Makes about 3 dozen
1 3/4 cup (218 grams) flour
1/4 cup (23 grams) oats
1 tablespoon + 1 teaspoon (6 grams) espresso powder
3/4 teaspoon (4 grams) baking soda
1/4 teaspoon (1 gram) salt
1/8 teaspoon nutmeg
3/4 cup (170 grams) butter, softened
1/2 cup (110 grams) sugar
1/2 cup (115 grams) brown sugar
1 teaspoon (5 ml) vanilla
1/8 teaspoon almond extract
1/2 cup (100 grams) white chocolate chips
1/2 cup (100 grams) semi-sweet chocolate chips
Preheat the oven to 375. Line a baking sheet with parchment and set aside.
In a small bowl whisk together the flour, oats, espresso powder, baking soda, salt, and nutmeg. In a large bowl cream together both sugars with the butter until light and fluffy or about 3 minutes. Add vanilla and almond extracts and egg and beat until well blended. Gradually add the flour mixture, beating well after each addition. Stir in the chocolate chips. Scoop the dough onto the prepared sheet.
Bake for 8-10 minutes or until the edges are just lightly browned. Let stand on the sheet for a minute before transferring to rack to cool completely.