Resistance is Futile Chocolate Espresso Bean Cookies

• 2 14 cups unbleached flour
• 1 teaspoon baking soda
• 1 pinch cinnamon
• 1 teaspoon salt
• 1 cup butter, softened to room temperature (2 sticks)
• 34 cup granulated sugar (white)
• 34 cup packed brown sugar
• 1 teaspoon pure vanilla extract (NOT imitation)
• 2 large eggs
• 6 ounces chocolate-covered coffee beans, chopped small (use a clean coffee mill to chop)
• 1 cup hazelnuts or 1 cup walnuts, chopped

1. Preheat oven to 375 degrees.
2. Combine the unbleached flour, baking soda, cinnamon and salt in small bowl.
3. Beat softened butter, granulated sugar, brown sugar and vanilla in large mixing bowl.
4. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture.
5. Stir in chopped chocolate-covered espresso beans and hazelnuts.
6. Drop by rounded, buttered tablespoon onto parchment-lined aluminum baking sheet.
7. Bake in preheated oven for 9 to 11 minutes or until cookies are golden brown.
8. Let stand for 2 minutes then remove cookies to wire racks to cool completely.
9. Yield is estimated.

flour, baking soda, cinnamon, salt, butter, sugar, brown sugar, vanilla, eggs, chocolatecovered coffee beans, hazelnuts

Taken from www.food.com/recipe/resistance-is-futile-chocolate-espresso-bean-cookies-144240 (may not work)