Ingredients
1/2 cup butter, softened3/4 cup sugar2 large eggs, room temperature1-1/2 teaspoons coffee liqueur1-1/2 teaspoons vanilla extract2 cups all-purpose flour1-1/2 teaspoons ground ancho chile pepper1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon ground cinnamon1/8 teaspoon salt1-1/2 cups chopped pecans1 cup semisweet chocolate chips1 ounce 53% cacao dark baking chocolate, grated
Preparation
Preheat oven to 350°. In a large bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add 1 egg at a time, beating well after each addition. Stir in coffee liqueur and vanilla. Combine the flour, chili pepper, baking soda, baking powder, cinnamon and salt; gradually add to creamed mixture and mix well. Stir in the pecans, chocolate chips and grated chocolate.
Divide dough in half. On an ungreased baking sheet, shape each half into a 10x2-in. rectangle. Bake until set and lightly browned, 20-25 minutes.
Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets.
Bake until golden brown, 8-10 minutes on each side. Remove to wire racks to cool completely. Store in an airtight container.
