2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3 Tbsp instant espresso powder
2 cups nuts (I used 1 cup each of pecans and skinned hazelnuts), roughly chopped
Preheat oven to 375°F. Line 2-3 baking sheets with a Silpat (silicone liner) or parchment paper.
In a mixing bowl, combine the flour, baking soda and salt, and whisk together.
In the bowl of a Kitchen-Aid type stand mixer, cream the butter and both sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, mixing until each is incorporated and scraping down the sides of the bowl as needed. Beat in the espresso powder.
Reduce the mixer speed to low, and add the flour mixture slowly. Beat just until the ingredients combine. Remove the bowl from the mixer, and stir the nuts into the batter.
Use a disher or tablespoon to portion the dough, placing the mounds 2-3 inches apart. Bake, rotating the sheets from top to bottom, until golden, 14 minutes. Cool on the sheets for 2 minutes, then slide the Silpat or parchment paper onto a cooling rack. When the cookies have cooked enough to move, slide them off the Silpat directly onto the cooling rack, and allow to cool completely.
Cookies can be stored in an airtight container for up to 3 days.