- 1-¼ cup unsalted butter, softened
- 2/3 cup light brown sugar, packed
- ¼ cup granulated white sugar
- 2 large egg yolks
- 2 teaspoons Kahlua or any coffee-flavored liqueur
- 1 teaspoon vanilla extract
- 2-¼ cups all-purpose flour
- 1 tablespoon espresso powder
- ¼ teaspoon coarse salt
- 2/3 cup milk chocolate chips
- ¾ cup pecans, lightly toasted and chopped
- Preheat oven to 350°F.
- Cream butter until smooth. Beat in brown and white sugars until light and fluffy. Beat in egg yolks one at a time, beating well after each addition. Beat in Kahlua and vanilla.
- Combine together flour, espresso powder and salt. Sift once. Stir in milk chocolate chips and pecans.
- Add dry ingredients to the butter mixture. Mix until well-blended. Press onto a baking paper-lined 13x9x2-inch rectangular pan. Bake for 25 to 30 minutes or until tester inserted comes out clean.
- Remove pan from oven and allow to cool on a wire rack. Chill for at least 8 hours or overnight. Cut into bars or squares before serving.
- If desired, melt about 8 to 10 ounces dark chocolate and spread over cookie cake. Chill before cutting.
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