Desserts
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Makes 3-1/2 dozen cookies
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Makes 3-1/2 dozen cookies
Serve these delicious cookies with ice cream for a special dessert or with a glass of milk for a late night snack.
carb. 18g
pro. 1g
fat 9g
sat. fat 4g
chol. 22mg
sod. 52mg
calc. 8mg
fiber 2g
Ingredients
1 cup pecan halves 1½ tablespoons instant coffee granules 1 tablespoon hot water 2 cups all-purpose flour 1¼ teaspoons baking soda ¼ teaspoon salt 1 cup butter, slightly softened ¾ cup firmly packed light brown sugar ¾ cup sugar 1 large egg 1¼ teaspoons vanilla extract 1½ cups semi-sweet chocolate chips Vegetable oil cooking spray
Preparation
Preheat oven to 350°F. Place pecans on a baking sheet and toast until lightly browned, about 3 - 4 minutes. Cool slightly then place in a Cuisinart® Mini-Prep™ Processor fitted with the sharp blade; pulse on Lo speed until coarsely chopped, about 5 times. Combine instant coffee granules and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl; reserve. In a large mixing bowl, using a Cuisinart® SmartPower™ Countup™ 9-Speed Electronic Hand Mixer, cream butter and sugars on speed 2 until light and fluffy, about 1 - 2 minutes. Add coffee/water mixture, egg and vanilla; gradually increase to speed 4 and mix until well blended, about 30 seconds. Add flour mixture; mix on speed 2 until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended. Add chocolate and pecans; mix on speed 1 until just combined, about 20 - 30 seconds. Spray baking sheets with vegetable oil cooking spray. Drop by rounded tablespoonfuls, 2 inches apart, onto baking sheets. Bake until golden, about 10 - 12 minutes. Cool slightly on baking sheet and then transfer to a wire rack.
