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Double Chocolate Espresso Nut Cookies

Our Double Chocolate Espresso Nut Cookies recipe makes the best, super soft, thick and chewy double chocolate chip cookie with espresso EVER!

Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 325 degrees. Prepare a large rimmed baking sheet with parchment paper and set aside.
  2. 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.  
  3. In a medium sized bowl, whisk together the flour, baking powder and salt. 
  4. 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. 
  5. Beat in the melted chocolate mixture, then the flour mixture. 
  6. Stir in the bittersweet or unsweetened chocolate and nuts. 
  7. 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.
  8. 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. 
  9. Allow the baking sheet(s) to cool with the cookies on them completely. 
  10. Remove the cookies gently using a spatula. Store in an airtight container in your refrigerator. Enjoy!

Notes

  • [nutrition-label]