Mocha Munchies

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• 10 ounces bittersweet chocolate, chopped
• 3 tablespoons butter
• 2 eggs
• 3/4 cup packed brown sugar
• 1 tablespoon coffee liqueur
• 2 teaspoons vanilla
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 1 cup dark semisweet chocolate chunk
• 1 cup chocolate-covered coffee beans, coarsely chopped
• 1 cup chopped pecans, toasted

Recipe

• 1 in a large microwave-safe bowl, combine bittersweet chocolate and butter. microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice.
• 2 add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. beat with a wooden spoon until combined.
• 3 beat in flour until combined.
• 4 stir in dark chocolate chunks, espresso coffee beans, and pecans.
• 5 cover and chill for 30 minutes.
• 6 preheat oven to 350 degrees f.
• 7 lightly grease a large cookie sheet.
• 8 drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet.
• 9 bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled.
• 10 cool on cookie sheet for 2 minutes.
• 11 transfer cookies to a wire rack; let cool.
• 12 makes about 48 cookies.
• 13 to store: layer cookies between waxed paper in an airtight container; cover. store at room temperature for up to 3 days or freeze for up to 3 months.