Double Chocolate Chip Cookies
Ingredients
- 2 ounces unsweetened chocolate
- 6 ounces semi-sweet chocolate bar
- 3 ounces of unsalted butter, (3/4 of a stick)
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 eggs
- 3/4 cups sugar
- 2 teaspoons espresso powder or instant coffee
- 1/2 teaspoon pure vanilla extract
- 6 ounces semi-sweet chocolate chips
- 8 ounces pecans or walnuts, broken into medium pieces
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a baking sheet with parchment paper or baking mat.
- Melt the unsweetened chocolate, the 6 ounces of semi-sweet chocolate and butter in the microwave at short 15 to 20 seconds intervals whisking at each interval until smooth.You can also use a small double boiler over hot water on moderate heat and whisk until smooth.
- Sift together the flour, baking powder and salt. Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium-high speed for about 1 - 2 minutes.
- On low speed, add the chocolate mixture and the flour mixture. Scrape the bottom or sides of the mixing bowl with a spatula as needed and beat the ingredients together until well blended.
- Add the chocolate chips and nuts and mix well with a spatula.
- Using a medium cookie or ice cream scoop, scoop the mixture onto the lined baking sheet, leaving a few inches between each cookie.
- Bake for 10 to 12 minutes. Do not over bake! The tops should be dry and the centers should remain moist and chewy.
- Allow the cookies to cool on the baking sheet for about 5 minutes then transfer them to a cooling rack.They are delicious eaten slightly warm or at room temperature.
Notes
- Don't over bake the cookies. Remove them from the oven when they are still looking a bit under done, with the tops and the edges barely set.
- This recipe calls for only 1/4 cup (one quarter cup) of flour.The dough will be sticky.
- I like Medaglia de Oro Instant Espresso Coffee for baking.
- Espresso powder or any other type of coffee deepens the flavor of chocolate. The cookies will not taste bitter or have a coffee taste.
- I recommend using a medium sized cookie scoop for easy/even scooping and even baking.
Nutrition
Calories: 263 kcal, Carbohydrates: 20 g, Protein: 3 g, Fat: 20 g, Saturated Fat: 7 g, Cholesterol: 26 mg, Sodium: 53 mg, Potassium: 196 mg, Fiber: 2 g, Sugar: 14 g, Vitamin A: 145 IU, Vitamin C: 0.2 mg, Calcium: 34 mg, Iron: 2 mg
