1/2 cup (1 Stick) Butter
1/2 cup Honey
1 1/2 tablespoons Light Cocoa Powder
1 1/4 cups White Sugar
1/4 teaspoon Coarse Sea Salt
2 teaspoons instant espresso or coffee powder
1 1/2 teaspoons Madagascar Bourbon Vanilla Extract
3/4 cup All-Purpose Flour
1 1/4 cups Raw Pecan Halves, finely chopped
1/2 cup Cocoa Nibs, Roasted
Preheat oven to 350°F and line two baking sheets with parchment paper.
Melt butter and honey in small saucepan over medium heat. Add cocoa powder, sugar, salt and espresso. Bring to a boil, stirring occasionally, until dissolved. Remove from heat and let cool slightly.
Whisk in flour, stirring just until no lumps remain. Add pecans and Cocoa Nibs and stir to combine.
Drop 1-1/2 teaspoon sized portions of dough on cookie sheet, leaving about 4 inches between cookies, as they will spread. Transfer to oven and bake for 10 to 13 minutes, or until thin and lacy.
Remove from oven, carefully transfer to wire rack and cool completely.