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Categories:
flour baking soda cinnamon salt butter sugar brown sugar vanilla eggs chocolate-covered coffee beans hazelnuts
Viewed: 8 - Published at: 5 years agoIngredients
- 2 14 cups unbleached flour
- 1 teaspoon baking soda
- 1 pinch cinnamon
- 1 teaspoon salt
- 1 cup butter, softened to room temperature (2 sticks)
- 34 cup granulated sugar (white)
- 34 cup packed brown sugar
- 1 teaspoon pure vanilla extract (NOT imitation)
- 2 large eggs
- 6 ounces chocolate-covered coffee beans, chopped small (use a clean coffee mill to chop)
- 1 cup hazelnuts or 1 cup walnuts, chopped
Method
- Preheat oven to 375 degrees.
- Combine the unbleached flour, baking soda, cinnamon and salt in small bowl.
- Beat softened butter, granulated sugar, brown sugar and vanilla in large mixing bowl.
- Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
- Stir in chopped chocolate-covered espresso beans and hazelnuts.
- Drop by rounded, buttered tablespoon onto parchment-lined aluminum baking sheet.
- Bake in preheated oven for 9 to 11 minutes or until cookies are golden brown.
- Let stand for 2 minutes then remove cookies to wire racks to cool completely.
- Yield is estimated.
