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.

You have no rights to post comments

 

restaurant news

Hatfield's
Los Angeles
by Juliet Seniff

hatfields_logo.jpgMarriage is a beautiful thing: the union of two people who perfectly complement one another.  So be it with food.  And what better way to appreciate them both than at Hatfield’s, an epicurean...

Read more...
Wolf in Sheep’s Clothing
Los Angeles
by Fredrica Duke

wolfsheeptableWhen I first met my husband, I told him that I’m part Native American. I’m also half Jewish. This is when he said to me, “You don’t live on a reservation…you make them.”

I’m sorry, but you will...

Read more...
DaoFu - San Diego
Southern California
by Kitty Kaufman

daofu 11You'll never find this place on your own; you have to know someone. The Thin Man and I are just that lucky. Michele lives close by and does a fast focus so we can shoot and eat while everything's...

Read more...
The Mountain Room
Northern California
by Scott R. Kline

yosemite.jpgThe Mountain Room restaurant at Yosemite Lodge in Yosemite National Park in California is a great place to have a burger after a hike. If you have never visited Yosemite, there are plenty of...

Read more...

Popular Today