|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|
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