Regular cookies? Boring. These Coffee-Infused Chocolate Pecan Cookies? Absolute game-changers. They deliver rich espresso flavor, deep chocolate indulgence, and crunchy pecans in one dangerously addictive bite. The coffee intensifies the chocolate, while toasted pecans add a nutty depth. These cookies are chewy, crispy, and unapologetically bold—kind of like your morning caffeine fix but in edible form. Whether you eat them for dessert or “accidentally” for breakfast, no one’s judging. They’re so good you might just forget to share. But hey, that’s a you problem, not a recipe problem. Now, let’s get baking before your willpower runs out.
Coffee Infused Chocolate Pecan Cookies
Chewy, chocolatey, coffee-infused cookies loaded with toasted pecans for a rich, nutty crunch. Basically, the perfect excuse to eat more chocolate.
Ingredients
- 1 cup all-purpose flour structure matters
- ¼ cup cocoa powder chocolate level one
- 1 tsp instant espresso powder flavor booster
- ½ tsp baking soda for a little lift
- ¼ tsp salt balances sweetness
- ½ cup unsalted butter softened (richness unlocked)
- ½ cup brown sugar chewy texture secured
- ¼ cup granulated sugar crispy edges incoming
- 1 egg because science
- 1 tsp vanilla extract extra depth
- ¾ cup dark chocolate chunks chocolate level two
- ½ cup toasted pecans chopped (crunch factor)
Instructions
Make the Cookie Dough:
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Skipping this step is a bad idea.
- Whisk flour, cocoa, espresso powder, baking soda, and salt in a bowl. Even mixing prevents regrets.
- Beat butter, brown sugar, and granulated sugar until fluffy. The longer, the better.
- Mix in the egg and vanilla until smooth. At this point, it smells amazing.
- Gradually add the dry ingredients. Stop as soon as the dough forms—overmixing ruins everything.
- Stir in chocolate chunks and toasted pecans. Try not to eat all the dough.
- Scoop dough balls onto the baking sheet, spacing them 2 inches apart. They need room to spread.
Bake the Cookies:
- Bake for 12 minutes. The edges should be set, the centers slightly soft.
- Cool on the baking sheet for 5 minutes before transferring them to a rack. Or just eat them warm.
Notes
Nutritional Values (Per Cookie)
- Calories: ~200
- Total Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 5%
- Calcium: 3%
- Potassium: 3%
- Vitamin E: 2%
Pro Tips for Next-Level Cookies
- Use dark chocolate for an intense flavor boost.
- Chill the dough for 30 minutes if you want thicker cookies.
- Sprinkle sea salt on top for contrast—it’s a game-changer.
- Store in an airtight container (if they somehow last that long).
