With an electric mixer, beat butter and sugars until fluffy, about 2-3 minutes. Add egg and vanilla and continue beating until incorporated, scraping bowl and beaters as necessary.
Gradually add flour mixture, mixing on low until blended. Stir in chopped chips and nuts until evenly distributed. Cover surface of the dough directly with plastic wrap and refrigerate for about 45 minutes.
Preheat oven to 350 degrees F. Scoop 2 Tablespoons of chilled cookie dough and roll into a ball. Repeat with balance of dough.
Place cookie dough balls 2" apart on ungreased baking sheets. Bake for 13-16 minutes until tops are crackly and edges are a light golden brown. Mine took about 14 minutes.
Allow to cool completely on baking sheets. Store in an airtight container at room temperature.
*Chopping up the chocolate and nuts is an extra step to normal chip cookies, but this allows the flavor to distribute throughout the cookie. Make sure to take your measurements after chopping, not before.
*If you're all about coffee flavor, try increasing the amount of espresso powder to 2 teaspoons. Then, you can always adjust up or down for future batches. If you just like a nice mellow, but definitely present coffee flavor, just stick to the recipe amount to start and adjust to your preference for future batches.
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