Chocolate-Covered Espresso Cookies

• 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)

1. Preheat oven to 350u0b0F. 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.
2. Add flour mixture to butter mixture and stir until just combined. Gently mix in espresso beans.
3. 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.

flour, baking soda, salt, coffee granules, unsalted butter, sugar, brown sugar, egg, vanilla, espresso beans

Taken from www.myrecipes.com/recipe/chocolate-covered-espresso-cookies (may not work)