2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 tablespoon instant coffee powder, or to taste
1/4 cup unsweetened cocoa powder
3/5 teaspoon kosher salt
1 3/4 cups all-purpose flour, sifted
2 cups finely chopped pecans
1 cup confectioners' sugar, sifted, or more for coating
In medium bowl, cream butter and sugar until light and fluffy with electric mixer. Add vanilla, instant coffee powder, cocoa powder and salt; combine well. Add flour, beat until the dough is just combined. Stir in pecans. Cover and refrigerate dough for at least 2 hours or overnight.
To bake, preheat oven to 375 degrees. Roll the dough into 1-inch balls and arrange about 1 inch apart on rimmed baking sheets that have been lined with parchment paper. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes or until they are just firm. Cool for 5 minutes on the cookie sheet and then toss warm cookies in batches in confectioners' sugar; coat well. Cool on wire racks. Cookies keep for about 2 months in airtight freezer containers. Yield: about 72 cookies.
Kitchen Ade Note: Add instant coffee to cookie dough, 1 teaspoon at a time, adding more to taste. My cookies baked in just 10 minutes, and I rotated the pan after the first 5 minutes. Watch cookies carefully during baking. It can be hard to tell if chocolate cookies are burning.
This is a lovely cookie, with a great mocha flavor.
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