1 cup (2 sticks or 8-ounces) unsalted butter, room temperature

1 cup tightly packed light or golden brown sugar

1/2 cup granulated sugar

2 teaspoons instant espresso powder, like Café Bustelo’s Espresso Instant Coffee

2 eggs, room temperature, lightly whisked to just break yolks  

2 teaspoons pure vanilla extract or paste

2 1/8 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1, 12-ounce bag (2 cups) milk chocolate, semisweet or dark chocolate chips

1 1/2 cups walnuts, roughly chopped (optional)

Method:

1.   Preheat oven to 375°F.

2.   In the bowl of an electric mixer fitted with a paddle attachment, add butter, both sugars and espresso powder. Cream on medium – high speed until light in color, fluffy and smooth, approximately 4 – 5 minutes.

3.   Add vanilla and mix on medium speed until just combined.

4.   Scrape down the sides and one at a time, add the eggs mixing only until just incorporated, 5 seconds, before the next addition.

5.   In a separate medium size bowl, sift together flour, baking soda and salt.

6.   In one addition, add dry ingredients to wet and allow to mix until just combined. Be careful to not over-mix!

7.   Add chocolate chips and nuts (if using) and mix for a few seconds until just incorporated being careful to not over-mix.

8.   On a parchment lined baking sheet, use a cookie scoop to evenly divide 6, 1 1/2-ounce portions of cookie dough with at least 2-inches from one to the next.  Note: If time allows, portion the balls closely together, cover with plastic wrap and place in the refrigerator overnight – See kitchen note.

9.   Place cookies in preheated 375ºF oven and allow to bake for 10 – 12 minutes or until the edges are lightly golden. Remove from oven and allow to cool at room temperature for 5 minutes before transferring to a cooling rack to fully cool.

10.   Note: If using dough straight from the refrigerator or freezer, allow to sit at room temperature for 30 minutes before baking. Given cookies are coming from a cold or frozen state, baking times will vary so keep an eye on them after 10 minutes.

Kitchen Note:  Ideally, allowing dough to “rest” in the refrigerator overnight is the preferred baking method as it allows the cookies a chance to bake before they spread. If time is of the essence, placing dough directly in the oven after making it will work but be mindful that they will spread a little more than if going in from a cold state. If you want to freeze or refrigerate cookie dough before baking, simply pre-portion dough and place covered in the refrigerator for up to 1 day before freezing or baking. If freezing, transfer dough to ziplock freezer bags and store in the freezer for up to 3 months making sure you write the expiration date for easy reference. This is a great way to always have desserts at the ready for last minute guests or impromptu sweet-tooth’s.