Espresso Pecan Chocolate Chip Cookies

Ingredients

• 2 1/4 cups (540 ml) flour
• 1 teaspoon (5 ml) baking soda
• 1 teaspoon (5 ml) salt
• 1 teaspoon (5 ml) of instant espresso powder (made for baking)
• 3/4 cup (180 ml) white sugar
• 3/4 cup (180 ml) brown sugar
• 2 large eggs
• 3 teaspoons (15 ml) of good Vanilla
• 2 cups (480 ml) of chocolate chips

Method

1. Whisk all of the dry ingredients together and set aside.
2. In a food processor, pulverize 2/3 cups (160 ml) of pecans.
3. Mix the pecans in with the dry ingredients.
4. Beat 1cup (240 ml) of butter until smooth, then add the wet ingredients.
5. Gently fold the wet ingredients into the dry ingredients.
6. Preheat the oven to 375 degrees (190°C).
7. Using a cookie scoop or a ¼ measuring cup, scoop the dough onto a cookie sheet.
8. Bake for 10 mins for chewy cookies.
9. Cool on the cookie sheet first for 2 mins, then move to a cooling rack.