Chocolate Espresso Cookies

Makes about 5 dozen

Chewy and crispy, simple yet sophisticated, these cookies can’t make up their mind what they are! But you will—they’re delectable and disappearing.

2 cups flour
1/4 cup unsweetened cocoa powder, preferably Dutch process
2 tablespoons instant Italian espresso powder
Pinch salt
1 cup (2 sticks) butter
1/2 cup sugar
2 teaspoons vanilla
1 1/2 cups chopped pecans
Powdered sugar for dusting

1. Preheat the oven to 350 degrees.
2. In a medium bowl, whisk together the flour, cocoa, espresso powder, and salt until well combined.
3. In another medium bowl with an electric mixer, beat the butter, sugar, and vanilla until light and fluffy. Add the flour mixture and beat until combined. Stir in the pecans. Cover and place the cookie dough in the refrigerator for 2 hours.
4. Roll the dough into 1/2-inch balls. Place the balls 2 to 3 inches apart on an ungreased baking sheet, pressing down on them slightly. (The cookies will spread when baking.)
5. Bake for 12 to 15 minutes or until the edges are brown. Let the cookies cool on the baking sheet, about 2 to 3 minutes before removing them to a wire rack. When cool, dust them with powdered sugar.