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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 30 reviews
By clarke_11500379
BRIDGEPORT, TX
on January 28, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
these are GREAT. Easy to make and gone before I'm done baking. Bobby hits another grand slam home run.
By susanyar_11062475
Marion, KY
on September 09, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought these were very good, but a bit dry. I used 1 stick of butter and 1 cup of sugar. Turned out great! They also freeze nicely before baking. I just drop them on a cookie sheet, then freeeze and put in plastic container and take out when I need to bake them.
By Chef #320081
Wisconsin
on September 05, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
"1/4 plus cup plus 2 tablespoons all purpose flour "
What does 1/4 plus cup mean? Is it asking for only a 1/4 cup of floup plus two tablespoons? Or, is it asking for 1 1/4 cup plus two tablespoons?
I can understand why some reviews had runny cookies and some reviews had dry cookies due to the interpretation of the amount of flour to use.
What is the proper amount of flour to use? These sound good and I would like to try them but want to do it right the first time.
Thanks!
I had to give this recipe a rating so kept it at its average just to be fair.
Read all 30 reviews