Espresso & Toasted Pecan Chocolate Chips
Espresso, dark chocolate chips and toasted pecan cookies. Soft on the inside, crispy on the edges.
Ingredients
- 4 oz. unsalted butter, at room temp 1 stick or 1/2 cup
- 3/4 cup light brown sugar, packed
- 1 large egg
- 2 tbsp. espresso or strong coffee, at room temperature
- 1 tsp. vanilla extract
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 3/4 cups all-purpose flour
- 1 cup dark chocolate chips
- 3/4 cup chopped toasted pecans
Instructions
- Preheat oven to 350° F. Line a cookie sheet with parchment paper, or spray the sheet with cooking spray.
- Toast the chopped pecans for about 5 minutes in a 350 ℉ oven or toaster oven, or until aromatic and just beginning to brown. Remove from oven and cool to room temp. (Be sure to keep an eye on them. It’s so easy to burn pecans when you only meant toast them!)
- Meanwhile, cream butter and brown sugar together in the standing mixer or with a hand-held beater. Beat in egg until well incorporated. Stir in vanilla and espresso.
- Add dries (cream of tartar, baking soda, salt and flour) and mix until thoroughly incorporated. Stir in chocolate chips and pecans.
- Refrigerate cookie dough for 20-30 minutes before baking. You can also refrigerate it overnight or for several days before baking.
- Drop by rounded spoonful onto prepared cookie sheet.
- Bake for 10-12 minutes, or until they look how you like your cookies to look! 🍪
Notes
We like to chill the cookie dough for about 20 minutes before baking the cookies. In fact, you can bake just what you need and keep the rest of the dough in the refrigerator for about a week until you’re ready to bake another batch. This way the cookies are always fresh!
You can also freeze already baked cookies in an airtight container, if you prefer to bake the whole batch at once, but don’t plan to eat them all right away.
And, finally, if you want a great big batch of cookies, you can easily double this recipe!