Food Network: Triple Chocolate Cookies

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Triple Chocolate Cookies
Recipe courtesy of Bobby Flay

Ingredients
2 ounces unsweetened chocolate
6 ounces bittersweet chocolate
1/4 plus cup plus 2 tablespoons all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 stick unsalted butter
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons instant espresso powder (Medaglia D'Oro)
1/2 cup semisweet chocolate chips

1/2 cup best quality white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped

Directions
Preheat the oven to 350 degrees F. Place the
chocolate in a medium bowl and place over a pot of simmering water and melt
completely. Sift together the flour, baking powder and salt and set aside. In a
bowl of an electric mixer, beat butter and sugar. Add eggs, then vanilla and
espresso, and beat on high speed for 2 minutes. On low speed beat in the melted
chocolate mixture until just combined. Fold in the flour mixture with a rubber
spatula until just combined. Stir in the chips and pecans.
Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking
sheet, putting 8 cookies on each sheet. Bake for 10 to11 minutes. The surface
will be dry but the inside will still be soft. It will take no longer than 10 to

11 minutes so set the timer. Cool on a baking sheet. Best eaten the day they are
made. Wrap leftovers well in plastic wrap and store in an airtight
container.