A Taste of Home: Chocolate Chip Espresso Pecan Cookies

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While preparing for a recent trip to her sister’s new apartment in the City of Brotherly Love, TRB wanted to show some “sisterly love” and bring a homemade treat. As a *huge* fan of the Nestlé Toll House Chocolate Chip Cookie recipe — in fact, it is the best homemade cookie recipe ever! — TRB decided to mix it up a bit and add two ingredients that seem to always work well with chocolate — espresso and pecans.

Want to make some for your family? It’s simple…

Using the Toll House recipe, prepare the mixture of butter, sugar, eggs and vanilla. In a cup, dissolve 2 tbsp of instant espresso powder with 2 tbsp of water and add to the butter mixture. Proceed with incorporating the flour mixture according to the recipe. Add 1 cup of chopped pecans and an entire 12 oz bag of Nestle Semi-Sweet Chocolate Chips. Gently fold the nuts and chips into the cookie dough. Let chill for 20-30 mins. Line baking sheets with parchment paper and bake according to recipe directions.

Note: The espresso flavor is not overpowering; it simply helps to bring out the flavors of the chocolate and pecans.

(Below: Another view of these fantastic cookies, which maintained their softball shape after baking!)

Did you try this recipe? Post a comment.

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