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.