Paula Deen says "these are just down right delicious!"
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons instant coffee, powdered or freeze-dried
One 6-ounce bag chocolate chips (1 cup)
1/2 cup chopped pecans, lightly toasted
1. Preheat the over to 375F. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, using an electric mixer,cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and, using a spatula, stir together until they are completely blended. Stir in the instant coffee, chocolate chips, and pecans.
3. Drop by tablespoonfuls, 1 inch apart, onto the prepared cookie sheet. Bake in batches for 11 minutes, until crisp on the bottom. (Reuse parchment paper for each batch.)
4. Remove the cookie sheet from the oven and allow the cookies to cool undisturbed for about 3 minutes, then transfer to a wire cooling rach to cool completely before storing in airtight tins or freezer bags.