MOCHA-PECAN COOKIES

Heat oven to 350 F

½ Cup butter, softened (Substitute Organic Butter or Organic Coconut Oil)
½ Cup brown sugar, packed (Substitute Organic Coconut Palm Sugar)
½ Cup granulated sugar (Substitute Organic Cane Sugar)
1 large egg
1 Tablespoon vanilla (Substitute Organic Pure Vanilla)
1 ¼ Cups flour (Substitute Organic Flour)
¾ teaspoon baking soda (Substitute Organic Aluminum- Free Baking Soda)
¼ teaspoon salt (Substitute Sea Salt)
2 teaspoon boiling water
2 Tablespoon instant coffee granules (Substitute Organic Instant Coffee)
¾ Cup semi-sweet chocolate chips (Substitute Organic Semi-Sweet Chocolate Chips)
1 Cup white chocolate chips
½ Cup pecans, coarsely chopped (Substitute Organic Pecans)

Dissolve instant coffee into the 2 teaspoons of boiling water and set aside to cool slightly.
In a bowl, cream butter.
Add sugars and coffee.
Beat until creamy.
Add egg and vanilla. Mix well.
Gradually add the dry ingredients.
Stir in both chocolate and pecans.

Drop by teaspoonful onto greased baking sheet.
Dough is soft and spreads, making a large crisp cookie.

Bake 10-12 minutes.

Variations:
Melt ½ of each chocolate chip and mix into batter before adding dry ingredients. This gives a little different texture, flavor and darker color.

Cookie Tester’s Comments:
All the coffee lovers loved this one.

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