1 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 stick butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 tsp vanilla
2 tablespoons instant coffee
1/2 cup chocolate chips
1 package Coffee Nut m&ms, divided
Preheat oven to 350.
Add vanilla and instant coffee in a small bowl and let set while you beat the butter and sugars.
Use a mixer to beat the butter, and sugars for about 2 minutes until creamy but not fluffy. Add egg and vanilla/coffee mixture and beat until combined. Add the flour and mix just until incorporated.
You can bake immediately by spooning a tablespoon of dough onto an ungreased baking sheet. Keeping 2″ apart. Bake for 12-14 minutes.
Form your dough into a log and wrap tightly with plastic wrap. Refrigerate for at least two hours, but overnight is best. Use a knife to cut slices 3/8′ thick and place onto cookie sheets. Bake for 12-14 minutes.