Ingredients
Wet ingredients:
1 Cup butter, melted and slightly cooled
2 tbsp instant coffee powder
1 & 1/2 C brown sugar
1/3 Cup granulated sugar
2 oz semisweet melted chocolate
2 eggs
1 tsp vanilla
Dry ingredients:
2 Cup and 2 Tbsp flour
2 tsp baking soda
1/4 tsp salt
1/2 Cup chopped pecans
1/2 Cup semisweet chocolate chunks
1/2 Cup heath bar bits (crushed)
Preparation
Preheat oven to 375 degrees F
Dissolve instant coffee powder in melted butter. With a wooden spoon, stir in melted chocolate and sugars followed by egg and vanilla.
In a separate bowl combine all remaining ingredients. Add this mixture to the coffee mixture and stir to combine. It will be a softer-type cookie dough. Scoop onto an ungreased cookie sheet by the tablespoonfuls, leaving 2" between cookies as they will spread. Bake for 8-10 minutes, watching closely so as not to overcook them. They are done when edges are light golden brown. Allow to cool 5 minutes before transferring to wire rack as they will still be very soft but will firm up a bit as they cool while still retaining their chewy texture.
