2 Sticks Unsalted Butter, Softened
1/2 Cup Sugar
2 Teaspoons Vanilla Extract
1 3/4 Cup All-purpose Flour
1/4 Cup Dark, Unsweetened Cocoa Powder (use a good quality cocoa powder)
2 Teaspoons Instant Coffee
1/2 Teaspoon Salt
2 Cups Finely Chopped Walnuts
Powdered Sugar For Finishing


In a mixing bowl, cream together the sugar, vanilla and the butter until the mixutre has a smooth consistancy. Stir in the cocoa, coffee, salt and flour and mix well.

Fold in the walnuts, then wrap the dough in plastic wrap and refrigerate for at a minimum of 1 hour.

Preheat oven to 325 degrees F.

Cover 2 baking sheets with parchment paper.

Roll the dough into balls about 1 to 1 1/2 inches in size and place 2 inches across on the baking sheets. I use a melon scoop to get the ball rolling… so to speak.

Put in the oven and bake the dough balls for about 15 minutes or the tops feel firm. Roll the cookies in powdered sugar. Can be stored in an airtight container for about a week.

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