Chocolate Espresso Chunk Cookies

• 3 Tbsp. Nabob Espresso Coffee
• 2 Tbsp. water
• 2-1/4 cups flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking soda
• 1 cup butter, softened
• 1-1/4 cups sugar
• 2 eggs
• 1 pkg. (225 g) Baker's Semi-Sweet Chocolate, coarsely chopped
• 1 cup coarsely chopped pecans

1. Heat oven to 350 degrees F.
2. Stir coffee grounds and water until blended; set aside.
3. Combine flour, cocoa powder and baking soda.
4. Beat butter and sugar in large bowl with mixer until light and fluffy.
5. Add eggs and coffee; mix well.
6. Gradually beat in flour mixture until blended.
7. Add chocolate and nuts; mix well.
8. Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
9. Bake 8 to 10 min.
10. or until centres are puffed.
11. Cool on baking sheets 2 min.
12. ; remove to wire racks.
13. Cool completely.

espresso coffee, water, flour, cocoa, baking soda, butter, sugar, eggs, chocolate, pecans

Taken from www.kraftrecipes.com/recipes/chocolate-espresso-chunk-cookies-159374.aspx (may not work)