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Ingredients
- 1 lb bittersweet chocolate, minced
- 11 Tbsp. unsalted butter (1 stick plus 3 Tbsp., see note)
- 1/2 c. all-purpose flour
- 1/2 tsp baking pwdr Healthy pinch salt
- 4 x Large eggs
- 1 1/2 c. granulated sugar
- 1 1/2 Tbsp. instant espresso pwdr
- 1 1/2 Tbsp. vanilla
- 1 1/4 c. coarsely minced pecans
- 2 c. semisweet chocolate chips
Directions
- Preheat oven to 350 degrees. Lightly grease baking sheets or possibly line with parchment paper.
- Place the chocolate and butter in the top of a double boiler over warm water till melted, stirring occasionally. Set aside.
- Sift together the flour, baking pwdr and salt. Set aside.
- Combine the Large eggs, sugar, espresso pwdr and vanilla in a large bowl. Beat with a wooden spoon or possibly the paddle attachment of a upright mixer till well-combined. Pour in the chocolate mix and mix well. Gently mix in the flour mix, pecans and chocolate chips.
- Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 min or possibly till cookies no longer look wet in the middle.
- Remove to wire racks to cold.
- Note: Use real butter only. Don't substitute margarine.
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