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Mocha Marble Chocolate Chip Cookies

Two harmonious flavors - coffee and chocolate - and two contrasting colors - black and tan - are marbled together in one chocolate chip cookie .

Ingredients:

• 1 table instant coffee
• 1/2 teaspoon hot water
• 4 ounces (1 stick) unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa
• 1 egg
• 1 plus 2 tablespoons all-purpose flour
• 1/2 teaspoon baking soda
• 2 1/2 unsweetened cocoa (preferably dutch-process)
• 1 1/3 cups (8 ounces) semisweet chocolate chunks
• 1 cup (3 1/2 ounces) large pecan pieces
• Makes about 24 to 28 cookies

Directions:

1. Preheat oven to 375 degrees F. In a cup, dissolve the instant coffee in the hot water.
2. In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg and dissolved coffee. Scrape down the bowl using a rubber spatula and beat for a few more seconds.
3. In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Divide the mix in half and sift the cocoa into one part; use a rubber spatula to thoroughly incorporate. Combine the chocolate chunks and nuts in a small bowl and stir into the dough.
4. Using about 1/2 tablespoon of each dough, combine them into balls and drop them onto baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2 inch diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets about 3 inches apart. Bake for about 10 minutes, or until the cookies puff and the edges of the lighter-colored dough begin to color. Do not overbake. Let sit for 4 minutes, then transfer to wire racks to cool completely.