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Ingredients

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.

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  • 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.

Tips

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.

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