Recipes and Cooking Mocha Munchies 3.8 (9) These cookies get their delicious flavor from the blend coffee-covered espresso beans, coffee liqueur, pecans, and vanilla in the recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 23, 2008 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Microwave Time: 2 mins Chill Time: 30 mins Bake Time: 8 mins Cool Time: 2 mins Total Time: 1 hrs 7 mins Servings: 48 Ingredients 10 ounce bittersweet chocolate, chopped 3 tablespoon butter 2 eggs ¾ cup packed brown sugar 1 tablespoon coffee liqueur 2 teaspoon vanilla ¼ teaspoon baking powder ¼ teaspoon salt ½ cup all-purpose flour 1 cup dark chocolate chunks 1 cup chocolate-covered espresso coffee beans, coarsely chopped 1 cup chopped pecans, toasted Directions In a large microwave-safe bowl, combine bittersweet chocolate and butter. Microwave on 50 percent power (medium) for 2 to 3 minutes or until melted, stirring twice. Add eggs, brown sugar, coffee liqueur, vanilla, baking powder, and salt. Beat with a wooden spoon until combined. Beat in flour until combined. Stir in dark chocolate chunks, espresso coffee beans, and pecans. Cover and chill for 30 minutes. Preheat oven to 350 degrees F. Lightly grease a large cookie sheet. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and tops are dull and crackled. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. Makes about 48 cookies. Tips Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print