1 c. butter, room temperature
1 c. brown sugar, lightly packed
1 c. granulated sugar
2 eggs
2 tsp. vanilla
4 tbsp. instant coffee, ground to powder
1 tsp. baking soda dissolved in 1 tsp. warm water
1/2 tsp. salt
2 c. flour
1/2 c. cocoa
12 oz. semisweet chocolate chips
1 c. pecans, coarsely chopped

Cream butter and sugars together until light and fluffy. Add eggs, coffee powder and vanilla. Beat thoroughly. Sift dry ingredients together. Add these and dissolved soda to mixture. Mix thoroughly. Add chocolate chips and nuts, mix thoroughly. Drop scant tablespoons onto ungreased cookie sheet. Bake at 375 degrees for 8 to 10 minutes. Cool on cake rack. Yield: 5 to 6 dozen cookies.