Directions

To make the cookies:

1. Preheat oven to 375 °F. Line two baking sheets with parchment paper. 

2. In a large bowl, mix the flour and coffee granules together. 
3. Melt one stick of butter in a medium skillet over medium heat. Let it bubble up for 3-4 minutes, then remove from heat and pour into another bowl.
4. Using a mixer, beat the remaining stick of butter until it’s fluffy. Reduce the speed to low and add in the brown and granulated sugar. 
5. Add the eggs in one at a time and mix just enough so everything is incorporated with no lumps. 
6. Gradually combine the dry ingredients like the flour and coffee granules with the wet ingredients.
7. Stir in the chopped pecans and chocolate pieces if you want some extra sweetness to your dough.
8. Proceed with scooping heaps of tablespoons of your dough onto each pan. Ensure they’re placed about two inches apart for the cookie to spread evenly while baking. 
9. Refrigerate the dough for 15-20 minutes until the dough is firm. Once chilled, bring them out from the fridge and bake in the oven for 35 minutes or until they’re moist enough to your liking.
10. Take the cookies out of the oven and let them cool for 10 minutes, and set them aside.

To make the glaze:

1. To make the glaze, melt the white chocolate chips in the microwave. 

2. Add the vanilla and canola oil and mix together until smooth.
3. Drizzle the glaze over the cooled cookies. Let it sit 15 minutes before drizzling again, then serve.