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Pecan Espresso Chocolate Chip Cookies

    Pecan Espresso Chocolate Chip Cookies


    Servings: 36 cookies
    Prep Time: 15 minutes
    Bake Time: 15- 17 minutes
    Cool Time: not specified
    Start to Finish: 37 minutes + cooling time and frosting
    Times are approximate


    2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup unsalted butter, melted
    1 cup packed brown sugar
    1/2 cup white sugar
    4 tablespoons Kahlua or other coffee liqueur
    3 tablespoons instant espresso or instant coffee crystals
    1 tablespoon ground coffee beans
    1 tablespoon vanilla extract
    1 egg
    1 egg yolk
    1 cup bittersweet chocolate chips
    1/2 cup pecan pieces
    1/2 cup melted white chocolate
    1/2 cup melted bittersweet chocolate

    Suggested Items:
    cookie sheets
    parchment paper
    large bowl
    medium bowl
    wooden spoon
    wire rack


    Preheat oven to 350°. Grease cookie sheets or line with parchment paper.

    Sift together flour, baking soda and salt; set aside.

    In medium bowl, cream together melted butter, brown sugar and white sugar until well blended. Beat in the Kahlua, coffee crystals, ground coffee, vanilla, egg and egg yolk until light and creamy.

    Mix in sifted ingredients until just blended. Stir in the chocolate chips and pecans by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

    Bake 15 to 17 minutes or until edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

    Garnish with a drizzle of melted white chocolate and bittersweet chocolate.

    Makes 3 dozen.


    Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.

    Also parchment paper and wax paper are not the same. Wax paper will catch fire in ovens and/or slow cookers. This recipe calls for parchment paper which is safe for heat.

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