Coffee lovers rejoice, theses coffee chocolate and pecan cookies are for you. Deliciously soft and chewy cookies, with pecans throughout and on top. Easy to make and very tasty with coffee or tea.
Coffee Chocolate and Pecan Cookies Recipe
Indulge in the ultimate treat with these irresistible coffee chocolate and pecan cookies. The rich and decadent chocolate combined with the bold flavor of coffee and the crunch of pecans makes for a truly delectable experience.
With our simple recipe, you can quickly whip up a batch of these cookies from scratch in no time. Whether you’re looking to impress friends and family or to satisfy your sweet tooth, these cookies are the perfect choice. So why not treat yourself and bake a batch today? You won’t regret it!
What you'll need for this recipe.
4.4 oz (125g / 1 Cup) Self-Raising flour
3.3 oz (95g / 3/4 Cup) All-Purpose flour
1 tsp Baking powder
1 Tbsp Unsweetened cocoa powder
1 Tbsp Instant coffee, powdered
1 tsp Salt
4.7 oz (135g) Unsalted butter, melted
7 oz (200g / 1 Cup) Brown sugar, packed
2 oz (55g / 1/4 Cup) Superfine sugar
2 Tbsp Maple syrup
1 Egg, room temperature
1 tsp Vanilla extract
3.5 oz (100g / 1 Cup) Raw whole pecans, crushed
24-28 pcs Raw whole pecans
1 Tbsp Unsalted butter, melted
How To Make Coffee Chocolate and Pecan Cookies
- Into a sieve: add the flour, baking powder, cocoa powder, coffee powder, and salt.
- Sift: Sift the ingredients into a large mixing bowl.
- Add to the sifted ingredients: Once the ingredients have been through the sieve, add the crushed pecans.
- Stir: Stir the ingredients together until just combined.
- Melted butter: The melted butter, maple syrup, and sugar go into another mixing bowl.
- Whisk the butter, maple syrup, and sugar together until smooth.
- Adding egg: and vanilla extract into the sugar and butter mixture.
- Whisk in the egg: Again, using a whisk, mix the egg and vanilla into the mixture until smooth.
- Wet and dry: Place the wet ingredients into the dry ingredients bowl.
- Combine: Using a spatula, combine the wet and dry ingredients but be sure not to over-mix. Then chill the cookie dough in a fridge for 1 hour.
- Melted butter: Melt the remaining butter to dip the whole pecans in. Then scoop and roll the dough into a ball. Lay the cookie ball onto the baking tray, dip the pecans into the melted butter, and press the pecans on top of each cookie. Leave some space between them as they do spread. Bake for 12-14 minutes.
- Cool: Leave the cookies on the baking tray for 5 minutes to cool down slightly before removing them onto a cooling rack
Coffee Chocolate and Pecan Cookies
Ingredients
- 4.4 oz self-raising flour
- 3.3 oz all-purpose flour
- 1 tsp baking powder
- 1 tbsp unsweetened cocoa powder
- 1 tbsp instant coffee powdered (see note #1)
- 1 tsp salt
- 4.7 oz unsalted butter melted
- 7 oz brown sugar packed
- 2 oz superfine sugar
- 2 tbsp maple syrup
- 1 egg room temperature
- 1 tsp vanilla extract
- 3.5 oz raw whole pecans crushed
- 24 pcs raw whole pecans
- 1 tbsp unsalted butter melted
Instructions
- Preheat: Preheat oven to 320°F (160°C / Gas 4). Prepare a cookie sheet or line a baking tray with parchment paper.
- Into a sieve: add in self-raising and all-purpose flour, baking powder, cocoa powder, coffee powder, and salt, then sift into a large mixing bowl. Once the powdered ingredients have been sifted, add the crushed pecans and mix until combined.
- Melted butter: Whisk melted butter, brown sugar, superfine sugar, and maple syrup together until smooth. Once smooth, egg and vanilla extract are added and whisked until combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients bowl, using a spatula, without over-mixing.
- Place in the fridge: Chill the cookie dough in a fridge for 1 hour.
- Melt the remaining butter: In a small bowl, ready to dip the whole pecans into. Scoop and roll the cookie dough into a ball, then lay the cookie ball onto the baking tray, dip the pecans into the melted butter and press the pecans on top of each cookie. Leave some space between them as they do spread. Bake one tray at a time for 12-14 minutes.
- Allow to cool: Leave the cookies in the baking tray for 5 minutes to cool down slightly before removing them onto the cooling rack. Allow your Coffee Chocolate and Pecan Cookies to cool completely, and store them in an airtight jar to keep them fresh and chewy.
Notes
- Grind 1 Tbsp of instant coffee into powder using a mortar and pestle.
Nutrition
Looking for more great recipes?
If you love all things coffee, we also have an excellent recipe for Coffee and Walnut Muffins for you to try.
