Indulge in the perfect blend of espresso and chocolate with Café Coffee Cookie
Beat the Monday blues with warm, homemade Café Coffee Cookies! Enjoy the perfect blend of espresso and chocolate with this easy, coffee-lover-approved recipe.
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Ingredients for cookies: 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup butter or margarine, softened, 1 egg, 1 1/2cups all-purpose flour, 1 tablespoon coffee concentrate, 1 teaspoon baking soda
1/4 teaspoon salt, 1/2 cup chopped pecans, 1 bag semisweet chocolate chunks (2 cups). Ingredients for coffee drizzle: 1/2 teaspoon coffee concentrate, 1 tablespoon water, 1/2 cup powdered sugar
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Method: Heat oven to 350°F. In a large bowl, beat granulated and brown sugars, butter and egg with an electric mixer on medium speed, or mix with a spoon, until creamy.
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Stir in flour, 1 tablespoon coffee concentrate, the baking soda and salt. Stir in pecans and chocolate chunks. Drop dough by 1/4 cupfuls about 2 inches apart onto an ungreased large cookie sheet.
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Bake for 12 to 15 minutes or until golden brown and edges are set. Cool for 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
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Meanwhile, in a small bowl, dissolve 1/2 teaspoon coffee concentrate in water. Stir in powdered sugar until smooth and thin enough to drizzle.
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Drizzle cooled cookies with coffee drizzle made with coffee concentrate. Enjoy! (Recipe: SLAY Coffee)