Coffee, Chocolate & Pecan Cookies

Want me to describe these Coffee, Chocolate & Pecan Cookies? Sure! They are subtle, satisfying, and oh so delicious!

The hint of coffee flavoring in the dough is subtle, but detectable. The toasted pecans provide a satisfyingly nutty element. And the chocolate chunks make these cookies extra delicious, while not being extra sweet!

I hope you enjoy these Coffee, Chocolate & Pecan Cookies! Let me know in the comments below how they turned out or share a photo on Instagram and tag me @homecourtbakes! 

XO,
Coco

Prep time: 45 minutes (includes 30 minutes for chilling)
Cook time: 17 minutes (per batch)
Total time: 1 hour and 30 minutes
Yields: 15 cookies (if using a 1/4 cup cookie scoop)

Ingredients:

• 1 cup unsalted butter at room temperature (2 sticks) 
• 1/2 cup granulated sugar 
• 1 cup dark brown sugar 
• 2 eggs
• 1 tsp vanilla extract 
• 2 1/2 cups all-purpose flour
• 3-5 tsp instant espresso powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt 
• 1 cup chocolate, chopped into chunks (dark or milk)
• 3/4-1 cup chopped pecans

Instructions:

• Preheat the oven to 325°F. Line a baking sheet with parchment paper and lay the chopped pecans in a single layer. Toast for 7-10 minutes, stirring occasionally, until golden brown. Set aside to cool before adding to cookie dough.
• Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
• Add the eggs and vanilla extract mix on high for 3-4 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar. 
• In a separate bowl, mix the flour, instant espresso, baking powder, baking soda and salt. Add to the wet ingredients all at once and mix on low just until combined (about 30-45 seconds). Add the chocolate chunks and toasted pecans and mix by hand to bring dough completley together.
• Using a 1/4 cup cookie scooper (or measuring cup), scoop the dough into balls and place on a plate or baking sheet. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. 
• Preheat the oven to 350°F. Place 5-6 cookies on a baking sheet a few inches apart and bake for 17-18 minutes (or until the sides start to firm and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180 degrees halfway through to ensure your cookies are evenly cooked.
• Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  
• Enjoy!