Others can ask the way to San Jose. We're heading to Santa Ana for a plate of these chocolatey, pecan-studded cookies!
What You Need
Original recipe yields 42 servings
1/2 cup butter, softened
3/4 cup sugar
1/4 cup brewed strong MAXWELL HOUSE Coffee, cooled
1-1/3 cups flour
1/2 tsp. baking soda
1 cup chopped PLANTERS Pecans
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
Heat oven to 375°F.
Beat butter and sugar in large bowl with mixer until light and fluffy. Add coffee; mix well. Blend in egg. Gradually add flour, beating until well blended after each addition. Add baking soda; mix well. Stir in nuts and chocolate.
Drop rounded tablespoonfuls of dough, 1 inch apart, onto baking sheets.
Bake 8 to 10 min. or until lightly browned. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
Looking for something sweet? One serving of these mocha cookies will hit the spot when served with a cold glass of fat free milk.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
El Salvador was once known as the "Coffee Republic." The western province of Santa Ana, where this recipe originates, was the heart of the coffee-growing area.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.