- Yield:about 15 large cookies
- 6 ounces semisweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 6 tablespoons unsalted butter, cut into tablespoons
- 1/4 cup sifted all-purpose flour (sift before measuring)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 2 eggs
- 3/4 cup sugar
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 6 ounces chocolate chips
- 1 cup pecans, toasted and roughly chopped
- 1 cup walnut halves, broken into large pieces (or use all pecans; I do because I’m not a walnut fan)
Heat oven to 350°F. Line 3 large baking sheets with parchment paper.
Place the chopped chocolate and butter in a medium saucepan over low heat and stir until gently until just melted.
Whisk the flour in a small bowl with salt and baking powder. Beat the eggs, sugar, espresso and vanilla in a large bowl using an electric mixer on high speed until light and fluffy, about 5 minutes.
Mix in the chocolate mixture until just blended. Add the flour mixture and beat at low speed until incorporated. Using a wooden spoon, stir in the chocolate chips and nuts.
Use a 1/3-cup measure to form the dough and drop onto baking sheets, spacing about 2 inches apart.
Bake 17 minutes on the upper and middle racks, or until the tops are dry and shiny, shifting the sheets halfway through baking. Slide the parchment with cookies onto wire racks to cool completely.