I’m going to be a terrible blogger today. I’ve got no story to go with my cookies, and even if I did, I have no time to write it! But, I figure a recipe, description and a picture is better than nothing.
These are impulse cookies. It was Sunday night and I just really wanted something warm and chocolatey from the oven, so I used whatever I had on hand. Chocolate and espresso make a perfect cookie in my book. Add some pecans and I’m a happy camper. Make these cookies and you too will be a happy camper!
Mocha Pecan Cookies
1 1/2 cups whole-wheat pastry flour
1 tbsp. espresso powder
3/4 tsp. aluminum-free baking powder
1/2 tsp. finely ground sea salt
1/4 cup cocoa or cacao powder, not dutched
1 stick (8 tbsp.) unsalted butter, room temperature (soft to the touch)
1 cup natural cane sugar
1 large organic egg
2 tsp. vanilla extract
1 cup chopped pecans
Preheat your oven to 375 degrees. (Note: I set mine to 350Â° because itâ€™s convection) and line a cookie sheet with parchment paper.
In a medium bowl whisk together the whole wheat pastry flour, espresso powder, baking powder, salt, and cacao powder. Set aside.
Cream the butter and sugar in your electric mixer with the paddle attachment (or use a hand mixer, or whisk vigorously by hand). Add the egg, then scrape the sides down and add the vanilla. Mix until incorporated.
Carefully, add the dry ingredients to the wet ones, stirring until you get a nice, brown dough. Stir in the pecans until evenly distributed throughout the dough.
Use a tablespoon to measure out little dough balls onto the prepared cookie sheet. Bake for 10 minutes in the center oven. Make sure you don’t over-bake them or they’ll lose their fudgy interior texture.
Makes about 2 dozen cookies.