Preheat oven to 350 degrees F. Place pecans on a baking sheet and toast until lightly browned, about 3 - 4 minutes. Cool slightly then place in a Cuisinart® Processor fitted with the sharp blade; pulse on Lo speed until coarsely chopped, about 5 times.
Combine instant coffee granules and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl; reserve.
In a large mixing bowl, using a Cuisinart® Hand Mixer, cream butter and sugars on speed 2 until light and fluffy, about 1 - 2 minutes.
Add coffee/water mixture, egg and vanilla; gradually increase to speed 4 and mix until well blended, about 30 seconds. Add flour mixture; mix on speed 2 until combined, about 30 seconds. Scrape bowl with a spatula and continue mixing until well blended.
Add chocolate and pecans; mix on speed 1 until just combined, about 20 - 30 seconds.
Spray baking sheets with vegetable oil cooking spray. Drop by rounded tablespoonfuls, 2 inches apart, onto baking sheets.
Bake until golden, about 10 - 12 minutes. Cool slightly on baking sheet and then transfer to a wire rack.
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