In a bowl, mix together the flour, cocoa powder, coffee granules, baking soda, cornstarch and salt. Set aside.
In a large bowl, beat together the butter and sugar until thoroughly combined. Add the egg, egg yolk and vanilla extract and whisk again until combined. Add the flour mixture and mix together using a wooden spoon. Finally pour in your nougat pieces and chocolate chips. Mix everything together so you get an even distribution of nougat and chocolate chips (I find it easier to use my hands for this). Then place some plastic wrap over the bowl and place in the refrigerator for at least 2 hours (and up to 2 days). It’s very important to chill the dough, as this allows the flavors to develop and helps to ensure you don’t get flat cookies that spread all over your baking tray upon baking.
When you’re ready to bake the cookies, pre-heat the oven to 325°F. Line 4 large baking trays with baking parchment or silicone baking mats. Take the cookie dough out of the refrigerator and scoop out a heaped tablespoon full (about the size of a table tennis ball). Roll the dough into a ball with your hands, and place on the baking sheet. Repeat until you have used all of the dough – you should get 22-24 cookies. Make sure your dough balls are a good distance apart on the baking sheet as they will spread. I tend to put 6 or 7 cookies on each baking sheet.
Place in the oven and cook for 9-12 minutes, depending on whether you like your cookies soft and chewy or a bit more crisp. Take out of the oven and leave to cool on the baking tray for at least 20 minutes before gently lifting off with a spatula to serve or store. It’s easier to use a sharper metal spatula – as the nougat may try to stick to the baking tray on some of the cookies.
Notes
Any leftover cookie dough can be rolled into balls, then frozen on a tray before being placed in a sealed bag in the freezer. Cook from frozen in the same way – just add an extra minute to the cooking time. Cookies should store well in a sealed container at room temperature for 2 days. Place baking parchment between layers of cookies to prevent sticking.