2) In a larger mixing bowl, combine the sugars, butter, maple syrup and vanilla. Mix until smooth. Add in the espresso granules and eggs. Mix in the dry ingredients until thoroughly combined.
3) Stir in the chocolate chunks and walnut pieces. Line a baking sheet with greaseproof paper and drop biscuit dough by rounded spoonfuls onto the paper. Bake for 12 minutes.
4) After baking, place the biscuits on a cooling rack and allow to cool for 10 minutes. Serve with milk.
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