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Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
15 mins
total:
2 hrs 40 mins
Yield:
4 dozen balls
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large bowl, with electric mixer on medium, beat butter and sugar until mixture is fluffy. Beat in cocoa, espresso powder, vanilla, and salt until well-combined. Beat in flour until just combined, then pecans. Chill dough, covered, at least 2 hours, or overnight.

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  • Heat oven to 375°F. Roll dough into 1-inch balls, and arrange 1 inch apart on baking sheets. Bake cookies 12 to 15 minutes, or until just firm; let cool 5 minutes on sheets. Toss warm cookies in powdered sugar, coating well.

Nutrition Facts

93 calories; fat 7g; carbohydrates 7g; protein 1g.
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