YIELDS
Makes 3-1/2 dozen cookies
INGREDIENTS
1½ tablespoons instant coffee granules or instant espresso powder 1½ tablespoons unsweetened cocoa powder 2 tablespoon hot water 2¼ cups all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon salt 1 cup unsalted butter, cut in 8 pieces, at room temperature ¾ cup firmly packed light brown sugar ¾ cup sugar 2 large eggs 1½ teaspoons pure vanilla extract 1 cup pecan halves (may be toasted) 1½ cups semi-sweet chocolate morsels (can use half white chocolate morsels) cooking spray
NUTRITIONAL INFORMATION
Calories 141 (57% from fat) · carb. 14g · prot. 1g · fat 9g · sat. fat 4g · chol. 17mg · sod. 86mg
INSTRUCTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper. Combine instant coffee granules, cocoa and water in a small bowl and stir to blend; reserve. Combine flour, soda and salt in a small bowl and stir to blend; reserve. Place butter and sugars in the Cuisinart® Food Processor fitted with the metal "s" blade. Process until smooth and creamy, about 1 minute. Scrape work bowl and process 30 seconds longer. Add coffee/cocoa/water mixture, eggs 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. Drop by rounded spoonfuls about the size of a walnut, 2 inches apart, on prepared baking sheets. Bake until golden, about 16 to 18 minutes. Cool slightly on baking sheet and then transfer to a wire rack to cool completely. Store in an airtight container.
