Resistance is Futile Chocolate Espresso Bean Cookies

Ingredients

• 2 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 pinch cinnamon
• 1 teaspoon salt
• 1 cup butter, softened to room temperature (2 sticks)
• 3/4 cup granulated sugar (white)
• 3/4 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 walnuts, chopped

Directions

1. 1

   Preheat oven to 375 degrees.

2. 2

   Combine the unbleached flour, baking soda, cinnamon and salt in small bowl.

3. 3

   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.

4. 4

   Drop by rounded, buttered tablespoon onto parchment-lined aluminum baking sheet.

5. 5

   Bake in preheated oven for 9 to 11 minutes or until cookies are golden brown.

6. 6

   Let stand for 2 minutes then remove cookies to wire racks to cool completely.

7. 7

   Yield is estimated.