Butter Beard’s Dark Chocolate Chip Cookies

Five dozen cookies

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ¼ tsp chili powder

• 1 tsp fine sea salt

• 1 cup granulated sugar

• 2/3 cup dark brown sugar

• 8 ounces (2 sticks) unsalted butter, room temperature

• 1 Tbsp instant espresso (hydrated in 1 Tbsp warm water)

• 2 tsp vanilla paste

• 2 large eggs, room temperature

• 12 ounces dark chocolate chips

• 2 cups toasted nuts, coarsely chopped (I prefer hazelnuts)

1)     Toast the nuts in a non-stick skillet, shaking often, and then cool them completely and coarsely chop. (I prefer hazelnuts, but try pecans, almonds, walnuts or pine nuts)

2)     Preheat your oven to 350 degrees and line your sheet pans with parchment paper.

3)     In a medium bowl, whisk together the flour, baking soda, cinnamon, chili powder and salt.

4)     In a small bowl, hydrate the instant espresso powder in the warm water. Set aside.

5)     In a standing mixer, mix the granulated and brown sugar with the paddle and then cream with the room temperature butter.

6)     With the mixer on low, add in the espresso, vanilla and then the eggs – one at a time.

7)     Add the dry mix and mix on low until evenly combined.

8)     Remove the bowl from the mixer and fold in the chocolate chips and the chopped nuts.

9)     Portion (I use a scoop) onto the sheet pans – one dozen per pan – at least two to three inches apart.

10)  Bake six minutes, rotate the pans, and bake for five more minutes until the cookies puff and then deflate.

11)  Cool on the pans for five minutes and then remove to a wire rack to cool completely.