Double Chocolatey Espresso Pecan Cookies
If you are a chocolate and a nut lover then this cookie is for you. You can use any nut you want and these cookies never disappoint! We have used roughly chopped walnuts, peanuts, almonds and pecans. All taste fabulous!
- 3 tblsp espresso powder instant -
- 2 cups pecans coarsely chopped -
- 1 pound semi-sweet chocolate chopped -
- 2 cups bittersweet or unsweetened chocolate chopped -
- 1 tblsp vanilla extract -
- 1 1/2 cups sugar -
- 1/2 tsp salt -
- 1/2 tsp baking powder -
- 4 eggs large
- 3/4 cups all-purpose flour -
- 1/2 cup butter - 1 stick
Preheat your oven to 325 degrees. Prepare a large rimmed baking sheet with parchment paper and set aside. In a large, heavy-bottomed saucepan, melt the semisweet chocolate and butter over medium-low heat until smooth, between 5 and 7 minutes. Stir occasionally. In a medium bowl whisk together the flour, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, between 1 and 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and nuts. Using between 3 and 4 tablespoons of dough for each cookie, spoon the dough onto your prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes. Do not overbake. Allow the baking sheet(s) to cool with the cookies completely. Remove the cookies gently using a spatula. Store in an airtight container in your refrigerator. Enjoy!