Café Coffee Cookies

 

1/2

cup granulated sugar

1/2

cup packed brown sugar

1/2

cup butter or margarine, softened

1

egg

1 1/2

cups Gold Medal® all-purpose flour

1

tablespoon instant coffee granules or instant espresso coffee (dry)

1

teaspoon baking soda

1/4

teaspoon salt

1/2

cup chopped pecans

1

bag (11.5 or 12 oz) semisweet chocolate chunks (2 cups)

1/2

teaspoon instant coffee granules or instant espresso coffee (dry)

1

tablespoon water

1/2

cup powdered sugar

• 1 Heat oven to 350°F. In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks.
• 2 Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
• 3 Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• 4 Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with Coffee Drizzle.