Shelly's Recipe

PECAN ESPRESSO CHOCOLATE CHIP COOKIES

Category: Cookies

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
1/4 cup melted bittersweet chocolate

Preheat oven to 350 degrees. 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.