Description
These cookies combine the deep flavor of espresso with the texture of rye flour and the crunch of pecans and chocolate chips.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup rye flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon instant espresso powder
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, rye flour, baking soda, salt, and espresso powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger coffee flavor, dissolve the espresso powder in 1 teaspoon of hot water before adding it to the wet ingredients.
- Chill the dough for 30 minutes before baking for thicker cookies.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15
- Sodium: 90
- Fat: 11
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: espresso cookies, rye flour, pecan chocolate chip cookies, coffee cookies, baked goods