Mocha Pecan Cookies
Chocolate, coffee, and toasted pecans join forces to create cookies that are both indulgent and energizing.
Ingredients
- 1 ½ cups all-purpose flour cookie foundation
- ½ cup cocoa powder deep, chocolatey goodness
- 1 tsp baking soda helps puff things up
- ¼ tsp salt flavor enhancer
- 1 tbsp instant espresso powder the secret weapon
- ½ cup butter softened (because butter makes everything better)
- ¾ cup brown sugar adds moisture and richness
- ¼ cup granulated sugar for just the right sweetness
- 1 large egg binds everything together
- 1 tsp vanilla extract adds depth
- ¾ cup pecans toasted and chopped (nutty crunch)
- ¾ cup chocolate chips extra indulgence
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.
- In another bowl, beat butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla to the butter mixture, mixing until smooth.
- Gradually mix in dry ingredients until combined.
- Fold in pecans and chocolate chips.
- Scoop dough onto the baking sheet, spacing cookies 2 inches apart.
- Bake for 12 minutes, or until edges are firm but centers remain soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack.
- Enjoy immediately or store in an airtight container.
Notes
Nutritional Values (Per Cookie)
- Calories: ~140
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Magnesium: 4%
- Iron: 3%
- Potassium: 2%
- Vitamin E: 3%
- Copper: 2%
Additional Notes/Tips
- Toast pecans for 5 minutes before adding for extra crunch.
- Swap dark chocolate chips for white chocolate if you're feeling fancy.
- Store in an airtight container for up to a week, but good luck making them last.
- Pair with a cappuccino for peak enjoyment.