1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups Gold Medal® all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)
Coffee Drizzle
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar
Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.
Well this was a weird dough. It did not come together very well and seemed very dry. I didn't have any nuts and subbed chips for the chunks.
I used my ice cream scoop and baked them for about 15 minutes. After I let them cool and put the glaze on.
They are an ok cookie, I wished it had more coffee flavor I should have made them smaller. The glaze tasted pretty good.
It only made 12 huge cookies.
I think next time, I will just make a Toll House cookie dough and add the coffee granules and glaze them.
No comments:
Post a Comment