| 2 teaspoons | Turkish coffee or instant espresso |
| ¾ cup, plus 1 tablespoon | Unsalted organic butter |
| ¾ cup | Organic sugar |
| ½ cup | Brown sugar, packed |
| 1 large | Egg |
| 2 teaspoons | Sonoma Syrup Vanilla Bean Extract Crush |
| ½ teaspoon | Salt |
| 1 ¼ cups | Flour |
| ½ teaspoon | Baking soda |
| ⅔ cup | Bittersweet chocolate chips |
| ½ cup | Blend of pecans, walnuts and salted Marcona almonds |
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Dissolve coffee in 2 tablespoons of boiling water.
Cream butter, sugar, coffee , salt and vanilla. Add egg.
Stir in blended flour and soda. Add chocolate and nuts.
Chill for 30 minutes.
Cover a baking sheet with parchment paper. Using a small scoop, place 1-tablespoon balls on parchment.
Bake at 325° for 12-15 minutes until golden brown.
These are crispy bite size cookies.
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