Coffee Chocolate Chip Cookies
Coffee Chocolate Chip Cookies are a match made in heaven. The richness of coffee, the sweetness of chocolate, and the nuttiness of pecans in one soft, chewy, cookie drizzled with an espresso-infused glaze.
Servings: 3 dozen (about)
Equipment
- small skillet
- medium cookie scoop (1½ tablespoons)
- knife
- small bowl
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup (1 stick) unsalted butter, softened
- 1 egg
- 1½ cups flour
- 1 tablespoon instant espresso granules (instant coffee granules can be used)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped and toasted pecans
- 1 bag (11;5 ounces) or 2 cups semi-sweet chocolate chunks
- ½ teaspoon instant espresso granules
- 1 tablespoon water
- ½ cup powdered sugar
Instructions
- Heat oven to 350 degrees. Chop your pecans and then heat a small skillet over medium heat. Toast the nuts for a few minutes until they start to brown. They will burn fast, so keep an eye on them. Remove from heat and allow to cool while mixing the dough.
- In the bowl of a stand mixer, combine the granulated and brown sugars, butter, and egg until creamy.
- Stir in flour, 1 tablespoon of espresso granules, baking soda, and salt. Stir in toasted pecans and chocolate chunks.
- Drop dough by cookie scoop about 2 inches apart onto an ungreased large cookie sheet. Bake for 8-10 minutes or until golden brown and edges are set. Cool for a few minutes before removing from the cookie sheet to wire racks. Cool completely, about 30 minutes.
- Once the cookies are cool prepare your glaze. In a small bowl, dissolve ½ teaspoon espresso granules in water. Stir in the powdered sugar until smooth and thin enough to drizzle.
- I like to use a piping bag with a small tip but you can also use a squeeze bottle or simply a spoon. Drizzle the glaze over the cookies and allow them to set before storing them in airtight containers.
Notes
See blog post for tips