4 1/2 cups flour
2 tablespoons ground espresso powder
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups butter -- melted
2 cups lightly packed brown sugar
1 cup sugar
3 eggs
1 tablespoon vanilla
12 oz white chocolate -- cut into 1/2 inch chunks
5 oz pecan halves -- (1 cup) toasted and coarsely chopped

Preheat oven to 325. Line cookie sheets with parchment.

In a bowl, stir together flour, espresso, salt, and soda. In another bowl, whisk together the melted butter and sugars. Whisk in the eggs, one at a time, blending well after each addition. Stir in the vanilla. Add dry ingredients and stir until just combined. Add chocolate and nuts. Refrigerate dough. Form dough into 1/4 cup sized balls. Place balls 2 inches apart on cookie sheets. Bake 15-18 minutes or until edges are golden. The centers will be lighter in color, soft, and a bit puffed up. Set the sheet pans directly on racks to cool.

Makes 24 HUGE cookies. you could easily get more if you made them smaller.

Gail made these April 2004 and used a bag of white chocolate chips rather than a bar chunked up. Also, she didn't have espresso powder, so she just used instant coffee granules. Said they were really good!!