Espresso Pecan Chocolate Chip Cookies

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon of instant espresso powder (made for baking)

Wisk all these dry ingredients together. Put aside

In a food processor pulverize 2/3 cups of pecans
Mix in with the dry ingredients


1cup of butter beat until smooth add

3/4 white sugar
3/4 brown sugar
2 large eggs
3 teaspoons of good Vanilla
2 cups of chocolate chips

gently fold in the wet ingredients with the dry ingredients. Preheat oven to 375 degrees. Using a cookie scoop, or ¼ measuring cup scoop onto a cookie sheet. Bake for 10 mins for chewy cookies. Cool on the cookie sheet first for 2 mins than move to cooling rack