Coffee lovers, here’s a sweet way to get your java. Super-size cookies offer super-size satisfaction…
Cafe Coffee Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 1/2 cups all-purpose flour
1 Tbsp instant coffee granules or instant espresso coffee (dry)
1 tsp baking soda
1/4 tsp salt
1/2 cup shopped pecans
1 bag (12 oz) semisweet chocolate chunks (2 cups)
1/2 tsp instant coffee granules or instant espresso coffee (dry)
1 Tbsp water
1/2 cup powdered sugar
1. Heat oven to 350 degrees F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 Tbsp coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet. Makes about 15 cookies.
3. Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in small bowl, dissolve 1/2 tsp coffee granules in water, Stir in powdered sugar until smoothe and thin enough to drizzle. Drizzle colled cookies with Coffee Drizzle.
Storage – allow coffee drizzle to set before storing cookies. Store cookies between layers of waxed paper.