Bold espresso, rich dark chocolate, and crunchy pecans come together in every bite of these irresistible cookies. Crisp edges, soft centers, and a hint of coffee make them the perfect treat for chocolate lovers who like a little kick. One bite and you’ll be hooked on the deep, nutty, mocha magic.
Ingredients:
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14 tbsp Unsalted Butter
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1 tbsp Espresso, ground
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½ cup + 2 tbsp Light Brown Sugar
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½ cup Sugar
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1 Egg, room temperature
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1 Egg Yolk, room temperature
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2 tsp Vanilla Extract
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1 ⅔ cup + 1 tbsp All-Purpose Flour
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1 tsp Baking Soda
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1 tsp Salt
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½ cup Semi-Sweet Chocolate Chips
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½ cup Pecan Halves
Instructions:
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In a pan, cook the butter over medium heat until it turns an amber color and the butter solids at the bottom. Once cooked, transfer the butter to a mixing bowl.
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Stir the espresso into the cooked butter. Let it come to room temperature.
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Whisk in the brown sugar and sugar until combined.
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Mix in egg, egg yolk, and vanilla.
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Add in all the remaining dry ingredients.
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Line your baking sheets with parchment paper. Scoop out the dough into balls and place on the lined baking sheet. Place in the freezer for at least 3-4 hours. Side Note: You can also leave them in the freezer overnight.
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Preheat the oven to 350F. Bake the frozen cookies for 10-12 minutes until the edges start to golden.
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Let the cookies cool on a cooling rack. Enjoy!