Posted on December 14 2017
Soft in the middle, chunky, buttery, one bowl Coffee Chocolate Chip Cookies studded with dark chocolate chips and chopped pecan nuts. These are dangerously good! And ideal anytime you need a decadent treat. The Best Coffee Chocolate Chip Pecan Cookies are undoubtably my very FAVOURITE cookie…of all time!
But Wait. They’re super EASY to make.
One bowl is all you need, yes, just one medium size bowl, a wooden spoon and some measuring cups. A few delicious cookie ingredients, 25 minutes, and you’re ready to bake yourself (from scratch!) a batch of EPIC coffee chocolate chip COOKIES.
I’m a little excited about The Best Coffee Chocolate Chip Pecan Cookies EVER!!!! Am I hiding it well? Cool. Calm. Collected.
EXCITEMENT!!! Ok, so let’s talk soft verses crunchy for a moment here. I used to think a crunchy cookie was always better, and didn’t quite get the whole soft in the centre fad. Until now. NOW I’m totally onboard with soft in the centre cookies, I would almost go as far as to say soft and fluffy in the centre, although not quite fluffy, more like pillowy-fluffy. Soft and pillowy-fluffy in the centre.
You might also like my Classic Berry Apricot Almond Tarts, my Rich Caramel Pecan Pear Pie, my Christmas Fruit Mince Pies With Light Pastry, check out How To Make The Perfect Christmas Cake, my Baked Vanilla Cheesecake With Cherry Coulis, my Dairy & Sugar Free Almond Chocolate Truffles and my Zesty Orange Honey Layer Cake.
Amazingly awesome soft centres is what these cookies have!
I’m now convinced that chocolate chip cookies are supposed to be soft, I have accepted that it’s just a part of their purpose on this earth.
Rich with coffee flavour, dotted generously with dark chocolate chips, there is no better combination than coffee and dark chocolate, except if you add a few pecan nuts! Heavenly, HEAVENLY flavours.
Of course, you can make these nut free if you have allergies or prefer them without nuts – they are still amazing! Also, if you’re making these for kids, you might like to leave out the coffee, and they are delicious that way too.
Real talk: Are chocolate chip cookies healthy? No, not so much. Are they incredibly bad for you? I would say anything that you can make at home, from scratch, knowing exactly what ingredients are being used, is a MUCH better option than anything you buy in a store. I’m a big believer in balance and all things in moderation, and every now and then why not treat yourself to something home-baked and delicious?
And being that it is in fact mid December, which means it’s Cookie Season, and it’s nearly Christmas! The Best Coffee Chocolate Chip Pecan Cookies MUST be baked and generously showered upon special friends and family! At least, that’s how I see it.
A few things about The Best Coffee Chocolate Chip Pecan Cookies:
- They are alarmingly good, so hold onto your hats!
- Can be left out of the refrigerator in an airtight container and will last for up to a week if stored in a cool place
- This cookie dough can be formed into a tube, tightly covered with cling wrap, and frozen in a sealed plastic bag and then baked from frozen. Major bonus!
- The reason they are so soft and amazing in the middle is because 1) the egg, and 2) the boiling water that is used to dissolve the coffee – this makes the cookie dough soft-drop consistency
- These little nuggets bake to golden perfection in just 8 – 10 minutes, no time at all!
With so many reasons to try out The Best Coffee Chocolate Chip Pecan Cookies in the WHOLE.WIDE.WORLD, what are you waiting for? Hop to. I’m right behind you. Let me know what you think in the comments!
Soft in the middle, one bowl, chunky, buttery, Coffee Chocolate Chip Cookies studded with dark chocolate chips and chopped pecan nuts. These are dangerously good!
- 1 cup brown sugar
- 1 cup butter ,softened
- 1 tsp vanilla essence
- 1 1/2 tbsp instant coffee ,dissolved in 2 tbsp boiling water
- 1 egg
- 2 cups cake flour
- 1 tsp baking soda
- Pinch of salt
- 1/2 cup pecans ,finely chopped
- 50 g dark chocolate chips
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Preheat oven to 180°C (350°F).
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Cream together brown sugar, butter and vanilla essence until lighter in colour. Stir in the coffee and boiling water mixture and then the egg. Now stir in the flour, baking soda and salt (the dough will be quite soft). Stir in the pecans and chocolate chips.
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Drop the dough by heaped teaspoons, about 2 inches apart, onto an un-greased cookie sheet.
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Bake for 8-10 mins or until light golden brown (centres will be soft). Cool slightly on the cookie sheet, about 3 minutes, then place the cookies on a cooling rack to cool before serving.
For a flatter cookie, press the cookie dough balls down ever so slightly before baking - they will flatten out during cooking.
For a crunchy cookie, bake for an extra 3 - 4 minutes or until the centres are only slightly soft to the touch.
For kids - leave out the coffee but still add the boiling water!
