Espresso Pecan Cookies

by Hillary Davis
Print Email

espressocookiesThe other day my mother asked me, “Of all the things you cook, which one do you love the best?” I replied, “Dessert! All kinds. English trifles. French tarts. Cakes, cupcakes, and cookies.” It was a set up. She smiled and asked with a tilted head, “Cookies?! What kind?!”

So I made her some cookies. She sat and watched me as I played with a recipe, offering suggestions and licking the bowl. Her dog, Maggie, sat on her lap hoping for something to drop.

I made a cookie with an overdose of espresso powder and a subtle amount of finely chopped pecans and I learned so much from it.

First of all, that I absolutely love this recipe and how it turned out.

Second, I made silver dollar size cookies (mignardises) first with the dough, and they really were superb, so intensely coffee flavored that they would be perfect on the side of a shot of espresso coffee.

Third, I made bigger size cookies with the dough, and they were perfect to tie up with a bow and present to my patiently waiting mother.

The finely chopped pecans added just the right amount of crunch...

Espresso Pecan Cookies

Ingredients:

2 sticks sweet butter, room temperature
1/4 cup dark brown sugar
3/4 cup white sugar
1 large egg, room temperature
3 tablespoons espresso powder (Medaglia d’Oro)
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1 2/3 cups unbleached all purpose flour
4 ounces Hershey’s mini semi-sweet chocolate chips
1/2 cup finely chopped pecans

Cooking Directions:

Makes 24 regular size cookies

Heat the oven to 350 degrees F.

In the bowl of a stand mixer, beat the butter and both colors sugar until fluffy.

Beat in the egg, espresso powder, salt, and the vanilla extract. Beat until well incorporated.

Add in the flour, mini chocolate chips, and pecans and beat until blended.

For regular size cookies, scoop a tablespoon of dough and mound it on a baking sheet. Continue until all the dough is used up. You may have enough to use an additional baking sheet.

Bake for 11-12 minutes, remove from the oven and cool.

Hillary Davis is the author of French Comfort Food, Cuisine Niçoise, and A Million A Minute. She is presently at work on her next cookbook. You can follow her food adventures in France and around the world on her blog Marché Dimanche.

Add comment


Security code
Refresh

 

restaurant news

Pasteis de Belem
Europe
by Amy Sherman

portugal.jpg"I just returned from Lisbon and only have one thing to say - Belem Pasteis de Nata"

Thanks to a reader for reminding me of what is the can't miss taste of Lisbon. While there are wonderful...

Read more...
Three Fat Boys in Astoria
New York
by Michael Tucker

ImageCall out the riot squad! Barricade the streets! Lock up your daughters! The Three Fat Unemployed Actors’ Lunch Club is on the loose again — this time in the far reaches of Queens at the wonderful

Read more...
Steel & Rye
Boston
by Kitty Kaufman

SteelRyeInteriorIt's Thursday, it's late and we parked blocks away because the lot is full at Steel & Rye. We're good though; one of us thought to make a reservation so we're seated right away. The room, formerly...

Read more...
Sandwich Heaven in London
London - British Isles
by Ilene Amy Berg

cheese02.jpgI don’t get it, I really don’t.  Some people still think that London has lousy food.  London has fabulous food.  The city has seen an intense food revolution in the last 15 years or so, and cooks...

Read more...