Mocha Cookies with Chocolate Chips and Pecans

I never get sick of cookie recipes that taste like brownies!  This particular recipe is nice because you can prep the batter ahead and then stash it in the fridge for up to four days before baking.  I definitely took advantage of that feature this time, since I'd signed up to bake cookies for a church event on a day that I was super busy.  The cookies turned out perfectly and were a big hit - the ground coffee makes the cookies taste extra rich without being overly 'coffee' flavored.  You can use regular ground coffee (in which case you will get little bits of coffee grounds in the cookies, which I didn't mind at all) or instant espresso powder for a smoother texture, whichever you prefer.  Chocolate chips and chopped pecans add texture and make the cookies even more decadent.  I made these cookies tiny since they were being served at a dessert reception, but if you're baking them for munching, I'd make them larger and count on a smaller yield.

Mocha Cookies with Chocolate Chips and Pecans (adapted from Chewy, Gooey, Crispy, Crunch by Alice Medrich)
Makes about 50 cookies

6 ounces unsweetened chocolate
4 T unsalted butter
1/3 cup flour
1/2 tsp salt
1/4 tsp baking powder
2 eggs
1-1/3 cups sugar
1-1/2 tsp finely ground coffee
1 tsp vanilla
4 ounces chocolate chips
1/2 cup pecans, chopped

1. Combine the chocolate and butter in a pot over low heat and melt, stirring constantly. (You can also use a double boiler if you want to be extra careful.)  Remove from heat and let cool slightly while preparing the rest of the recipe.
2. Whisk together the flour, salt, and baking powder in  small bowl.
3. In a stand mixer, beat together the eggs and sugar until light and fluffy.  Add the coffee and vanilla and beat to combine.  Beat in the melted chocolate, and then beat in the flour mixture.  Stir in the chocolate chips and pecans.
4. Scrape the batter into a bowl, cover, and chill for at least an hour (or up to 4 days).
5. Preheat the oven to 350 degrees and line cookie sheets with parchment or foil.  Drop tablespoons of dough onto the cookie sheet, about 2 inches apart.  Bake until puffed and crackled on the surface but still gooey on the inside, about 8-10 minutes.