There's a whole latte java love in this cookie!
Freshly crushed espresso beans and chunks of Belgian dark chocolate.
Minimum yield: 18 large cookies.
Set your oven for 350°F.
Add contents of both bags and 4 tablespoons of water to a large bowl. Mix for one minute until evenly incorporated and stiff dough forms. If mixing by hand, it may be necessary to knead dough lightly in bowl until well blended. Mound dough into 18 equal portions and place on parchment lined baking sheets. Press down lightly to flatten cookie surface. Bake for about 13-18 minutes. Enjoy!
May contain nuts, sesame seeds.