Ingredients: |
Ingredients: 6 ounces bittersweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped
2 teaspoons instant espresso powder, such as Medaglia D'Oro
1/4 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon fine salt
3/4 stick (6 tablespoons) unsalted butter, slightly softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted pecans, coarsely chopped
1/2 cup semi-sweet chocolate chips
1/2 cup best-quality white chocolate chips
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Directions: |
Directions:Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a pieces of parchment or waxed paper, or into a small bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the vanilla extract, and beat on high speed for 1 minute. Then on low speed, beat in the chocolate mixture until just combined.
Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft, 10 to 11 minutes. Cool on the baking sheets for 2 minutes, then remove to wire racks to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they were made. Wrap leftovers well in plastic wrap and store in an airtight container.
Yield: about 3 dozen cookies. |
This recipe for Bobby Flay's Triple Chocolate Cookies is from