ingredients:
1 cup (114 grams) pecans, toasted and coarsely chopped (could also use walnuts or hazelnuts)
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips
1 cup (170 grams) white chocolate chips
1/2 cup (56 grams) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon instant espresso powder or instant coffee powder (optional)
1 pound (450 grams) bittersweet or semisweet chocolate, coarsely chopped
1/4 cup (57 grams) unsalted butter, melted
1 3/4 cups (350 grams) granulated white sugar
4 large eggs
1 tablespoon pure vanilla extract
1 cup (170 grams) semisweet chocolate chips
1 cup (170 grams) white chocolate chips
directions:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant. Let nuts cool and then chop coarsely. Set aside.
Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
In bowl of electric mixer, beat sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Add the melted chocolate mixture and vanilla extract and stir to combine.
Add the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, approximately 30 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. Have a small bowl of water nearby, and with moist fingertips, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies until tops become dry and cracked, about 14 minutes. Do not overbake these cookies.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
Makes about 24 cookies.
Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl. Set aside.
Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside.
In bowl of electric mixer, beat sugar and eggs until pale yellow and thick, about 5 minutes. When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons. Add the melted chocolate mixture and vanilla extract and stir to combine.
Add the dry ingredients to the chocolate batter and mix only until incorporated. Stir in the chocolate chips and nuts. Cover with plastic wrap and refrigerate the batter until firm, approximately 30 minutes.
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.
Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. Have a small bowl of water nearby, and with moist fingertips, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds. Bake cookies until tops become dry and cracked, about 14 minutes. Do not overbake these cookies.
Remove from oven and place baking pan on a wire rack to cool. When cookies are firm, remove from baking pan and let completely cool on rack.
These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.
Makes about 24 cookies.
