Coffee-covered espresso beans give these cookies their delicious flavor; the coffee enhances the chocolate. If you love rich dark chocolate you've hit the jackpot.
- 10 ounces bittersweet chocolate, chopped
- 3 tablespoons butter
- 2 eggs
- 3⁄4 cup packed brown sugar
- 1 tablespoon coffee liqueur
- 2 teaspoons vanilla
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1⁄2 cup all-purpose flour
- 1 cup dark semisweet chocolate chunk
- 1 cup chocolate-covered coffee beans, coarsely chopped
- 1 cup chopped pecans, toasted
- In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.
- Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined.
- Beat in flour until combined.
- Stir in dark chocolate chunks, espresso coffee beans, and pecans.
- Cover and chill for 30 minutes.
- Preheat oven to 350 degrees F.
- Lightly grease a large cookie sheet.
- Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
- Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled.
- Cool on cookie sheet for 2 minutes.
- Transfer cookies to a wire rack; let cool.
- Makes about 48 cookies.
- TO STORE: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.