Little Motivators
These fudgy, craggy cookies are as much about the nuts and kick of coffee as they are about the insanely deep chocolate cookie dough that barely (in a good way) binds them together.
They’re chock-full of energy (whether your poison is protein or caffeine) and may make you feel like you’re ready to take on the world…or simply motivate you to eat the whole batch before anyone else asks you to share.
→ The nuts in this recipe are unsalted and unroasted. Nuts can go bad quickly, so don’t forget to taste yours before using and store them in the fridge or freezer.
→ Nescafé is a great choice for the instant espresso powder.
Ingredients:
150g sugar ¾ cup
84g unsalted butter, softened 6 T
2 large eggs
12g vanilla extract 1 T
395g chocolate chips 2⅓ cups, divided
70g flour ½ cup
4g instant espresso powder 1 T
4g baking powder 1 tsp
6g kosher salt 1½ tsp
165g walnuts, chopped 1½ cups
165g pecans, chopped 1½ cups
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high for 2 to 3 minutes until well combined.
Scrape down the sides of the bowl, add the eggs and vanilla, and beat until smooth.
In a microwave-safe bowl, melt 225g (1⅓ cups) of the chocolate chips in the microwave in 30-second spurts, stirring after each, until smooth.
With the mixer on low, add the melted chocolate to the mixture until combined.
With the mixer still on low, add the flour, espresso powder, baking powder, and salt.
Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
Paddle in the remaining 170g (1 cup) of chocolate chips, walnuts, and pecans, just until incorporated.
Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.
Flatten the domed tops with your palm (it will be a bit sticky, don’t worry).
Bake at 350°F for 10 to 12 minutes. You won’t be able to see much of a visual change to the dough, so make sure to set a timer.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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