Ibby’s Mocha All Nighter Cookie Yield: 1 Dozen Ingredients: 2 ¾ Cups Pastry Flour 1 Tbsp Baking Soda ¼ Tsp Iodized Salt 1 Cup Unsalted Butter, Melted ¾ Cup Brown Sugar ¾ Cup Granulated Sugar 1 Egg 1 ¾ Tsp Coffee Extract 1 ¾ Tsp Instant Espresso Powder ½ Tsp Hot Water ½ Cup Mini Semi-Sweet Chocolate Chips ½ Cup Semi-Sweet Chocolate Chips ¼ Tsp Cocoa Nibs Method: 1. Preheat oven 350 degrees. In a mixing bowl, with a whisk, stir pastry flour, baking soda, and iodized salt until combined. 2. In a stand mixer, with paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy. 3. Add egg and mix until combined, then, with a rubber spatula, scrape down sides of bowl and continue to mix until fully incorporated. 4. Dissolve espresso powder in hot water and add to butter mixture. 5. Add coffee extract and mix until evenly combined. 6. Slowly add dry ingredients and mix just until incorporated. 7. With a rubber spatula, scrape down sides of bowl, add mini semi-sweet chocolate chips, semi-sweet chocolate chips and cocoa nibs and mix until just combined. 8. Portion cookies onto a parchment-lined cookie sheet ensuring they are spaced evenly. 9. Bake in oven for 10-12 minutes. Cookies should be lightly browned but still soft in centers.
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