Double Chocolate Espresso and Cashew Cookies

2 c (280 g) all-purpose flour sift together mix stir bake
⅔ c (65 g) natural unsweetened cocoa powder (not Dutch-process)
1 t baking soda
1 t salt
½ pound (2 sticks / 230 g) unsalted butter, softened cream mix well
1 c (200 g) granulated sugar
¾ c (180 g) firmly packed light brown sugar
2 large eggs  
1 t pure vanilla extract
2 t instant espresso powder
¾ c (100 g) unsalted cashews, toasted and chopped  
¾ c (100 g) semisweet chocolate chips
  1. Sift together the flour, cocoa powder, baking soda, and salt.
  2. In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
  3. Add the eggs, vanilla, and espresso powder. Mix well.
  4. Mix flour mixture into the creamed butter mixture.
  5. Stir in the cashews and chocolate chips.
  6. Make balls out of rounded tablespoons of dough, and drop onto a baking sheet.
  7. Bake about 16 minutes at 325°F (160°C), turning the sheets to ensure even baking.
  8. Let cool about 10 minutes before transferring from the baking sheet to the cooling rack.

Makes about 30 cookies.

Variation: omit espresso powder and reduce salt, maybe to ¾ t.

Note: if you don't want to bake all these at once, freeze the balls individually on a plate, and transfer to a resealable plastic bag. When you want more cookies, separate the balls on a baking sheet, let thaw a few minutes, and bake.

Shamelessly stolen from David Leibowitz's The Great Book of Chocolate