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Ingredients

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Directions

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  • In a medium bowl, whisk together the flour, baking soda, salt and baking powder; set aside.

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  • In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat for 1 to 2 minutes or until light. Scrape the sides of mixing bowl and beat for another 30 seconds. Add the eggs, espresso and vanilla. Beat until completely combined, scraping the sides as needed.

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  • Beat in flour mixture just until moistened (do not over mix). Stir in chocolate pieces and nuts.

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  • Drop dough by slightly rounded teaspoons or small ice cream scoop onto a large tray; chill for at least 20 minutes. Transfer chilled cookie mounds to ungreased or parchment paper-lined cookie sheets, placing dough mounds 2 inches apart.

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Instructions Checklist
  • Bake in a 375 degree F oven for 8 to 10 minutes or until lightly browned. Transfer to wire racks and let cool. Makes about 60 cookies.

Nutrition Facts

106 calories; total fat 6g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 16mg; sodium 86mg; potassium 20mg; carbohydrates 12g; fiber 1g; sugar 8g; protein 1g; vitamin a 97IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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