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- Makes: 48 servings
- Prep
25 mins
- Microwave
2 mins to 3 mins
- Chill
30 mins
- Bake
8 mins to 10 mins
- Cool
2 mins
Ingredients
-
10
ounces
bittersweet chocolate, chopped
-
3
tablespoons
butter
-
2
eggs
-
3/4
cup
packed brown sugar
-
1
tablespoon
coffee liqueur
-
2
teaspoons
vanilla
-
1/4
teaspoon
baking powder
-
1/4
teaspoon
salt
-
1/2
cup
all-purpose flour
-
1
cup
dark chocolate chunks
-
1
cup
chocolate-covered espresso coffee beans, coarsely chopped
-
1
cup
chopped pecans, toasted
Directions
-
In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.
-
Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes.
-
Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
-
Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
Storage
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
