CAFE COFFEE COOKIES

FOR THE COOKIES:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups all-purpose flour
1 tablespoon instant coffee granules or instant espresso coffee (dry)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped pecans
1 (11.5- or 12-ounce) bag semisweet chocolate chunks (2 cups)
FOR THE COFFEE DRIZZLE:
1/2 teaspoon instant coffee granules or instant espresso coffee (dry)
1 tablespoon water
1/2 cup powdered sugar

Heat oven to 350 degrees F.

In large bowl, beat granulated and brown sugars, butter and egg with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, 1 tablespoon coffee granules, the baking soda and salt. Stir in pecans and chocolate chunks. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.

Bake 12 to 15 minutes or until golden brown and edges are set. Cool 4 minutes; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Meanwhile, in small bowl, dissolve 1/2 teaspoon coffee granules in water. Stir in powdered sugar until smooth and thin enough to drizzle. Drizzle cooled cookies with coffee drizzle.

Source: Betty Crocker