Description
A nutty, chewy cookie you can make for your coffee-loving friends. Good with milk and great with coffee!
Ingredients
- 6 tablespoons brewed espresso
- ¼ cup white sugar
- ½ cup butter, softened
- ¾ cup white sugar
- 1 egg
- ¾ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- ½ cup cacao nibs
Instructions
- Heat espresso and 1/4 cup sugar in a small saucepan and bring to a boil. Simmer until mixture has reduced to a thick syrup
- 12 to 15 minutes. Remove from heat and allow to cool for 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Combine butter
- 3/4 cup sugar
- and egg in a bowl; beat using an electric mixer until light and fluffy. Mix in vanilla extract
- baking powder
- and baking soda until well combined. Mix in cooled espresso syrup. Add flour and mix until blended. Fold in cacao nibs.
- Scoop 2 tablespoons dough per cookie onto the prepared baking sheets
- leaving 2 inches of space between each for about 12 cookies per sheet.
- Bake 1 baking sheet with cookies in the preheated oven for 10 to 12 minutes. Repeat with the second baking sheet.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 24