Mocha Chocolate Chip Cookies
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INGREDIENTS 1 cup pecan halves
1-1/2 tablespoons instant coffee granules or instant espresso powder
1 tablespoon hot water
2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, cut in 8 pieces, at room temperature
3/4 cup firmly packed light brown sugar
3/4 cup sugar
1 large egg
1-1/4 teaspoons pure vanilla extract
1-1/2 cups semi-sweet chocolate chips
Cooking sprayPreheat oven to 350 degrees.
Place pecans on a baking sheet and toast until lightly browned, about 5 to 10 minutes. Cool slightly and reserve.
Combine instant coffee granules and water in a small bowl and stir to blend; reserve. Combine flour, soda and salt in a small bowl. Stir to blend; reserve.
Place butter and sugars in a food processor fitted with the metal blade. Process until smooth and creamy, about 1 minute. Scrape work bowl and process 30 seconds longer.
Add coffee/water mixture, egg, and vanilla. Process 30 seconds, scrape work bowl. Process 20 seconds longer, scrape work bowl.
Place flour mixture on top of creamed mixture, top with cooled pecans and chocolate chips. Pulse until flour, nuts, and chocolate chips are just blended in - do not over process. (There may still be a sprinkling of flour showing; stir this in with a spatula).
Line baking sheets with parchment paper. Drop by rounded tablespoonfuls, 2-inches apart, on prepared baking sheets. Bake until golden, about 10 to 12 minutes. Cool slightly on baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.
Makes 3-1/2 dozen cookies