Soft in the middle, one bowl, chunky, buttery, Coffee Chocolate Chip Cookies studded with dark chocolate chips and chopped pecan nuts. These are dangerously good!
- 1 cup brown sugar
- 1 cup butter ,softened
- 1 tsp vanilla essence
- 1 1/2 tbsp instant coffee ,dissolved in 2 tbsp boiling water
- 1 egg
- 2 cups cake flour
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup pecans ,finely chopped
- 50 g dark chocolate chips
-
Preheat oven to 180°C (350°F).
-
Cream together brown sugar, butter and vanilla essence until lighter in colour. Stir in the coffee and boiling water mixture and then the egg. Now stir in the flour, baking soda and salt (the dough will be quite soft). Stir in the pecans and chocolate chips.
-
Drop the dough by heaped teaspoons, about 2 inches apart, onto an un-greased cookie sheet.
-
Bake for 8-10 mins or until light golden brown (centres will be soft). Cool slightly on the cookie sheet, about 3 minutes, then place the cookies on a cooling rack to cool before serving.
For a flatter cookie, press the cookie dough balls down ever so slightly before baking - they will flatten out during cooking.
For a crunchy cookie, bake for an extra 3 - 4 minutes or until the centres are only slightly soft to the touch.
For kids - leave out the coffee but still add the boiling water!
