These Mocha Logs are a tender cookie with flavors of espresso then dipped in bittersweet chocolate and dusted with chopped pecans. They are perfectly sweetened and make a great cookie to serve around the Holidays or anytime of year.
Mocha Logs
Ingredients:
- 1 Cup unsalted butter, softened
- 3/4 Cup granulated sugar
- 4 Teaspoons espresso powder
- 1/2 Teaspoon salt
- 1/4 Teaspoon baking powder
- 1 Egg
- 1 Teaspoon pure vanilla extract
- 2 1/3 Cups all purpose flour
- 8 Ounces bittersweet chocolate, melted
- 1 1/2 Cups finely chopped pecans
Instructions:
- Preheat oven to 375º. Line a baking sheet with parchment paper and set to the side.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high for 30 seconds. Add the sugar, espresso powder, baking powder and salt. Beat until combined. Beat in egg and vanilla extract until combined. Add the flour and continue beating until incorporated.
- Using a star plate in a cookie press, press 3” long dough strips onto the prepared baking dish. Twist each dough strip to create a spiral. Place in preheated oven and bake for 10 to 11 minutes. Remove from oven and allow to cool on a wire rack.
- Dip one end of each cookie into the melted chocolate then sprinkle the finely chopped pecans over the chocolate. Place on a wire rack to set. Once chocolate has set, serve.
- To store, keep in a air tight container for 1 week or layered between wax paper in a large zip lock bag for up to 3 months.
- Enjoy.
