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Cocoa-Espresso-Brazil Nut Cookies
- ¾ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons pure vanilla extract
- 1 1½ cups all-purpose flour
- ¾ cup unsweetened Dutch-process cocoa powder
- 2 teaspoons instant espresso coffee granules
- ¼ teaspoon salt
- ½ cup finely ground Brazil nuts
- 1 cup chopped Brazil nuts
- In a large mixing bowl beat the butter on high for 30 seconds.
- Add the sugar and beat until fluffy.
- Add the egg and vanilla and beat until combined.
- Set the mixer to low and add the flour, cocoa powder, espresso granules, and salt. Mix until the dry ingredients are fully incorporated.
- Add the ½ cup of finely ground Brazil nuts and mix just until blended.
- Spread the remaining 1 cup of chopped Brazil nuts on a large piece of plastic wrap or wax paper, in an 8 inch long strip. Shape the dough into an 8-inch long log and roll in the nuts to coat. Wrap the log in the plastic wrap or wax paper and refrigerate until chilled, about 3 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside. Cut the log of cookie dough into ¼ inch slices. Place the sliced about 1 inch apart on the parchment paper lined baking sheet.
- Bake 10-12 minutes or until set. Cool on the cookie sheet for a few minutes, then transfer to a wire rack to cool completely.
- (Recipe adapted from Better Homes and Gardens – Chocolate – Rich, Dark & Decadent)