don't spread much, but ...

These were WONDERFUL! I made a double batch (48 servings) and my family of 10 ate 2 dozen before the next two pans were even out of the ovens! I added 1/2 cup extra flour, as another reviewer su...

These are really good. The best cookies I ever made. I followed it to the letter, and it turned out perfect.

Made these for Christmas. Followed others' suggestions, adding 1/2 c. extra flour and chilling dough for an hour before baking. Got 48 nice,round cookies. Had to sample for myself and found they...

I loved these wonderful, chocolatey cookies.They were amazing. This is my new favorite cookie. My kids loved it. The only change i made was instead of using semisweet chocolate, i used milk choc...


I love these cookies. I followed the recipe exactly and then put batter in fridge overnight and they did not flatten out very much at all. I have to hurry up and start giving them away before ...