Double Chocolate Espresso Nut Cookies
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Double Chocolate Espresso Nut Cookies
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Our Double Chocolate Espresso Nut Cookies recipe makes the best, super soft, thick and chewy double chocolate chip cookie with espresso EVER!
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Ingredients
- 3 tblsp espresso powder instant -
- 2 cups pecans, chopped or your favorite
- 3 cups semi-sweet chocolate, chopped or 1 pound
- 2 cups bittersweet or unsweetened chocolate, chopped
- 1 tblsp vanilla
- 1 ½ cups sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- 4 large eggs
- ¾ cups all-purpose flour
- ½ cup butter 1 stick
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Instructions
- 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 butter and then add the semisweet chocolate, over medium-low heat until smooth, between 5 and 7 minutes. Stir regularly.
- In a medium sized 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 held 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 or unsweetened 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, between 20 and 25 minutes, depending on the size of your cookies. Do not over bake.
- Allow the baking sheet(s) to cool with the cookies on them completely.
- Remove the cookies gently using a spatula. Store in an airtight container in your refrigerator. Enjoy!
Notes
- [nutrition-label]
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