SUBMITTED BY: Rick Thompson
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/instant coffee
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1 1/2 cups toasted pecans, coarsely chopped
Preheat the oven to 350 degrees F.
Place the unsweetened and bittersweet chocolate into a medium bowl over a pot of simmering water and melt completely.
Sift together the flour, baking powder and salt and set aside.
Beat butter and sugar until creamy.
Add eggs, 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 ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, 8 cookies on each sheet.
Bake for 10 minutes.
The surface will be dry but the inside will still be soft.
It will take any longer than 10 to 11 minutes so set the timer.
Cool on a baking sheet.
You will they are best eaten the same day made.
Wrap leftovers well in plastic wrap and store in an airtight container.
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