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.