I love mail, real mail, the kind that requires a stamp and true anticipation instead of instant gratification.  My college roommate received a package from her mom every week, and while I think this was a little overboard, considering she lived an hour away from school and it usually contained junk food (which is undoubtably the reason for my freshman 15, although sadly not the reason for my mullet – no that was all me 🙂 ) I was always a little envious.  Don’t get me wrong, my mom and dad came through with snail mail as well, tins of homemade chex mix, ginger molasses cookies and “weekend cash” all arrived regularly to brighten my day.

These days the only kind of mail that arrives in our mailbox is Bed, Bath and Beyond coupons, my monthly commuter rail pass and the occasional hand written thank you note (while lovely, usually anticipated).  Yes, there is a real lack of excitement or surprise going on in our mailbox.  However, as much as I enjoy receiving mail I enjoy sending it more.  The “Care Package” I think brings as much care to the giver as it does to the recipient.  I love to bake something yummy, wrap it as only Martha would and write a little note of good cheer to those I miss and love.

I made these cookies last weekend, Double Chocolate Mudslide Cookies with Pecans.

I sent them along to Emily who won my HTBaking Facebook contest awhile back.  I also had enough to send along to a few other friends, to a few who were celebrating birthdays and to a few “just because”.

These cookies are like a brownie/cookie and are a little “boozy” from the hefty pour of Kahlua.  If you don’t like nuts, leave them out, or add more chocolate! They keep well, making them perfect for a few days journey across the country.

Double Chocolate Mudslide Cookies with Pecans

yeild = A LOT

2 cups +2Tbsp whole wheat pastry flour or all purpose flour
1/2 tsp baking soda
1/4 cup cocoa powder
3 Tbsp of espresso powder or instant coffee
1/4 tsp salt
1 stick unsalted butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk
2 tsp vanilla extract
1/4 cup coffee liquor
2/3 cup milk chocolate chips
2/3 cup bittersweet chocolate chips
2/3 cup toasted chopped pecans

Preheat oven to 350 degrees
Sift flour, B.S. cocoa, salt. Add instant coffee and set aside.
In a large mixing bowl whisk together the sugars and the melted butter.  Add egg and yolk, vanilla and coffee liquor and mix well.
Fold in the dry ingredients with a rubber spatula and then mix in chocolate chips and nuts. The batter will seem a little soft, refrigerate it for a half hour.
Remove batter from fridge and drop in heaping tablespoons onto a parchment lined cookie sheet.  Bake for 5 minutes, rotate pan and set timer for another 5 minutes.  Edges should be just set and tops will look dry, err on the side of under baking 🙂