Double Chocolate Espresso Nut Cookies
Every family seems to have their own cookie repertoire and this here recipe is at the TOP of our list. It is the most requested cookie during the holidays, and really for any occasion. These cookies are a Chocoholics dream. They have the richest chocolate flavor partially due to the addition of the espresso powder which just enhances the chocolate even more. They are fudgy on the inside but have a wonderful buttery crunch from the walnuts and pecans. To balance out the sweetness and give them a real pop I top them with flake sea salt. Just a warning, try not to eat these at bedtime unless you want to be partying all night long because these puppies give you quite the boost of energy!
Ingredients:
2 ounces Unsweetened Baking Chocolate
6 ounces semisweet chocoalte
6 Tablespoons (3/4 Stick) Unsalted Butter
1/4 Cup Sifted All Purpose Flour
1/4 Teaspoon Baking Powder
1/2 Teaspoon Fine Table Salt
2 Large Eggs
3/4 Cup White Granulated Sugar
2 Teaspoons Powdered Instant Espresso Powder (not grinds)
2 1/2 Teaspoons Pure Vanilla Extract
Flake Sea Salt (to sprinkle on top before baking)
Mix Ins-
1 Cup Semi Sweet Chocolate Chips
1 Cup Walnuts (broken into large pieces)
1 Cup Lightly Toasted Pecans (broken into large pieces)
Steps:
Preheat your oven to 350F. Line cookie sheets with parchment paper.
Place the unsweetened chocolate (2 oz)and semisweet chocolate (6 oz) and butter in a bowl on top of a double boiler (sitting over hot boiling water but not touching). Cook over medium heat until the mixture is melted and smooth. Be sure to stir occasionally and keep a watch on it to prevent the chocolate from burning. Remove the bowl from the double boiler anklet it cool on the side.
Stir together the flour, baking powder and table salt, set aside.
Using a stand mixer with a paddle attachment, beat the eggs, sugar, coffee and vanilla on medium/high speed for 2 minutes.
Slowly beat in the chocolate/butter mixture. This may be warm still so slowly pour it into the mixer while it is beating to avoid curdling.
Add the dry ingredients and beat, scraping down the sides in between mixing.
With a rubber spatula mix in the chocolate morsels, walnuts and pecans.
Scoop about 1/3 cup of batter for each cookie and place the balls about 1.5 inches apart on the parchment lined pan to ensure they don’t run together. Don’t flatter them out, you want them to be a little mound.
Sprinkle a touch of flake sea salt on the tops of each cookie.
Bake on the middle rack of the oven (you may have to do this in shifts).
Bake for about 16 minutes or until the tops appear to be dry and shiny on the outside but still fudgy on the inside.
Continue to bake the dough in shifts if you don’t have room to cook them all at once.