Servings: 16 cookies

1/2 lb. unsalted butter (Plugra) ½ lb. unsalted butter (Plugra)
1 cup sugar 1 cup sugar
1/2 cup light brown sugar ½ cup light brown sugar
2 large egg 2 large egg
1 tsp vanilla extract 1 tsp vanilla extract
2 1/2 tsp fresh ground coffee 2 ½ tsp fresh ground coffee
2/3 cup cocoa (64 g) ⅔ cup cocoa (64 g)
1/2 tsp cinnamon ½ tsp cinnamon
2 1/2 cups AP flour (300 g) 2 ½ cups AP flour (300 g)
1 tsp baking soda 1 tsp baking soda
1/2 tsp salt ½ tsp salt
3/4 cup Dulce chips (135 g) ¾ cup Dulce chips (135 g)
3/4 cup Semi sweet chocolate chips (135 g) ¾ cup Semi sweet chocolate chips (135 g)
1 1/2 cups toasted cashews (180 g) 1 ½ cups toasted cashews (180 g)
maldon salt maldon salt

When cookies are in the fridge cooling preheat oven to 400°F.
In the bowl of a stand mixer, cream butter and sugars for about 2 mins on medium speed. Scrape bowl.
Add eggs and vanilla and mix till incorporated. With a rubber spatula scrape the sides of the mixing bowl.
In a separate bowl combine coffee, cocoa, cinnamon, flour, baking soda and salt. Then add flour combo to butter mixture. Mixing to just barely incorporate. After it combines, use spatula again to clean the sides of the mixing bowl.
Combine chips and nuts then add to the cookie batter. Mix for about 1 minute or until fully incorporated.
Weigh dough into 3 oz mounds. Keep them high and rustic. - the size of a large spoonful. Do not round off to smooth snowballs. Cookies do not spread.
Spray cookie sheet with oil then place parchment paper. Place about 8 mounds on a cookie sheet to bake. Place cookie sheet with cookies in fridge. When oven is heated that’s enough time to cool.
Bake for 8 to 10 minutes (rotating half way through). Serve warm. Store in an airtight container on the counter for up to 5 days.