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Category: Desserts

Caffeinated cookies

Caffeinated cookies
Los Angeles Times

Lolling around the television set is not usually my idea of a good time, but this year the Oscars could be such a respite from bad news that I could sit there watching all night. Just not alone. Now more ... Read more

Total time: 1 hour | Makes about 48 cookies
Note: If you want more chocolate flavor, add 1/4 cup Dutch-process cocoa with the flour. Espresso powder is sold at Italian markets and specialty stores.
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/4 cups light brown sugar, packed
  • 2 tablespoons espresso powder
  • 1 egg
  • 2 tablespoons Kahlua or other coffee-flavored liqueur
  • 1 3/4 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 1 cup chocolate chips
  • 1 cup chopped pecans

Step 1Heat the oven to 375 degrees.

Step 2Cream the butter and brown sugar in the bowl of an electric mixer until light and fluffy; scrape down the sides of the bowl often. Beat in the espresso powder, then the egg, then the Kahlua. Combine the flour, baking powder, baking soda and salt in a bowl and whisk to blend. Gradually beat into the batter. Stir in the chocolate chips and pecans.

Step 3Drop the dough by well-rounded teaspoons onto ungreased baking sheets. Bake until firm around the edges, 8 to 10 minutes. (Do not overbake.) Let stand 2 minutes, then transfer to wire racks to cool.

Each cookie:
100 calories; 52 mg. sodium; 12 mg. cholesterol; 6 grams fat; 2 grams saturated fat; 12 grams carbohydrates; 1 gram protein; 1 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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