Wednesday, September 30, 2009

Coffee + Chocolate + Pecans = Cookie Heaven

Can a person who doesn't like coffee like coffee-flavored things? Yes! I think coffee smells so yummy, but I don't like the taste. But, desserts flavored with coffee are another story . . . I love them. Perhaps because they're often also chocolate. Here's one of my favorite cookies that combines these two great tastes. They're easy to make and the batter can be refrigerated for several days and baked in batches. (Yes, that means cookies hot from the oven on multiple days!)

Mocha Chocolate Chip Cookies


2 cups semi-sweet chocolate chips, divided
2 tablespoons instant coffee
2 teaspoons boiling water
1 cup all-purpose flour (or 1 cup self-rising and omit the salt & baking soda)
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (one stick) butter, room temperature
1/2 cup sugar
1/2 cup brown sugar, firmly packed
1 egg
1/2 cup pecan pieces (they're much better if you toast them first - 350 for 3-5 minutes)


Preheat oven to 350. Melt 1/2 cup chocolate chips in microwave (or over a pot of simmering water). Stir until smooth; let cool to room temperature. In a small cup, mix boiling water and coffee until dissolved; set aside. If using all purpose flour, combine flour, salt, and baking soda in medium bowl; set aside.

In large bowl, combine butter, sugars, and coffee. Beat until creamy (a hand whisk will work). Add egg and melted chocolate. Mix well. Gradually add flour mixture. Stir in remaining 1 1/2 cups chocolate chips and pecans.

Drop by rounded teaspoons onto ungreased cookie sheet. Bake at 350 for 10-12 minutes. Let stand on baking sheet 2-3 minutes before removing. Cool on rack.


I hope you try these cookies because they're really easy and so delish. If you're a coffee drinker, you can substitute cold, strong, brewed coffee for the instant. It's nice to keep a small jar of instant coffee or espresso powder in the pantry, though, because it can add a depth of flavor to stews, baked goods, and gravies - just experiment with a small amount.

Did you expect vanilla in the list of ingredients? We usually have vanilla in chocolate baked goods, but in this recipe coffee takes its place. So, if you're out of vanilla and have a craving for chocolate, just whip up a batch of these! Finally, I think these are best a little chewy so when I store them in an airtight bag or container, I usually add a small piece of bread. It will keep the cookies soft (an apple slice also works, but imparts a fruity flavor . . .).


No comments:

Post a Comment

Related Posts with Thumbnails