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Preheat oven to 375°F. Stir together instant coffee granules and 1 tablespoon cream (or half-and-half) in a small bowl until coffee dissolves; set aside.
Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda and salt; beat until combined. Beat in the coffee mixture, egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
Divide the dough in half. Set one portion aside. Stir the remaining 2 tablespoons cream (or half-and-half) and the cocoa into the remaining portion. Stir nuts into chocolate dough. Stir chocolate pieces into plain dough. Spoon a scant 1 teaspoon of each dough side by side on an ungreased baking sheet. Press dough pairs together.
Bake 8 to 9 minutes or until just set. Cool 1 minute on pan; transfer to wire racks and cool completely.