We had friends down this weekend, and while the guys were playing guitars and drums, we decided to make some cookies. Missy and I both like to bake, so why not? These are amazing. They are thin, but remain soft, and the all the pecans and expresso offset all of the chocolate.
Julienne's Chocolate Expresso Cookies
adapted from "Mary Engelbreit's Home Companion" June & July 2000 issue
-16 ounces (2 cups) bittersweet chocolate
-1 cup unsalted butter
-1 1/2 cups sugar
-1 1/2 tablespoons instant espresso powder
-1/2 tablespoon vanilla
-1/4 cup unbleached flour
-1/2 teaspoon baking powder
-1/2 teaspoon fine sea salt
-4 ounces semi-sweet chocolate, chopped
-8 ounces white chocolate, chopped
-2 cups chopped pecans
1. In a medium, heavy bottomed saucepan melt the bittersweet chocolate and butter together over low heat. Set aside to cool.
2. Preheat oven to 350 F. Beat eggs, sugar, espresso, and vanilla together until well combined. Add the melted chocolate.
3. Combine the flour, baking powder and salt. Add to chocolate mixture. Mix thoroughly, then fold in the remaining chocolate and pecans.
4. If batter is runny, put it in the refrigerator for about 30 minutes to firm up a bit.
5. Drop by large tablespoonfuls onto parchment-lined cookie sheets. Bake for 12 -15 minutes. The insides should still be soft, just the edges are looking all the way set. Let cool on a cookie sheet for a few minutes before transferring to a cooling rack.