2 oz Unsweetened chocolate
6 oz Bittersweet chocolate; or
-semisweet
; chocolate
3/4 Stick unsalted butter
2 ts Instant espresso powder
1/4 c All-purpose flour
1/4 ts Baking powder
1/4 ts Salt
2 lg Eggs
3/4 c Sugar
2 ts Vanilla extract
1 c Semisweet chocolate chips
1 1/2 c Toasted pecans; coarsely
-chopped
Preheat the oven to 350 F. Place the chocolate, butter and espresso
powder in a medium bowl, place over a pot of simmering water, and
melt completely. In a separate bowl, sift together the flour, baking
powder, and salt and set aside. In the bowl of an electric mixer,
beat the eggs, sugar and vanilla extract on high speed for two
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 chocolate chips and pecans. Cover with plastic
wrap and refrigerate for
30 minutes.
Using a small ice cream scoop, scoop the mixture onto a
parchment-lined baking sheet, putting eight cookies on each sheet.
Bake for 10-11 minutes. The surface will be dry but the inside will
be soft. It will take no longer than 10-11 minutes, so be sure to set
a timer. Cool on a baking sheet. The cookies are best eaten the day
they are made. Wrap leftovers well in plastic wrap and store in an
airtight container.
Yields 12-15 cookies
Yields
1 servings