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Caribbean Coffee Cookies

Photo: Alan Richardson; Styling: Betty Alfenito
Prep time 17 mins
Bake time 10 mins
Yield Makes 2 dozen

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant espresso or coffee powder
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped bittersweet chocolate
  • 1/2 cup chopped hazelnuts

How to Make It

  1. Beat butter and sugar at medium speed with an electric mixer 2 minutes or until light and fluffy. Add egg, beating until smooth, stopping to scrape down sides as needed. Stir in vanilla and espresso powder.

  2. Stir together flour, baking soda, and salt. Gradually add to butter mixture, beating at low speed until blended. Stir chopped bittersweet chocolate and chopped hazelnuts into batter. Drop by rounded tablespoonfuls 2 inches apart on lightly greased or parchment paper-lined baking sheets. Bake, in batches, at 350° for 10 to 12 minutes. Let cool completely on wire racks.

Cook's Notes

Note: Bake time is per batch.