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Nutty Mocha Cookies

Source of Recipe


Debbi Fields' Great American Desserts






List of Ingredients



• 8 Tbsp (1 stick) unsalted butter
  
• 1/2 cup unsweetened cocoa powder
  
• 3 large eggs, at room temperature, lightly beaten
  
• 3/4 cup white sugar
  
• 1/2 cup firmly packed light brown sugar
  
• 1 Tbsp pure vanilla extract
  
• 2 Tbsp coffee liqueur
  
• 2-1/2 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/4 tsp salt
  
• 6 ounces white chocolate, coarsely chopped
  
• 6 ounces semisweet chocolate, coarsely chopped
  
• 1 cup coarsely chopped pecans, toasted
  






Instructions



1. Melt the butter. Whisk in the cocoa until smooth.
   
   
2. Put the eggs and white and brown sugars in a bowl and beat 4 to 5 minutes, using the electric mixer on medium speed. Scrape down the bowl. Add the butter mixture and beat until smooth. Add the vanilla and coffee liqueur, and beat until smooth. Scrape down the bowl.
   
   
3. In a separate bowl, whisk together the flour, baking powder, and salt.
   
   
4. Add the flour mixture to the butter mixture and beat on low just until combined. Stir in the white and semisweet chocolates and pecans until combined. Scrape down the bowl. Refrigerate the dough for at least one hour, or until firm.
   
   
5. Preheat the oven to 325 degrees. Gather the dough into a ball. Cut it into 4 equal pieces and shape each piece into a log (1-1/2" x 8"). Put the logs on a cookie sheet lined with baking parchment, leaving 2 inches in between.
   
   
6. Bake the logs for 25 to 30 minutes. The tops will crack, and a toothpick inserted in the center will come out clean, but the logs will feel soft to the touch. Transfer the logs to a cutting board, cool for 15 minutes, then cut into 1-inch slices. Store the cookies in layers separated by wax paper in an airtight container.
   
   Makes about 3 dozen cookies.
   
   






Final Comments


The logs of dough freeze well if wrapped in plastic wrap and foil, so having fresh-baked cookies on hand is simple. Just thaw the logs in the refrigerator overnight, then bake and slice the cookies the next day.