Ingredients
| 1/2 | pound | butter | |
| 1 | cup | brown sugar | light, packed |
| 1 | cup | sugar | |
| 3 | large | eggs | |
| 3 | cups | biscuit baking mix (bisquick) | |
| 1 | cup | cornstarch | |
| 1/2 | cup | milk, skim, (non fat) powder | non-fat |
| 2 | tablespoons | coffee | powdered |
| 1 | tablespoon | cocoa powder | unsweetened |
| 1 | tablespoon | vanilla extract | |
| 12 | ounces | chocolate pieces | semi-sweet |
| 4 | ounces | pecans | chopped |
Directions
With electric mixer, high speed, cream butter until light and fluffy.
Beat in sugars, beating until very creamy.
Beat in eggs, then each remaining ingredient, except chips and pecan.
When dough is smooth, work in chips and pecans with spoon.
Make grape-sized pieces of dough for each cookie, placing 1 inch apart on ungreased sheet.
Bake at 350 degrees for 14 minutes or until golden brown.
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