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

Bastide, in a class of its own
Los Angeles
by Irene Virbila

Under chef Walter Manzke, the Melrose Place restaurant's third incarnation is quite the experience.

champagne-cork-popping.jpg The blue door, shuttered for more than a year and a half, is open once again, and the stage...

Read more...
Delicious Authentic Mexican Dishes at La Sandia
Los Angeles
by David Latt

img 1235La Sandia Mexican Kitchen and Tequila Bar shares the top floor of Santa Monica Place with half a dozen other restaurants, the Food Court and the Market.

You'll recognize La Sandia by the crowded...

Read more...
Eating My Way Through the Bay Area
San Francisco
by Melanie Chartoff

sanfran.jpg It’s so darn good to get awaaaay.  I’m bored with the predictable patterns of my home life: my constant computer, my cooking, my own backyard.  My brain craves novelty, my tongue new tastes, my...

Read more...
An Evening at Trois Mec
Los Angeles
by Lisa Dinsmore

ludoBefore Trois Mec opened, being able to claim you attended one of Chef Ludo Lefebvre's infamous LudoBites pop-ups was sort of a badge of honor amongst Angelenos. An elusive and super cool...

Read more...