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A touch of coffee in a chocolate chip cookie is a good thing. A very good thing!
Preheat oven to 350 degrees.
In a large bowl, beat sugars, butter, egg and vanilla with an electric mixer on medium speed until creamy.
On low speed, beat in flour, coffee granules, baking soda and salt. Stir in pecans and chocolate chips.
Drop dough by rounded tablespoonfuls 2″ apart onto ungreased baking sheets.
Bake at 350 degrees for 10-12 minutes or until golden brown and edges are set. Cool on the pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.
For the glaze, in a small bowl, dissolve instant coffee in hot water. Stir in confectioners’ sugar, adding more confectioner’s sugar, if necessary, to reach desired drizzling consistency.
Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.
Makes about 2 1/2 dozen cookies.