Ingredients:

• 1 cup unsalted butter
• 2 tablespoons instant coffee granules
• 2 cups plus two tablespoons all-purpose flour
• 3/4 cup baking cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup brown sugar, firmly packed
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 package (10 oz.) Andes® Peppermint Crunch Baking Chips
• 1-4 oz. bar of semi-sweet chocolate, chunked
• 1 cup coarsely chopped pecans or walnuts (optional)

Method:

Preheat oven to 350° F.

In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.

Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts.

Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.

Yield:

Make approximately 4 dozen cookies.