Ingredients (Makes about 20 cookies)
1. All purpose flour – 2 cups
Unsweetened cocoa powder – 1/4 cup
Baking soda – 1 tsp
Salt – 3/4 tsp
Instant espresso powder – 1 tsp (I used bru instant)
Cinnamon powder – 1/4 tsp
2. Butter – 1 cup, softened
Granulated sugar – 1 cup
Light brown sugar – 1/2 cup
3. Vanilla extract – 1.5 tsp
Eggs – 2
4. White chocolate chips / semi-sweet chocolate chips – 1.5 cup
Broken cashews or chopped walnuts – 1/4 – 1/2 cup
1. Preheat oven at 375 F.
2. Combine all purpose flour, cocoa powder, baking soda, salt, espresso powder and cinnamon powder in a medium bowl.
3. In a large bowl, cream together the butter, granulated sugar and brown sugar with an electric hand mixer for about 1 minute. Add vanilla extract and the eggs one by one, beating until smooth. Scrape the bowl if necessary to make sure everything is incorporated. Add flour mixture (dry ingredients) and mix until just combined (do not over mix). Stir in the chocolate chips and nuts.
4. Drop heaping tablespoon-size balls of dough using an ice cream scoop (or roughly roll into small balls and flatten slightly) about 2 inches apart on baking sheets lined with parchment paper.
5. Bake at 375 F until cookies are brown around the edges, 11 – 12 minutes (if you like soft, chewy cookies bake for 10 – 11 minutes. Also the cookies will become hard as it rests). Remove from oven, and let cool on baking sheet for 2 – 3 minutes. Transfer to a wire rack, and let cool completely. Store in an air tight container. Cookies will keep airtight at room temperature for up to 4 days.
Baking time varies depending on the oven, so start checking after 9 minutes.