Mocha Munchies

Name: Mocha Munchies
Ingredients: 10 ounces bittersweet chocolate, chopped; 3 tablespoons butter; 2 eggs; 34 cup packed brown sugar; 1 tablespoon coffee liqueur; 2 teaspoons vanilla; 14 teaspoon baking powder; 14 teaspoon salt; 12 cup all-purpose flour; 1 cup dark semisweet chocolate chunk; 1 cup chocolate-covered coffee beans, coarsely chopped; 1 cup chopped pecans, toasted

12 ingredients

16 steps

Ingredients

10 ounces bittersweet chocolate, chopped
3 tablespoons butter
2 eggs
34 cup packed brown sugar
1 tablespoon coffee liqueur
2 teaspoons vanilla
14 teaspoon baking powder
14 teaspoon salt
12 cup all-purpose flour
1 cup dark semisweet chocolate chunk
1 cup chocolate-covered coffee beans, coarsely chopped
1 cup chopped pecans, toasted

Directions

1

In a large microwave-safe bowl, combine bittersweet chocolate and butter.
2

Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.
3

Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt.
4

Beat with a wooden spoon until combined.
5

Beat in flour until combined.
6

Stir in dark chocolate chunks, espresso coffee beans, and pecans.
7

Cover and chill for 30 minutes.
8

Preheat oven to 350 degrees F.
9

Lightly grease a large cookie sheet.
10

Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
11

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled.
12

Cool on cookie sheet for 2 minutes.
13

Transfer cookies to a wire rack; let cool.
14

Makes about 48 cookies.
15

TO STORE: Layer cookies between waxed paper in an airtight container; cover.
16

Store at room temperature for up to 3 days or freeze for up to 3 months.