Chocolate Coffee Bean Cookies

• 1/2 cups Unsalted Butter, Room Temperature
• 8 ounces, weight Sour Cream
• 1 whole Large Egg
• 1 teaspoon Pure Vanilla Extract
• 1 cup White Sugar
• 1/2 cups Brown Sugar (lightly Packed)
• 2 cups All-purpose Flour
• 1/2 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 3-1/2 ounces, weight Good Quality Dark Chocolate Bar, Chopped
• 1/4 cups Good Quality Roasted Whole Coffee Beans

1. Preheat oven to 350F; line 2 large baking sheets with parchment paper or silpat liners.
2. Use a handheld electric mixer to beat together the butter, sour cream, egg, vanilla, white sugar, and brown sugar until smooth and creamy. Set aside.
3. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl.
4. Use a wooden spoon to gradually stir the dry ingredients into the wet. Fold in the chopped chocolate and coffee beans. Cover the dough and put it in the freezer to stiffen a little, about 10 minutes.
5. Use a 1 1/2 tablespoon measure to scoop out the dough into balls onto the prepared baking sheets about 2 inches apart (you will get about 3 dozen cookies). Bake in the preheated oven until the edges are set and the tops don't feel sticky, about 12 minutes. Cool completely on the trays before removing.

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Taken from tastykitchen.com/recipes/desserts/chocolate-coffee-bean-cookies/ (may not work)