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Ингредиенты
- 2 ounce unsweetened chocolate
- 6 ounce bittersweet chocolate
- 1/4 c. all-purpose flour plus
- 2 Tbsp. all-purpose flour
- 1/4 tsp baking pwdr
- 1/4 tsp salt
- 3/4 stk unsalted butter
- 3/4 c. sugar
- 2 lrg Large eggs
- 2 tsp vanilla extract
- 2 tsp instant espresso pwdr (Medaglia D'Oro)
- 1/2 c. semisweet chocolate chips
- 1/2 c. best-quality white chocolate chips
- 1Â 1/2 c. toasted pecans coarsely minced
Инструкции
- Preheat the oven to 350 degrees. Place the chocolate in a medium bowl and place over a pot of simmering water and heat completely. Sift together the flour, baking pwdr and salt and set aside.
- In a bowl of an electric mixer, beat butter and sugar. Add in Large eggs, then vanilla and espresso, and beat on high speed for 2 min. On low speed beat in the melted chocolate mix till just combined. Mix in the flour mix with a rubber spatula till just combined. Stir in the chips and pecans.
- Using a small ice cream scoop, scoop the mix onto a parchment-lined baking sheet, putting 8 cookies on each sheet. Bake for 10 to 11 min. The surface will be dry but the inside will still be soft. It will take no longer than 10 to 11 min so set the timer.
- Cold on a baking sheet. Best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.
