Thursday, July 15, 2010

Pecan Mocha Cookies

These are great cookies for all coffee lovers! The coffee flavour is strong but not too overpowering, the chocolate chips are gooey and sweet, and the pecans give a little crunch. What's even better is that these cookies will stay soft and chewy for a few days after you make them.

1/2 cup white sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter or margarine, softened
1 egg
1 tsp. vanilla extract
1 and 1/2 cups all-purpose flour
1 Tbsp. instant coffee granules or crystals - I used Starbucks instant coffee packets
1 tsp. baking soda
1/4 tsp. salt
1/2 cup pecans, chopped
2 cups semi-sweet or milk chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, beat the sugars, butter, egg and vanilla with an electric mixer on medium speed until creamy. On low speed, beat in the flour, instant coffee granules, baking soda and salt. Stir in pecans and chocolate chips.

Drop dough by rounded spoonfuls about 2″ apart onto the prepared baking sheets. Bake for 10-12 minutes or until golden brown and edges are set. Cool on the pan for 2-4 minutes, then remove cookies from pan to wire racks and cool completely.

*Recipe by Brooke McMillan

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