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Chocolate Espresso Cookies

Source of Recipe


The Great Coffee Book






List of Ingredients



• 2 cups flour
  
• 1/4 cup unsweetened cocoa powder, preferably Dutch process
  
• 2 Tbsp instant Italian espresso powder
  
• Pinch salt
  
• 1 cup (2 sticks) butter
  
• 1/2 cup sugar
  
• 2 tsp vanilla
  
• 1 cup chopped pecans
  
• Powdered sugar for dusting
  






Instructions



1. In a medium bowl, whisk together the flour, cocoa, espresso powder, and salt until well combined.
   
   
2. In another medium bowl, beat the butter, sugar, and vanilla with an electric mixer set at medium speed until light and fluffy. Add the flour mixture and beat until combined. Stir in the pecans. Cover and place the cookie dough in the refrigerator for 2 hours.
   
   
3. Preheat oven to 350 degrees (F). Roll the dough into 1-inch balls. Place the balls one inch apart on an ungreased baking sheet, pressing down on them slightly with your fingers. Bake for 12 to 15 minutes or until the edges are brown.
   
   Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack. When completely cool, dust them with powdered sugar.
   
   Makes 4 dozen.