1/2 cup Dorval Premium Collection® Dutch Processed Cocoa
1 3/4 cups all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup unsalted butter, softened at room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup white sugar
1 cup chopped pecans
To toast pecans:
Preheat oven to 350° F. Spread pecans evenly on a nonstick baking pan. Toast for approximately 7-8 minutes.
Sift together Cocoa, flour, espresso powder, baking soda and salt in a large mixing bowl; set aside. In an electric mixer, combine eggs, butter and vanilla until well blended. Turn mixer to low and slowly add sugar, then gradually add flour mixture, mixing well after each addition. Add the toasted pecans.
On a floured surface, divide the dough in half. Form the dough pieces into two logs by rolling back and forth across the floured surface. Place the logs onto a parchment lined baking sheet, allowing for enough space for the dough to expand as it bakes. Bake for approximately 35-40 minutes, until firm to the touch. Remove from the oven and cool on a wire rack for about 10 minutes.
Using a serrated knife, slice the logs into pieces approximately ¾ of an inch thick. Place back on the baking sheet with pieces standing upright and bake for another 20 minutes, or until desired crispness. Remove from oven and allow to cool on a wire rack.
