Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups (126 g) AP flour
  • 1 1/2 cups (120 g) white whole wheat flour
  • 1 T baking powder
  • 1 T baking soda
  • 1 t fine sea salt
  • 1 1/2 cups (3 sticks; 12 oz) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 1 1/2 cups packed light brown sugar
  • 3 large eggs
  • 2 T vanilla extract
  • 3 T ground coffee beans
  • 3 cups semisweet chocolate chips
  • 3 cups old-fashioned rolled oats
  • 2 cups (8 oz) salted, roasted pistachios, coarsely chopped
  • 2 cups lightly crushed potato chips

Instruction

  • Whisk together the first 5 ingredients and set aside.
  • Beat the butter until creamy. Add the sugars in 4 additions, beating until light and creamy after each addition and also scraping the sides and bottom of the bowl after each addition. 
  • Beat in the eggs, one at a time. Keep scraping the sides and bottom of the bowl. 
  • Add the vanilla and ground coffee beans. Beat until incorporated.
  • Add the flour mixture in 2 additions, mixing on the lowest speed. Keep scraping! When it is mostly mixed in, scrape the bowl and add the oats. Mix on the lowest speed until mostly incorporated.
  • Scrape the sides and bottom of the bowl after each mix in. Next add the chocolate chips and repeat, and then the pistachios, and repeat.
  • Add the potato chips last as they are the most fragile. Mix on the lowest speed until just incorporated. 
  • Cover the bowl with plastic wrap (or place in an airtight container) and place in the fridge to chill at least 30 minutes and up to overnight.
  • When you are ready to bake, preheat the oven to 350 F with the racks placed in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicone mats.
  • If you are anything like me, this part will be hard. Scoop out about 1/3 cup of dough per cookie and place 4 of them per cookie sheet. Yes these babies are huge! You can also make them smaller, about 3 tablespoons sized balls, and I promise not to tell. Be sure to adjust the baking time accordingly--and you may need a higher temperature to get a nice golden crust.
  • Bake for 16-19 minutes, switching front to back and top to bottom halfway through baking. The color of these cookies can be hard to judge because of the coffee grounds--when they no longer look wet on the outside and have browned, remove them from the oven. I let mine rest for 10 minutes on the cookie sheets, to promote continued cooking, to make sure they were baked all the way through.
  • Stored in an airtight container, these cookies were delicious for 3-4 days (that is all they lasted!).