These cookies are excellent if you enjoy coffee flavored things. My 90’s twist on the chocolate chip cookie.
| 1/2 cup butter | 1/4 cup baking cocoa |
| 1 cup margarine | 3 3/4 cups flour |
| 1 cup brown sugar | 1 tsp. salt |
| 1 cup granulated sugar | 1 1/2 tsp. soda baking |
| 4 Tbs. Kahlua liqueur | 1 tsp. cinnamon |
| 2 Tbs. InstantExpresso coffee powder | 2 - 12oz. bags chunk dark chocolate chips |
| 1 Tbs. vanilla | 1 1/2 cups pecan halves |
| 2 eggs |
Combine Crisco and margarine. Cream and add sugars. Add liqueur, expresso powder and vanilla. Add eggs. Combine dry ingredients and add. Mix and add nuts and chocolates. Chill dough for 3 hours. Shape into golf-ball size balls. Place on an ungreased baking sheet. Bake at 375F. for 10 - 12 minutes. Place cookies on rack to cool Store air-tight. Makes 4 dozen large, fantastic cookies. NOTE: I bake all my cookies on parchment paper.