Yield: 54 servings
|2||Sticks butter or margarine softened|
|½ cup||Granulated sugar|
|2 teaspoons||Vanilla extract|
|⅓ cup||Unsweetened cocoa powder|
|1 tablespoon||Instant espresso powder|
|¾ cup||Semisweet chocolate chips, miniature|
|1 cup||Pecans or walnuts finely chopped|
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:43 1. Preheat oven to 325 F. In a large bowl, beat together butter and granulated sugar with an electric mixer on medium until creamy, about 2 mins. Beat in vanilla, cocoa, espresso powder, cinnamon, and salt; mix well. Add flour; beat until blended.
Stir in chocolate chips and pecans. 2. Shape dough into 54 (1¼-inch) balls. Place 2 inches apart on ungreased cookie sheets.
Bake 16 to 18 mins. Remove to wire racks to let cool. While balls are warm, sift powdered sugar over tops. Store in airtight containers.