Soft in the middle, a bowl, thick, buttered, sprinkled with dark chocolate chips and chopped pecans. These are dangerously good!
- 1 cup brown sugar
- 1 cup Softened butter
- 1 teaspoon Vanilla flavoring
- 1-½ tbsp Instant coffee
- 2 tablespoons Boiling water
- 1 Egg
- 2 cups Cake flour
- 1 teaspoon Baking soda
- Pinch of salt
- ½ cups Finely chopped pecans
- 1-⅞ ounces, weight dark chocolate chips
Preheat the oven to 180°C (350°F).
Beat brown sugar, butter and vanilla essence until the color is lighter. Dissolve the coffee in boiling water and add to the bowl. Add the egg. Stir in the flour, baking soda and salt (the dough will be quite soft). Stir in pecans and chocolate chips.
Drop dough by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned (centers will be soft). Cool briefly on the cookie sheet, about 3 minutes, then place the cookies on a cooling rack to cool before serving.
Note: For a flatter cookie, lightly press the cookie dough balls before baking. They will flatten out during cooking.