Scrumptious Expresso Cocoa Nib Cookies

By Michael Harris-Arzon, The Simplistic Professional


The smell of freshly baked cookies warms a house like no other.  It says welcome home, come in and stay awhile.  Add expresso and chocolate to the recipe and you have a DEVINE experience that non can deny.  This is also a perfect recipe for kids to join in on.  They love nothing more than baking cookies!


  • 1 cup softened butter
  • 1 1/14 cups white sugar
  • 1 cup packed brown sugar
  • 1/4 cup dark cocoa powder
  • 3 cups all purpose flour
  • 2 cups semi-sweet chocolate chips
  • 1 cup cocoa nibs Tip: Cocoa Nibs are high in antioxidants and are found in the health food aisle.
  • 3 Tbs. expresso coffee grounds
  • 1 cup chopped pecans
  • 2 eggs
  • 2 Tsp. vanilla extract
  • 1 teaspoon baking soda
  • 2 Tbs. hazelnut coffee creamer


  1. Preheat your oven to 375 degrees.
  2. In a large mixing bowl, add your butter and sugars.  With a large wooden spoon you want to cream the butter and sugar together until smooth.
  3. Add your vanilla, hazelnut creamer and eggs.  Mix until well combined.
  4. Add your cocoa powder, expresso coffee grounds, baking soda and flour.  Mix carefully until combined and smooth.
  5. Add your chopped pecans, cocoa nibs and chocolate chips.  Mix well and be sure to scrap from the bottom of the bowl.
  6. Drop by spoonfuls onto a greased cookie sheet.
  7. Bake for 5-7 minutes until edges are brown.
  8. Enjoy with a cold glass of milk.

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