You never know where you’ll discover a great recipe. My sister once mailed a magazine article she’d clipped. I don’t remember the article’s topic but often make the cheese gnocchi pie, a cheesy side dish, printed on the other side.
The recipe for MOCHA MORSELS was published in a food magazine, no surprise there, but in an ad for a food processor. Mix up a batch of cookies in a food processor? Whatever!
While I can’t imagine cooking without a Cuisinart, the hand mixer I bought for ten bucks many years ago has served well. The Maytag man should be so lonely.
Baking time: 30 – 40 minutes
Makes 4 dozen medium cookies
- 1 cup chopped pecans
- 1-1/2 tablespoons instant expresso powder or instant coffee granules
- 1 tablespoon hot water
- 1 cup unsalted butter
- 2/3 cup brown sugar (reduced from 3/4 cup)
- 2/3 cup white sugar (reduced from 3/4 cup)
- 1 egg
- 2-1/2 teaspoons vanilla
- 2 cups flour
- 1-1/4 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips (reduced from 1-1/2 cups)
Set oven to 350F. Spread pecans in single layer on baking sheet and toast in oven (while still heating) until nuts are aromatic, about 10 minutes.
Stir together expresso powder and water in small dish.
With a mixer, cream butter and sugars in a large bowl. Add egg, vanilla and expresso mixture; combine well. Measure flour, baking soda and salt into batter. Use a spoon to stir together lightly, then combine all ingredients well with the mixer. Stir in chocolate chips and pecans, cooled if desired.
Cover baking sheet with parchment. Using two spoons, one to scoop and one to scrape, form cookies on baking sheet, leaving space between for spreading. Bake 10 – 12 minutes or until golden brown.
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