Ingredients
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1/2 cup butter or 1/2 cup margarine, softened
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1/2 cup brown sugar, firmly packed
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1/2 cup white sugar
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1 tablespoon instant espresso or 1 tablespoon instant coffee granules
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2 large eggs
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1 teaspoon vanilla
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 teaspoon ground cinnamon
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1 cup chopped pecans
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1/2 cup miniature semisweet chocolate chips
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1/2 cup cinnamon baking chips (If cinnamon chips are unavailable in your area, use an additional 1/2 cup miniature chocolate morsel)
Instructions
- Preheat oven to 325°F on convection bake setting.
- note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
- Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and mix briefly.
- Add flour, baking powder, salt and cinnamon and mix until well blended.
- Fold in pecans, chocolate morsels and cinnamon chips.
- Line a baking sheet with parchment paper.
- Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
- Bake 25 minutes, or until firm.
- Remove from oven and cool 10 minutes.
- Use a serrated knife to cut the dough into ½-inch thick slices.
- Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
- Turn and bake 8 minutes more.
- Remove from oven and cool completely on wire racks before storing in an airtight container.