Source: Barbara Nowakowski

Coffee and chocolate have a natural affinity, and this recipe for eggless, coffee-flavored cookies capitalizes on the mutual attraction. Because these cookies don't spread, they're a good choice when you need a lot of small, bite-sized cookies.

2 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted (sweet) butter
1 cup brown sugar
1 teaspoon vanilla extract
1 tablespoon instant coffee granules
12 ounces (2 cups) semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Preheat the oven to 350 degrees F.

Sift together the flour, baking powder, and salt; set aside.

In a large mixing bowl, cream together the butter and brown sugar. Blend in the vanilla and coffee granules. Add the sifted ingredients to the creamed mixture and blend well. Stir in the chocolate and the nuts.

Drop by teaspoonsful onto lightly buttered baking sheets, spacing well apart. Bake at 350 degrees F for 8 to 10 minutes, or until cookies are lightly browned. Cool slightly before removing from baking trays.

Makes 5 dozen.