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Chocolate Pecan Cookies

Ingredients

  • 1 cup butter
  • 2/3 cup sugar
  • 1 1/2 tbs. strongly brewed coffee cooled
  • 1 tsp. vanilla extract
  • 2 cups flour
  • 3 tbs. dark cocoa powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp salt
  • 1 egg white
  • 1 cup finely chopped pecans (pulse pecans in a small food processor if you have one!)
  • 3 tbs. coarse sugar

Instructions

  1. In a large bowl, beat together the butter and sugar until light and fluffy. Beat in the coffee and vanilla extract until combined. Then, add in the flour, cocoa powder, cinnamon, and salt. Beat for several minutes- the dough will first look very dry and crumbly, but after mixing for a few more minutes, it will come together. You want to make sure there are no dry pockets of flour left!

  2. Place the dough on a large sheet of parchment paper, and place another sheet of paper on top. Roll out the dough until it's about 1/8 inch thick, and the rough size of a large baking sheet. Keeping the dough between the paper, transfer it onto a large baking sheet.

  3. Peel the top layer of parchment paper off. Brush the dough generously with the egg white, being sure to coat it completely. Sprinkle on all of the finely chopped pecans, and spread evenly over the entire dough. Evenly sprinkle the coarse sugar on top of that, and gently press the pecans/sugar onto the dough to help it better adhere to the dough.

  4. Place the whole sheet pan into your fridge for 45 minutes to an hour. If you want to, you can cover the dough tightly in plastic and chill for up to 3 days before baking.

  5. When ready to bake, preheat your oven to 350 degrees. Bake the cookies in the sheet pan, still intact as one large sheet of dough, for 18-22 minutes, or until the dough around the edges looks dry and set. These cookies are great whether they are slightly underbaked or slightly overbaked, so don't stress!

  6. Once the cookies come out of the oven, cut them while they are still hot. Slice the dough into strips, and then into small diamonds. Leave the sliced slab of cookies in the pan to cool completely, and then they can be removed the pan gently and packed in a tin or air-tight container. Enjoy!