Brownie Drops

I like brownies but also like a cookie with 'edges' that are a bit crisp and chewy. This recipe takes core of both those tastes. The touch of coffee brings out the chocolate flavor. Less crumbs, too!

Brownie Drops
1/2 cup butter
3 ounces unsweetened baking chocolate
1 1/2 cup granulated sugar
3 large eggs
1 1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon instant coffee powder
1 cup chopped pecans or walnuts

Melt the butter and chocolate together over a gentle heat and stir often to avoid burning. Pour into a mixing bowl and stir in the sugar. Beat in the eggs, one at a time, mixing well after each addition. Blend in the vanilla and coffee powder. Fold in the flour thoroughly and then the nuts. Refrigerate the dough for 2-4 hours or even overnight.

Preheat oven to 350 degrees. Drop dough by teaspoonfuls on vegetable oil sprayed baking sheets or baking sheets linee with parchment paper. Bake for 10-12 minutes our until cookies spring back when touched. Remove to a cooling rack.

Ideas . . .
A drizzle of chocolate icing will make them more festive.