|2 teaspoons||Turkish coffee or instant espresso|
|¾ cup, plus 1 tablespoon||Unsalted organic butter|
|¾ cup||Organic sugar|
|½ cup||Brown sugar, packed|
|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|
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.