+
0 (0)

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
  • 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.

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.

HAVE YOU TRIED


Autumn fool
Autumn fool

Bittersweet chocolate tartufo with olive oil gelato and olive oil-fried croutons
Bittersweet chocolate tartufo with olive oil gelato ...

Trio of chocolate pots de creme with matcha
Trio of chocolate pots de creme with matcha

Seared turkey with wild mushroom sauce
Seared turkey with wild mushroom sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Candy canes
Oven Spoonful's chocolate chip cookies
Haroset bars
Blue Velvet's goat cheese ice cream