Photo: Kate Sears; Styling: Gerri Williams for James Reps
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon instant coffee granules
8 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tablespoon vanilla extract
7 ounces dark chocolate-covered espresso beans (about 1 1/4 cups)
How to Make It
Preheat oven to 350°F. In a bowl, stir flour, baking soda, salt and coffee. In a separate bowl, using an electric mixer on medium speed, beat butter and both sugars until light, about 3 minutes. Beat in egg and vanilla; scrape down sides of bowl as necessary.
Add flour mixture to butter mixture and stir until just combined. Gently mix in espresso beans.
Spoon dough by tablespoonfuls onto 2 ungreased baking sheets, spacing about 1 inch apart. Bake until lightly browned, about 10 minutes, rotating sheets from top to bottom and front to back halfway through. Let stand 2 minutes, then remove cookies to a wire rack.