Chocolate Espresson Drop Cookies

By akselden

Ingredients

• 1/2 cup (125 ml.) unsalted butter, softened
• 3/4 cup (175 ml) granulated sugar
• 1/3 cup (75 ml) cocoa powder
• 2 tsp (10 ml) ground espresso beans
• 1-1/2 tsp (7 ml) vanilla extract
• 1/8 tsp (0.5 ml) salt
• 1 large egg
• 1 cup (250 ml) all-purpose flour
• 1/2 tsp (2 ml) baking soda
• 1/3 cup (75 ml) dark chocolate chips or chunks
• 1/3 cup (75 ml) coarsely chopped pecans

Preparation

Step 1

1. In a large bowl, using low speed of mixer, cream together butter and sugar. Beat in cocoa,
espresso, .vanilla, salt and egg. Gradually blend in flour and baking soda. Using a wooden spoon, stir in chocolate chips and pecans. (At this point, the dough can be covered and refrigerated for up to two days.)
2. To bake, preheat oven to 350°F (180°C). Drop heaping teaspoons (5 mi) of dough onto
ungreased cookie sheets. Bake about 15 minutes or until firm on bottom. Transfer immediately to racks and let cool slightly. Serve warm. Makes about 30 cookies