Soft and chewy, those coffee, chocolate and pecans cookies offer a great treat; an irresistible flavour combination for any time that you need a pick me up.
It’s cold out there, and very white… yes, we are kind of snowed in, which means no playing outside… as a result, we are spending more time in the kitchen, cooking and baking and generally creating some wonderful creations… and today I would love to share our new cookies with you 🙂
- 175g flour
- 115g butter; soften
- 115g light muscovado sugar
- 85g caster sugar
- 50g dark chocolate; roughly chopped
- 50g pecans; roughly chopped
- 2tbsp instant coffee
- 1tbs hot water
- 1 large egg
- 1tsp vanilla essence
- 1/2tsp baking powder
- 1/4tsp bicarbonate of soda
- 1/4tsp grounded ginger
- 1/4tsp grounded cinnamon
For decoration (optional)
- 25g dark chocolate; melted
- 25g pecans; roughly chopped
Preheat the oven to 180C and prepare two large baking trays by lining them with baking parchment.
In a large bowl place the butter and both sugars and beat until light and fluffy.
Put the coffee granules into a small bowl or cup; add hot water and stir until dissolved, set aside to cool. Then add the vanilla extract and the egg and whisk until combined.
Slowly add the coffee mixture into your butter and sugar mix beating until creamed and fluffy again.
Sift the flour, baking powder, bicarbonate of soda, ginger and cinnamon and fold carefully into your mix.
Finally, fold in the pecans and chocolate chunks.
Measure approximately one heaped tablespoon of mixture per cookie and place onto your earlier prepared baking trays spacing them well apart to allow room to grow.
Bake in the preheated oven for 12-15 minutes or until golden brown and slightly crisp on the outside, they will still feel very soft to the touch but they are ready at this stage.
Leave to cool on the baking tray for a 10 minutes, then transfer to a wire rack to cool completely.
If decorating, wait until the cookies have cooled down completely, drizzle with melted chocolate then immediately sprinkle with chopped nuts (the still warm chocolate will work like a glue as it cools and sets).
Store, after cooling down completely, in an airtight container.
Enjoy with a beverage of your choice!