Wednesday, September 25, 2013

Espresso Chocolate Chip Pecan Cookies

Hi whoever's reading! I have a new recipe for you all today. It's a wee bit different than your average chocolate chip cookie. It has some extra added delight :). Some instant espresso and chopped pecans. So yummy! Ooey gooey with a nice crunch from the pecans. A new favorite for my coffee peeps. Hope you like it! xo


1/2 cup (1 stick) butter, softened
1 cup packed brown sugar
3 tablespoons granulated sugar
1 large egg
1 Tbl vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant espresso coffee powder
1 1/2 cups semisweet chocolate chips
3/4 chopped pecans


Preheat oven to 300 degrees F.

1. Cream the softened butter with the sugars using an electric mixer on medium speed until light and  fluffy. About 30 seconds. Then add the egg and vanilla and beat for another 30 seconds. 

2. In another bowl, sift together the dry ingredients then add slowly to the butter mixture at low speed for about 15 seconds. Then take a wooden spoon and mix in the espresso, chocolate chips, and pecans. 

3. Have some of the dough. I mean come on. That's the best part. 

4. Take the remaining dough and scoop onto a parchment paper lined cookie sheet. I used a tablespoonish size for my cookies. Bake for about 15-20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie... I kept my cookies nice and soft. Not a crispy cookie girl. 

4. Find someone you love and bring them these cookies with a cold glass of milk :).


  1. mmmm good! Thanks for sharing the recipe love!


  2. Omgsh, YES. These look melt-in-your-mouth delicious!

    The Dragonfruit Diaries

  3. Ummmm... I'll take 12 dozen to go! These look delish! Must try out your recipe!

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