Cafe Coffee Cookies

If you enjoy coffee, I think you will really enjoy these! They are quick and easy to throw together, yet they look like they took a long time to make.

I have made these in the larger size and the smaller size. Both are delicious! If you need them to go further, then go ahead with the smaller size. If you are making them for a special coffee visit with a few close friends, go all out and make the large ones.

Cafe Coffee Cookies

Adapted from BettyCrocker.com
Makes about 15 large, or 3 dozen regular-sized cookies

1/2 cup granulated sugar (or honey sucanat)
1/2 cup packed brown sugar (or honey sucanat)
1/2 cup butter, softened
1 egg
1 1/2 cups all-purpose flour (or 7 oz Soft White wheat flour)
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1 bag (11.5 or 12 oz) semisweet chocolate chips or chunks (2 cups)
1/2 cup chopped pecans (optional) (can add 1/2 cup extra choc. chips instead)

For the coffee drizzle:

1 teaspoon instant coffee granules or instant espresso coffee (dry)
2 tablespoons water
1 cup powdered sugar

Preheat oven to 350º.

Beat together in a large bowl the granulated sugar, brown sugar, butter, and egg (using an electric mixer on medium, or by hand), until creamy. In a separate bowl mix together the flour, coffee granules, baking soda and salt. Stir into creamed mixture. Add chocolate chips and pecans (if using). Stir until dispersed.

Drop dough onto a large ungreased cookie sheet by 1/4 cupfuls, leaving 2 inches between. (Or drop by rounded tablespoons for smaller cookie size).

Bake for 12-15 minutes or until golden brown, and edges are set. Allow to cool 4 minutes before transferring to a wire rack to cool completely, (about 30 minutes).

In a small bowl dissolve the coffee granules in the water. Stir in the powder sugar. The mixture should be smooth and thin enough to drizzle. Drizzle on top of cooled cookies. Allow drizzle to harden before transferring to an airtight container. Enjoy!