Happy spring! Just a quick post on this beautiful day to share these grown-up treats with you. Cookies infused with espresso, studded with chocolate-covered cacao nibs and toasted almonds. What else is there to say except...
Coffee Cookies with Cacao Nibs and Toasted Almonds
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. plus 2 tsp. instant espresso powder
1 Tbsp. vanilla extract
12 Tbsp. unsalted butter, melted
3/4 cup packed dark brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
3/4 cup chocolate-covered cacao nibs**
3/4 cup sliced almonds, toasted
1/2 cup white chocolate chips, optional
1. In a small bowl, combine flour, baking soda and salt; whisk to mix well. In a small bowl or cup, dissolve the espresso powder in the vanilla.
2. In a large bowl, combine melted butter and both sugars. Using an electric mixer on medium-high speed, beat the mixture until well combined, about 2 minutes. Beat in the egg, yolk and espresso mixture. Add the flour mixture and beat on low speed until just combined. Fold in the cacao nibs, almonds and white chocolate chips (if using). Place the bowl in the refrigerator and chill for at least 1 hour, or cover and chill for several hours, up to overnight.
3. Preheat oven to 350ºF. Line 2 large baking sheets with parchment. Using a 1 1/2 Tbsp. size ice cream scoop or 2 teaspoons, portion the dough into balls, spacing them at least 2 inches apart. Return any remaining dough to the fridge. Bake the cookies for 15 to 18 minutes, until golden brown around the edges, switching cookie sheets from top rack to bottom and front to back halfway through. Allow to cool for a few minutes on the sheets on a wire rack before removing the cookies to the rack to cool completely. Repeat with the remaining dough (you can use the same sheets of parchment).
**I used Sweet Riot cacao nibs coated in 65% dark chocolate. Feel free to use cacao nibs coated in darker or sweeter chocolate, or ones that are not coated in chocolate at all. If you can’t find cacao nibs, or don’t care for them, just swap in chocolate chips.
Note: The white chocolate chips add a nice touch of vanilla and a bit of sweetness that offsets the coffee and the bittersweet cacao nibs. Plus, they look pretty. But leave them out if white chocolate doesn’t appeal to you.